SPICY PORK BULGOGI RICE BOWL

Ingredients
MAIN

• 600 g pork shoulder (pork collar butt) cut into small pieces for stir frying (*see note above)
• 170 g medium onion (julienned)
• Some cooking oil (I used rice bran oil)
• 30 g green onion (chopped)
• 1 Tbsp toasted sesame seeds

MARINADE (BLEND THESE TOGETHER IN A HANDHELD MIXER OR FOOD PROCESSOR)

• 100 g red apple (e.g. royal gala) or nashi pear
• 50 g brown onion
• 3 Tbsp gochujang (Korean chilli paste)
• 3 Tbsp soy sauce
• 3 Tbsp honey (or brown sugar)
• 2 Tbsp gochugaru (Korean chilli flakes)
• 2 Tbsp rice wine (mirin)
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1/8 tsp ground black pepper

RICE BOWL SERVING SUGGESTIONS

• Steamed rice (for 4 people)
• 1 English cucumber (thinly sliced)
• 10 leaves Lettuce (thinly sliced)
• 10 leaves Korean perilla (thinly sliced)
• 4 tsp Korean spicy dipping sauce (for 4 people, about 1 tsp each)
• Kimchi

Instructions
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Go to SPICY PORK BULGOGI RICE BOWL

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