Korean food is compressed with ancient techniques of fermentation, steam-cooking and BBQ. The dishes vary from province to province and the cuisine is rich in history and culture. Side dishes of Kimchi and sesame cooked spinach are normally accompanied with this pork delicacy.
When I ate meat growing up, this was one of my favorite dishes. I absolutely love Korean food!! Even when I was pregnant with my first child, I craved this all the time. The pork in this recipe comes out tender and flavorful. I hope you enjoy this as much as my husband does!
Ingredients
- 300g of extra lean pork meat (if you are able to get it cut, that would be better)
- 2 tbsp organic pure black sesame oil
- 2 tbsp of Yamasa Sukiyaki seasoning
- 2 tbsp of Chung Jung One Cuisine Spicy Galbi Marinade
- 1 tbsp of Chung Jung One Classic Sunchang Gochujang (Korean hot pepper sauce)
- 1 tbsp of Chung Jung One Classic Spicy Cocktail Sauce
- 4 cloves of grated or finely chopped garlic
- 1 tbsp of grated or finely chopped ginger
- Sesame seeds
- 2 tbsp of Spring Onion
Method
- Slice the slab of pork into paper thin rectangles with your sharpest knife
- Place the meat into a medium sized bowl and gently rinse with cool water
- Drain all the water from the bowl and season the meat with a sprinkle of Himalayan pink salt and white pepper
- Mix the pork with the ingredients above to marinate.
- Wrap cling film over the bowl and place into the fridge for a minimum of 2 hours.
- Unwrap the film, grill or fry over high heat for 2 mins then on low-medium heat for 10-15 mins.
- Garnish with spring onions or roasted sesame
