The pork is a variation of bulgogi, Korean barbecued beef. Kim chi is Korean spicy pickled vegies, usually cabbage, that are served with meats.
- To make marinade, process onion and pear in a food processor to a purée. Add soy, sugar, garlic, sesame oil, vinegar and 1 teaspoon coarsely ground black pepper, and process until combined. Toss with pork, then refrigerate until needed.
- To make kim chi, bring a large pan of water to the boil. Add salt, then cabbage and cook for 1 1/2 minutes or until just wilted. Drain, then refresh under cold running water. Squeeze excess moisture from cabbage. Thinly slice widthwise.
- Peel, halve and core 1 pear, and reserve half for another use. Process half a pear, sesame seeds, fish sauce, chillies and garlic in a food processor until smooth. Transfer to a bowl with ginger, onions and cabbage. Toss to combine. Quarter and core remaining pear. Thinly slice, then toss with lemon juice in a bowl. Add to cabbage mixture and toss to combine.
- Drain pork through a fine sieve into a bowl and reserve marinade. Heat a heavy-based frying pan over high heat. Add 1 tablespoon vegetable oil, spring onions and beans, and cook, tossing, for 3 minutes or until beans are almost tender, then transfer to a bowl. Return pan to heat. Heat 1 teaspoon oil, then add one-quarter of the pork and cook for 1 minute each side or until browned and almost cooked through. Add to the bean mixture and wipe pan clean. Repeat 3 times with remaining oil and pork.
- Return pan to heat. Add reserved marinade and bring to the boil. Add pork mixture and toss to coat.
- Scatter Korean pork with toasted sesame seeds and serve immediately with kim chi and rice.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set