Tuesday, April 28, 2009

Pork Pulkogi and Komatsuna Namul

Last time, I did Korean pulkogi with my donabe, and this time, I made it with a wok and also made it more simple with just cabbage and enoki mushrooms. It was really good, too. I served it with the simple komatsuna namul, which is also a Korean-style dish.

Pork Pulkogi

2 tsps. grated garlic
1 tbsp. grated ginger
1 tbsps. hot red chili powder
3 tbsps. soy sauce
1 tbsp. Chinese rice wine
1/2 tbsp. sugar
1/2 tbsp. sesame oil
1 tbsp. white sesame seeds
1/4 cup grated apple

2/3 lb. skiyaki-slice pork, cut into smaller pieces if too big

1 tbsp. sesame oil
1.5 cups cabbage, cut into bite-size strips
1/3 to 1/2 lbs. enoki mushrooms

Your choice of herb, such as mitsuba (Japanese parsley), scallion, etc.

Whisk together the ingredients for the marinade. Add the pork and mix well. Set aside for 15 minutes.

In a wok, heat the sesame oil over medium-high heat. Add the cabbage and stir-fry until it's slightly wilted. Add the pork and stir-fry until the meat is cooked through. Add the enoki mushrooms and cook for another 1 minute or until the mushrooms are cooked through.

Transfer to a serving plate and serve with your choice of herb.

Komatsuna Namul

1 bunch komatsuna
2 tsps. soy sauce
2 tsps. sesame oil
1 tsp. hot red chili powder
1-2 tsps. sesame seed

In a pot, boil the water and add a pinch of salt. Submerge the komatsuna from the bottom side and cook for 1 minute or until it's wilted.
Transfer the komatsuna into a bowl of ice water to cool down. Drain. Cut it into 2" length.

In another bowl, combine the drained komatsuna, and the rest of the ingredients and mix well.