I've been making a lot of pork dishes lately, as I bought some nice thinly-sliced pork!!! :) It's soooo hard to get thinly-sliced pork here - the usual hot pot pork available in oriental supermarkets is usually of really bad quality, and I don't think thinly-sliced pork (except bacon, which is a totally different matter) is available in random supermarkets here.
This is a Korean-style dish as I'm not sure if people really eat anything like this in Korea. I just used two Korean condiments to make the soup, and I would like to think of that as having a Korean flavour. :)
 |
Ingredients: Thinly-sliced pork suitable for BBQ 300g Doenjang (Korean fermented yellow bean paste) 3 tablespoons Korean chilli sauce 1 tablespoon (if you like it hot, add more. I can't eat anything too spicy so 1 tablespoon's enough for me) 2 medium onions 1 broccoli. Cook in boiling water with salt for 8 minutes. Drain and set aside. Plain Chinese noodles 250g (for 2 people). Cook in boiling water with salt for 8 minutes. Drain and set aside. |
 |
| close-up of doenjang and chilli sauce |
 |
| close-up of BBQ-suitable pork slices |
 |
| Cook the onion in hot water until soft. Add doenjang and chilli sauce. |
 |
| Stir and it becomes the soup base. Make sure both condiments melt completely in the soup. Add salt if necessary. Add pork when you think the onion is very soft. Stir until the pork is well done. Pour everything into the noodles that's been cooked and set aside, and garnish with broccoli. |
 |
| Add caption |
 |
| Love the noodles!!! :) |
Enjoy!
No comments:
Post a Comment