Pork bulgogi in lettuce
Stoke the flavour flames with this delicious twist on Bulgogi - Korean for "fire meat". Here, we make this classic dish of thinly sliced, marinated meat with pork instead of prime beef, making it a budget-friendly version of this delicious dish.
Ingredients
For serving:
Preparation
Step 1
300 g pork tenderloin – 3 cloves of garlic – ½ sour apple – 1 piece of ginger (approx. 3cm) – 1 small bunch of spring onions
Cut the meat into thin slices. Roughly chop the garlic, apple, ginger and spring onions.
Step 2
Put the chopped garlic, apple, ginger and spring onions into a food processor or blender. Purée to a smooth paste.
Step 3
1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp honey – Pepper to taste – 75 ml Kikkoman Naturally Brewed Soy Sauce – 2 tbsp roasted sesame seeds
Add the sauce from step 2 and the remaining ingredients (Kikkoman Sesame Oil, honey, pepper, Kikkoman Soy Sauce and roasted sesame seeds) to the sliced meat. Marinate for at least 1 hour, preferably overnight.
Step 4
8 shiso / perilla leaves – 8 butter lettuce leaves – ½ bunch of fresh coriander – ½ cucumber
Remove excess marinade from the meat and fry in a very hot pan for roughly 2 minutes on each side.
Serve with herbs, lettuce leaves and chopped cucumber.
Tip:
The dish can also be served with your favourite thinly sliced vegetables, such as red cabbage or carrots.
Recipe-ID: 1233
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300 g pork tenderloin – 3 cloves of garlic – ½ sour apple – 1 piece of ginger (approx. 3cm) – 1 small bunch of spring onions
Cut the meat into thin slices. Roughly chop the garlic, apple, ginger and spring onions.
Put the chopped garlic, apple, ginger and spring onions into a food processor or blender. Purée to a smooth paste.
1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp honey – Pepper to taste – 75 ml Kikkoman Naturally Brewed Soy Sauce – 2 tbsp roasted sesame seeds
Add the sauce from step 2 and the remaining ingredients (Kikkoman Sesame Oil, honey, pepper, Kikkoman Soy Sauce and roasted sesame seeds) to the sliced meat. Marinate for at least 1 hour, preferably overnight.
8 shiso / perilla leaves – 8 butter lettuce leaves – ½ bunch of fresh coriander – ½ cucumber
Remove excess marinade from the meat and fry in a very hot pan for roughly 2 minutes on each side.
Serve with herbs, lettuce leaves and chopped cucumber.
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