Spicy Pork Bulgogi
Korean dinner for one, on the table in 23 minutes. Roughly £2.40 a portion. Expect a bit of heat.
Per portion
Calories from protein 22%, carbs 39%, fat 39%. Estimated from the ingredients.
Roughly £2.40 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Mix the gochujang, soy sauce, honey, garlic, ginger and sesame oil together.
- 3
Heat the vegetable oil in a frying pan and fry the pork over high heat for 4–5 minutes until cooked through with no pink in the middle. Stir in the sauce and cook for 1–2 minutes until glazed. Meanwhile, blanch the beansprouts in boiling water for 1 minute, then drain.
- 4
Serve the pork with the rice and beansprouts alongside, scattered with the spring onion, with the sesame seeds sprinkled over the beansprouts.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/spicy-pork-bulgogi/
