Korean BBQ Pork

These succulent strips of pork are simmered in a thick, sticky Korean BBQ sauce. They’re then tumbled with silky vermicelli and mushrooms fried in garlic, ginger, and chilli. Watch out, there’ll be no holding back!

Korean BBQ Pork

with mushrooms, mung bean noodles & a sticky umami sauce

4.9

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Korean BBQ Pork
  1. BLACK SESAME SEEDS

    Boil a full kettle for step 2. Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.

  2. SILKY NOODLES & PLUMP EDAMAME

    Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. 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 warm up.

  3. GOLDEN MUSHIES

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-4 minutes until golden, shifting as they colour. In the final minute, mix in the sliced chilli to taste, the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.

  4. GLAZED BBQ Pork

    Pat the Pork dry with 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 strips for 1-2 minutes per side until browned but not cooked through. On completion, pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 2-3 minutes until the sauce has thickened and the pork is cooked through, stirring occasionally. On completion, stir in the noodles and mushrooms until reheated and evenly distributed. Drain the water from the edamame beans.

  5. SWEET, STICKY, SUBLIME

    Serve up a bowl of scrumptious Korean BBQ-style noodles. Finish off by garnishing with sprinklings of edamame beans and toasted sesame seeds. Good job, Chef!

  • Black Sesame Seeds - 5ml

  • Mung Bean Vermicelli - 1 cake

  • Edamame Beans - 50g

  • Button Mushrooms - 125g

  • Fresh Chilli - 1

  • Garlic Clove - 1

  • Fresh Ginger - 15g

  • Pork Schnitzel (without crumbs) - 150g

  • Korean BBQ Sauce - 72,5ml

  1. BLACK SESAME SEEDS

    Boil a full kettle for step 2. Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.

  2. SILKY NOODLES & PLUMP EDAMAME

    Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. 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 warm up.

  3. GOLDEN MUSHIES

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. In the final minute, mix in the sliced chilli to taste, the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.

  4. GLAZED BBQ Pork

    Pat the Pork dry with 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 strips for 1-2 minutes per side until browned but not cooked through. On completion, pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 3-4 minutes until the sauce has thickened and the pork is cooked through, stirring occasionally. On completion, stir in the noodles and mushrooms until reheated and evenly distributed. Drain the water from the edamame beans.

  5. SWEET, STICKY, SUBLIME

    Serve up a bowl of scrumptious Korean BBQ-style noodles. Finish off by garnishing with sprinklings of edamame beans and toasted sesame seeds. Good job, Chef!

  • Black Sesame Seeds - 10ml

  • Mung Bean Vermicelli - 2 cakes

  • Edamame Beans - 100g

  • Button Mushrooms - 250g

  • Fresh Chilli - 1

  • Garlic Cloves - 2

  • Fresh Ginger - 30g

  • Pork Schnitzel (without crumbs) - 300g

  • Korean BBQ Sauce - 145ml

  1. BLACK SESAME SEEDS

    Boil a full kettle for step 2. Place a large, nonstick pan or wok over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.

  2. SILKY NOODLES & PLUMP EDAMAME

    Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. 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 warm up.

  3. GOLDEN MUSHIES

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. In the final minute, mix in the sliced chilli to taste, the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.

  4. GLAZED BBQ Pork

    Pat the Pork dry with 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 strips for 1-2 minutes per side until browned but not cooked through. You may need to do this step in batches. On completion, return all of the strips to the pan. Pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 4-5 minutes until the sauce has thickened and the pork is cooked through, stirring occasionally. On completion, stir in the noodles and mushrooms until reheated and evenly distributed. Drain the water from the edamame beans.

  5. SWEET, STICKY, SUBLIME

    Serve up a bowl of scrumptious Korean BBQ-style noodles. Finish off by garnishing with sprinklings of edamame beans and toasted sesame seeds. Good job, Chef!

  • Black Sesame Seeds - 15ml

  • Mung Bean Vermicelli - 3 cakes

  • Edamame Beans - 150g

  • Button Mushrooms - 375g

  • Fresh Chillies - 2

  • Garlic Cloves - 3

  • Fresh Ginger - 45g

  • Pork Schnitzel (without crumb) - 450g

  • Korean BBQ Sauce - 212,5ml

  1. BLACK SESAME SEEDS

    Boil a full kettle for step 2. Place a large, nonstick pan or wok over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.

  2. SILKY NOODLES & PLUMP EDAMAME

    Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. 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 warm up.

  3. GOLDEN MUSHIES

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. In the final minute, mix in the sliced chilli to taste, the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.

  4. GLAZED BBQ Pork

    Pat the Pork dry with 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 strips for 1-2 minutes per side until browned but not cooked through. You may need to do this step in batches. On completion, return all of the strips to the pan. Pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 4-5 minutes until the sauce has thickened and the pork is cooked through, stirring occasionally. On completion, stir in the noodles and mushrooms until reheated and evenly distributed. Drain the water from the edamame beans.

  5. SWEET, STICKY, SUBLIME

    Serve up a bowl of scrumptious Korean BBQ-style noodles. Finish off by garnishing with sprinklings of edamame beans and toasted sesame seeds. Good job, Chef!

  • Black Sesame Seeds - 20ml

  • Mung Bean Vermicelli - 4 cakes

  • Edamame Beans - 200g

  • Button Mushrooms - 500g

  • Fresh Chillies - 2

  • Garlic Cloves - 4

  • Fresh Ginger - 60g

  • Pork Schnitzel (without crumbs) - 600g

  • Korean BBQ Sauce - 290ml

Frequently Asked Questions

What is the preparation time for Korean BBQ Pork?

The preparation time for Korean BBQ Pork with mushrooms, mung bean noodles & a sticky umami sauce is between 25 and 40 minutes.

What is the total time required to make Korean BBQ Pork with mushrooms, mung bean noodles & a sticky umami sauce?

The total time required to make Korean BBQ Pork with mushrooms, mung bean noodles & a sticky umami sauce is between 35 and 50 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, Edamame Beans, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Korean BBQ Sauce, Mung Bean Vermicelli, Pork Schnitzel (without crumb), Pork Schnitzel (without crumbs)

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: Boil a full kettle for step 2. Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. SWEET, STICKY, SUBLIME: Serve up a bowl of scrumptious Korean BBQ-style noodles. Finish off by garnishing with sprinklings of edamame beans and toasted sesame seeds. Good job, Chef! SILKY NOODLES & PLUMP EDAMAME: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. 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 warm up. GOLDEN MUSHIES: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. In the final minute, mix in the sliced chilli to taste, the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside. GLAZED BBQ PORK: Pat the pork dry with 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 strips for 1-2 minutes per side until browned but not cooked through. On completion, pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 3-4 minutes until the sauce has thickened and the pork is cooked through, stirring occasionally. On completion, stir in the noodles and mushrooms until reheated and evenly distributed. Drain the water from the edamame beans.

What should be prepared from my kitchen to make Korean BBQ Pork?

Black Sesame Seeds, Button Mushrooms, Edamame Beans, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Korean BBQ Sauce, Mung Bean Vermicelli, Pork Schnitzel (without crumb), Pork Schnitzel (without crumbs)

How many calories does Korean BBQ Pork have?

calories

How much fat content does Korean BBQ Pork have?

grams

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