Tender Bulgogi Pork in Lettuce Cups
Ingredients
Serves 2
- 250 g pork tenderloin, cut into strips
- 50 ml reduced salt soy sauce
- 1 garlic clove, crushed
- 2 cm piece of fresh ginger,
- peeled and grated
- 1 tbsp soft light brown sugar
- 1 tbsp gochujang paste
- 1 tbsp mirin
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 3 spring onions
- 1 bok choy
- ½ carrot, julienned
- 1/4 cucumber, julienned
- 1 little gem lettuces, leaves separated
- Toasted sesame seeds, to serve
Method
- Make sure your wok is hot over a high heat.
- Put the pork in a bowl with the soy sauce, garlic, ginger, sugar, gochujang, mirin and sesame oil. Toss gently to combine and set aside.
- Heat half the vegetable oil in the wok and when it starts to smoke, add the pork along with the marinade and cook it over a high heat for 3 minutes, until nicely browned.
- While the pork is cooking slice the spring onions and bok choy.
- After 3 minutes add the remaining oil to the wok along with the spring onions, bok choy, carrot and cucumber for a minute then add any of the of the leftover marinade and toss to combine.
- Arrange the leaves on 4 plates and fill with the pork and vegetables. Finish with a scattering of toasted sesame seeds.
