KOREAN BBQ PORK

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!

KOREAN BBQ PORK

with button mushies, edamame & mung bean noodles

4.5

Hands on Time: 25 - 35 minutes

Overall Time: 35 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Paper Towel
  • Water
Photo of KOREAN BBQ PORK
  1. 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.

  2. 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.

  3. 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.

  4. BBQ Pork

    Pat the Pork-schnitzel/" title="View all our recipes with Pork Schnitzel at eCook">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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

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, Edamame Beans, Fresh Chilli, Fresh Ginger, Garlic Clove, 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. 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!

What should be prepared from my kitchen to make KOREAN BBQ PORK?

Black Sesame Seeds, Button Mushrooms, Edamame Beans, Fresh Chilli, Fresh Ginger, Garlic Clove, 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

Woolies Products in this dish

Photo of Baby Button Mushrooms 150 g

Baby Button Mushrooms 150 G

Views: 825