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
Korean BBQ Pork
with mushrooms, mung bean noodles & a sticky umami sauce
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- 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)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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.
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 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.
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.
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
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.
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.
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
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.
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 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.
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.
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
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.
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 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.
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.
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
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