Korean Chilli-Bean-Paste Pork 韩式辣味猪肉

4人份
Ingredients 用料

300g	Lean Pork Meat 瘦猪肉
1 tablespoon	Korean Bean Paste 韩式豆瓣酱
3	Potato （small) 马铃薯
2	Carrot 红萝卜
1	Zucchini 小胡瓜
8 cloves	Garlic (chopped) 蒜末
1	Onion (chopped) 洋葱
1 stalk	Spring Onions (chopped) 葱
1 tablespoon	Korean Chilli Paste 고추장 韩式辣酱
1 tablespoon	Sugar 白糖
2 tablespoons	Soya Sauce 酱清
2 tablespoons	Mirin 味霖
1 cup	Water 水
1 tablespoon	Korean Chilli Powder 韩国辣椒粉

Method 做法
1. Wash and cut pork into thin slices. Marinade with Korean bean paste for an hour.

2. De-skin potatoes and carrots. Cut into small cubes. Cut zuchinni into small thick slices.

3. In a wok, add some cooking oil. Heat up wok. Stir fry onion till light brown. Add garlic to stir fry till light brown.

3. Add potato and carrot into wok and fry. Add pork to fry. When the pork is almost cooked, add zuchinni and water. Mix well. Bring to boil. Cover lid and lower heat to simmer for 5 minutes.

4. Add Korean chilli paste, sugar, soya sauce, mirin and spring onions. Mix well. Add more water if needed. Simmer for another 5 minutes. Serve with rice.

Comments

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2 人份 Ingredients 用料 2 tablespoons Plain Flour 面粉 1/2 tablespoon Glutinous Flour 糯米粉 1/2 tablespoon Corn Flour 玉米粉 1 Egg 鸡蛋 2 tablespoons Pork Floss 肉松 1 tablespoon Cooking Oil 油 50ml Water 水 3 stalks [Optional] Spring Onion (chopped) 葱花 Method 做法 1. Sieve plain flour, glutinous flour and corn flour into a mixing bowl. Add water, mix well until there are no lumps. Add egg, mix well. Optional : Add chopped spring onion into mixture, stir well. 2. Slightly heat up oil in flat pan. The pan should not be too hot as the pancake burnt easily. Pour flour mixture enough to cover the base of the flat pan. When the bottom later is almost cooked, add pork floss in a roll on the pancake. Roll the pancake gently with pork floss wrapped inside. Roll over the pancake to ensure all sides are cooked. 3. Remove the pancake and place on a flat plate. Cut into bite size. Optional: Serve with Taiwanese sweet sauce on top.

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