eCook Meal
KOREAN BBQ PORK
with button mushies, edamame & mung bean noodles
Aromatic strips of pork, lathered in a sticky Korean BBQ sauce, tumbled with silky vermicelli and mushrooms pan fried in fresh garlic, ginger, and chilli. Watch out, there’ll be no holding back!
Serving guide
Choose your portion size.
BLACK SESAME SEEDS
Place the black sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
PAN FRY THE MUSHIES
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-4 minutes until becoming golden. In the final minute, add the chopped Chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside.
WARM NOODLES & EDAMAME
Using a shallow bowl, submerge the noodles in boiling water with a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside to keep warm until serving.
BBQ Pork
Pat the Pork schnitzel dry with some paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pork strips for 1-2 minutes per side until golden and cooked through. On completion, add the Korean BBQ Sauce and toss to coat. Allow to simmer for 2-3 minutes until the sauce has thickened.
FINISH UP
Once the sauce has finished simmering, add the cooked mushrooms and noodles to the pan and stir for about a minute until reheated and coated in sauce. Remove from the heat on completion. Drain the heated edamame beans.
BOWL UP
Serve up a bowl of delish Korean BBQ-style Pork and noodles. Finish off by garnishing with the edamame beans and a sprinkling of toasted sesame seeds. Good job, Chef!
BLACK SESAME SEEDS
Place the black sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
PAN FRY THE MUSHIES
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 4-5 minutes until becoming golden. In the final minute, add the chopped Chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside.
WARM NOODLES & EDAMAME
Using a shallow bowl, submerge the noodles in boiling water with a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside to keep warm until serving.
BBQ Pork
Pat the Pork schnitzels dry with some paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pork strips for 1-2 minutes per side until golden and cooked through. On completion, add in the Korean BBQ Sauce and toss to coat. Allow to simmer for 2-3 minutes until the sauce has thickened.
FINISH UP
Once the sauce has finished simmering, add the cooked mushrooms and noodles to the pan and stir for about a minute until reheated and coated in sauce. Remove from the heat on completion. Drain the heated edamame beans.
BOWL UP
Serve up a bowl of delish Korean BBQ-style Pork and noodles. Finish off by garnishing with the edamame beans and a sprinkling of toasted sesame seeds. Good job, Chef!
BLACK SESAME SEEDS
Place the black sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
PAN FRY THE MUSHIES
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 4-5 minutes until becoming golden. In the final minute, add the chopped Chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside.
WARM NOODLES & EDAMAME
Using a shallow bowl, submerge the noodles in boiling water with a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside to keep warm until serving.
BBQ Pork
Pat the Pork schnitzels dry with some paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pork strips for 1-2 minutes per side until golden and cooked through. On completion, add in the Korean BBQ Sauce and toss to coat. Allow to simmer for 2-3 minutes until the sauce has thickened.
FINISH UP
Once the sauce has finished simmering, add the cooked mushrooms and noodles to the pan and stir for about a minute until reheated and coated in sauce. Remove from the heat on completion. Drain the heated edamame beans.
BOWL UP
Serve up a bowl of delish Korean BBQ-style Pork and noodles. Finish off by garnishing with the edamame beans and a sprinkling of toasted sesame seeds. Good job, Chef!
BLACK SESAME SEEDS
Place the black sesame seeds in a large nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
PAN FRY THE MUSHIES
Boil a full kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until becoming golden. You may need to do this step in batches for the best results. On completion, return all the cooked mushrooms to the pan and add the chopped Chilli (to taste), the grated garlic, and the grated ginger. Fry for 1 minute until combined and fragrant, shifting continuously. Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside.
WARM NOODLES & EDAMAME
Using a shallow bowl, submerge the noodles in boiling water with a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside to keep warm until serving.
BBQ Pork
Pat the Pork schnitzels dry with some paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pork strips for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches for the best results. On completion, return all the cooked pork strips to the pan, add in the Korean BBQ Sauce, and toss to coat. Allow to simmer for 3-4 minutes until the sauce has thickened.
FINISH UP
Once the sauce has finished simmering, add the cooked mushrooms and noodles to the pan and stir for about a minute until reheated and coated in sauce. Remove from the heat on completion. Drain the heated edamame beans.
BOWL UP
Serve up a bowl of delish Korean BBQ-style Pork and noodles. Finish off by garnishing with the edamame beans and a sprinkling of toasted sesame seeds. Good job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R390.08
for 4 servings · R97.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pork Schnitzel needs 600 gCrumbed Pork Schnitzels Avg 600 g 600 g at R155.99 · 100% of packR155.99
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
Not in the Woolies basket — source these elsewhere:
- Korean BBQ Sauce
- Mung Bean Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for KOREAN BBQ PORK?
The preparation time for KOREAN BBQ PORK with button mushies, edamame & mung bean noodles is between 25 and 35 minutes.
What is the total time required to make KOREAN BBQ PORK with button mushies, edamame & mung bean noodles?
The total time required to make KOREAN BBQ PORK with button mushies, edamame & mung bean noodles is between 35 and 45 minutes.
How many servings does KOREAN BBQ PORK provide?
4 servings
What are the main ingredients in KOREAN BBQ PORK?
Black Sesame Seeds, Button Mushrooms, Chilli, Edamame Beans, Garlic, Ginger, Korean BBQ Sauce, Mung Bean Noodles, Pork Schnitzel
What is the nutritional information of KOREAN BBQ PORK?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare KOREAN BBQ PORK?
BLACK SESAME SEEDS: Place the black sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. BOWL UP: Serve up a bowl of delish Korean BBQ-style pork and noodles. Finish off by garnishing with the edamame beans and a sprinkling of toasted sesame seeds. Good job, Chef! PAN FRY THE MUSHIES: Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 4-5 minutes until becoming golden. In the final minute, add the chopped chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside. WARM NOODLES & EDAMAME: Using a shallow bowl, submerge the noodles in boiling water with a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test, drain on completion, and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside to keep warm until serving. FINISH UP: Once the sauce has finished simmering, add the cooked mushrooms and noodles to the pan and stir for about a minute until reheated and coated in sauce. Remove from the heat on completion. Drain the heated edamame beans. BBQ PORK: Pat the pork schnitzels dry with some paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pork strips for 1-2 minutes per side until golden and cooked through. On completion, add in the Korean BBQ Sauce and toss to coat. Allow to simmer for 2-3 minutes until the sauce has thickened.
What should be prepared from my kitchen to make KOREAN BBQ PORK?
Black Sesame Seeds, Button Mushrooms, Chilli, Edamame Beans, Garlic, Ginger, Korean BBQ Sauce, Mung Bean Noodles, Pork Schnitzel
How many calories does KOREAN BBQ PORK have?
calories
How much fat content does KOREAN BBQ PORK have?
grams