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
KOREAN BBQ PORK
with button mushies, edamame & mung bean noodles
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Black Sesame Seeds
- Button Mushrooms
- Edamame Beans
- Fresh Chilli
- Fresh Ginger
- Garlic Clove
- Korean BBQ Sauce
- Mung Bean Noodles
- Pork Schnitzel
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
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 - 5ml
Button Mushrooms - 125g
Fresh Chilli - 1
Fresh Ginger - 15g
Garlic Clove - 1
Mung Bean Noodles - 1
Edamame Beans - 50g
Pork Schnitzel - 150g
Korean BBQ Sauce - 72.5ml
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 - 10ml
Button Mushrooms - 250g
Fresh Chilli - 1
Fresh Ginger - 30g
Garlic Clove - 2
Mung Bean Noodles - 2
Edamame Beans - 100g
Pork Schnitzel - 300g
Korean BBQ Sauce - 145ml
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 - 10ml
Button Mushrooms - 250g
Fresh Chilli - 1
Fresh Ginger - 30g
Garlic Clove - 2
Mung Bean Noodles - 2
Edamame Beans - 100g
Pork Schnitzel - 300g
Korean BBQ Sauce - 145ml
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!
Black Sesame Seeds - 20ml
Button Mushrooms - 500g
Fresh Chilli - 2
Fresh Ginger - 60g
Garlic Clove - 3
Mung Bean Noodles - 4
Edamame Beans - 200g
Pork Schnitzel - 600g
Korean BBQ Sauce - 290ml
Woolies Products in this dish
