Korean Inspired Spicy Pork
My favorite Korean dish - spicy pork served over warm steam rice with lettuce on the side to cool down the palate. My friend from Korea taught me to add the sliced carrots to add some sweetness to the dish. Gochujang adds a complexity of flavors evident in most Korean cooking.
- 1 lb pork, sliced thinly
- 3 cloves garlic, chopped
- ½ medium onion, chopped
- 1 tbsp vegetable oil
- 2 tbsp sesame seed oil
- 1 carrot, sliced thinly with peeler or grater
- 2 stalks green onion
- 3 tbsp brown sugar
- 1 tbsp soy sauce
- 2 tbsp Gochujang, or Korean chili paste
- 1 tbsp chilli powder, adjust according to taste
- 2 tbsp rice wine, optional
- 1 small package soft tofu, Optional
- lettuce, sliced thinly and cilantro to serve
- Marinade meat with gochujang, chilli powder, soy sauce and 1 tbsp sesame seed oil. Let marinade for at least 2 hours in refrigerator.
- Warm remaining sesame seed oil and vegetable oil in pan with chopped onion and garlic.
- Once fragrant, add marinaded meat in small quantities so that only one layer of meat is cooked in pan. Remove meat once cooked and browned. Repeat until all meat is cooked and browned.
- Add sliced carrots to pan, stir frying until slightly cooked. Add rice wine to hot pan, and let reduce. Add green onions.
- Pour over cooked meat. Garnish with cilantro. Serve with hot steamed rice and lettuce.
- Optional Serving Idea: Steam some soft tofu separately, and place as a bed on the platter where spicy pork will be served. The texture difference between soft (tofu) and grilled meat adds a twist to the dish.