This popular Korean dish is eaten in the same fashion as the barbecued Bulgogi, with lettuce wraps, herbs, kimchi and spicy ssamjang sauce. The pork is marinated in a red pepper sauce called kochujang, as well as ginger, soy, sesame oil, garlic and sugar. Daegi is Korean for pork and bulgogi means ‘fire meat’, so this dish is known as ‘pork fire meat’.
I just love this style of grazing. There are a few unusual ingredients, but you can pick them up from Asian supermarkets. Do what Sheila did Google them on the shopping tab, then download the photo.
serve 6
Ingredients
500 g pork fillet cut into tins strips
3 tablespoons soy sauce
5 garlic cloves crushed
1 cm piece of ginger grated
2 tablespoon palm sugar
2 tablespoons Kochujang (red pepper sauce)
1 teaspoon chilli flakes
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
sunflower oil
1 onion finely sliced
1 iceberg lettuce
3 tablespoons ssamjang (spicy sweet sauce made from soybean paste))
3200 g kimchi (salted fermented cabbage)
a bunch of mint leaves
Method
Combine the pork, soy sauce, garlic, ginger, sugar, kochujang, chilli flakes, rice wine and sesame oil. Leave to marinate in the refrigerator about 5 hours
Remove the pork from the refrigerator and allow it to come to room temperature.
Heat your hotplate to medium–hot. Add a little sunflower oil to the hotplate and start to quickly fry the marinated meat. Add the onion and use a spatula to turn the meat. I like to cook the pork to medium.
Transfer the pork to a serving platter, along with the lettuce, ssamjang and kimchi.
To eat, take a lettuce leaf and add a little ssamjang, kimchi and pork, top with mint and roll up to make a wrap. You can also add a little rice.
Original Recipe Ben O’Donoughue Outdoor
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