Korean meat with pepper

6 servings
35 min

How to make meat in Korean with pepper? Prepare the necessary ingredients. What part of pork to choose? For this dish, take the best meat, such as pork tenderloin. If the meat has been frozen, defrost it by transferring it from the freezer to the bottom shelf of the fridge beforehand.

Rinse the pork, dry with paper towels. Slice (about 1. 5-2cm thick) and lightly chop on both sides with a kitchen hammer. To prevent meat splashes from flying, cover it with cling film and beat it right through it.

Thinly cut the chipped meat slices across the fibres into strips. The thinner you cut it, the faster it will fire.

How to make a marinade? Pour the dried ginger, coriander and red hot pepper into a small container.

Add the sugar and potato starch. If cornstarch is used, the amount should be doubled.

Stir together the dry ingredients.

Pour in rice vinegar.

Add the soy sauce.

Add some sesame oil.

Stir with a spoon. Marinade is ready!

Pour the pork pieces over the marinade. Stir to spread evenly throughout the meat. Leave the pork to marinate at room temperature for 20 minutes. If time allows, refrigerate it overnight, then the meat will be softer and juicier.

Pour vegetable oil into a non-stick frying pan (you can wok). Warm up well. It is better to fry the meat in small portions in two runs, so the meat will cook better and brown well. Place so much pork to cover the bottom of the pan in one layer. Fry it for 3-4 minutes over a medium heat, stirring. Transfer the finished meat to a plate and fire the next portion. This way, overcook all the pork.

Place the finished meat on plates. Top with roughly chopped parsley or spring onions, red pepper - sweet or spicy as you like. Pre-cut the bell peppers in half, peel off the stalk and seeds, cut into strips and fry lightly. If you like, sprinkle the meat with sesame seeds, lightly fried until golden in a dry pan.

Serve crumbly rice and vegetables as a side dish. Enjoy your meal!