This is a delightfully flavorful recipe I brought back from South Korea in 1990. The mixture of the spicy chili paste and paprika, combined with the sweet taste of the brown sugar, then mixed with the cooked cabbage and caramelized pork result in a real treat. This recipe is generally served with white rice.
Source: Charlie's Kitchen via South Korea
Step 1: Marinate the Pork -
Slice the pork into thin portions so the can caramelize quickly when prepared.
Crush the Jumbo Garlic Cloves
Dice the 1/2 onion (about 1 cup)
In a large bowl, Add the sliced pork, garlic, onions, brown sugar, salt, pepper, paprika, Steak Seasoning, red bean chili paste
Add 2 tbsp Sesame Oil and 2 tbsp Soy sauce.
Mix all ingredients thoroughly and cover with plastic wrap.
Place in the refrigerator for a couple of hours to marinate thoroughly (or overnight).
This mixture should have a wonderful aroma you won't forget.
Step 2: Thoroughly rinse, then Chop the Cabbage into pieces about 2 inches across. Set Aside.
Step 3: Prepare the Rice
In a medium saucepan, add 4 cups of water.
Add the 2 cups of rice
Bring to a boil
Once the rice begins to boil, reduce the heat as low as you can get it and cover.
Allow to simmer for 20 minutes.
Helpful Hint: Once you place the cover on the rice to simmer-- DO NOT REMOVE THE COVER UNTIL FINISHED--.
Step 4: Cook the Pork
In a large frying pan - add half of the remaining 2 tbsp of Sesame Oil (1 tbsp) and bring the heat to Medium High.
The idea here is to get a nice caramelizing of the pork. It's best to cook one half of the ingredients at a time in two sessions.
Add the Pork mixture and allow to sear before turning/mixing. The edges of the pork should be brown. About 2 minutes.
Turn/Mix the pork mixture in the pan and add 1/2 of the cut cabbage to the pork.
The pork/cabbage mixture should be finished in about 3 minutes. Stir frequently.
When complete, set aside and prepare the other half of the mixture.
Serve over Rice.
Don't forget to retain the juices to pour over the dish when complete. If you like it HOT - use more paprika or other favorite spice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (408g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 136 (24%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 98.3mg||30 %|
|Sodium 685.2mg||24 %|
|Potassium 1257.7mg||33 %|
|Total Carbohydrate 68.8g||20 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 64.2g|
|Protein 39g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 570
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