Name: Korean Pork With Pear And Cabbage Kim Chi Recipe
Total time: 55 min
Yield: 6
Cuisine: Korean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

The pork is a variation of bulgogi, korean barbecued beef. Kim chi is korean spicy pickled vegies, usually cabbage, that are served with meats. 

How to make Korean Pork With Pear And Cabbage Kim Chi Recipe

Olivia Andrews

Crawler

Korean

<p>The pork is a variation of bulgogi, korean barbecued beef. Kim chi is korean spicy pickled vegies, usually cabbage, that are served with meats. </p>

Non Vegetarian

Onion,  quartered

Nashi pear,  peeled,  quartered,  cored

Soy sauce

Brown sugar

Cloves Garlic,  Crushed

Sesame oil

Rice vinegar

Pork scotch fillet steaks,  thinly sliced widthwise

Vegetable Oil

Spring onions,  trimmed,  cut into 8cm lengths

Snake beans,  cut into 8cm lengths

Sesame seeds,  toasted

Steamed rice,  to serve

Coarse salt

Chinese cabbage

Nashi pears

Fish sauce

Long red chillies,  seeded,  roughly chopped

Cm ginger,  cut into julienne

Spring onions,  cut into 6cm lengths,  cut into julienne

To make marinade, process onion and pear in a food processor to a pure. 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.

step 1

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.

step 2

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.

step 3

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.

step 4

Return pan to heat. Add reserved marinade and bring to the boil. Add pork mixture and toss to coat.

step 5

Scatter korean pork with toasted sesame seeds and serve immediately with kim chi and rice.

step 6

Taste