A beautiful cut of meat – the pork fillet, is the tender star here. Cut into medallions and marinated to perfection in flavour excess. Paired with fresh fried ginger, glassy mung bean noodles and spring onions. The Korean flavours meld together with it all to bring you something truly satisfying and utterly moreish.
Korean Pork Medallions
Korean Pork Medallions
with mung bean noodles, peanuts & spring onion
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Fresh Ginger
- Fresh Mint
- Gochujang Paste
- Mung Bean Vermicelli Noodles
- Peanuts
- Pork Fillet
- Sesame-Soy Marinade
- Shredded Cabbage & Julienne Carrot
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FLAVOUR INJECTION
In a bowl, combine the sesame-soy marinade with the gochujang paste and white spring onion slices. Pour ½ the marinade into a separate bowl for the stir fry sauce. Place the pork medallions into the remaining marinade and mix until nicely coated. Set aside to marinate for at least 5-10 minutes.
PEANUTS
Boil the kettle for step 3. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SILKY NOODLES
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 toss through some oil to prevent sticking.
FRY
Place a pan over a high heat with a drizzle of oil. When hot, remove the pork from the marinade, and discard the liquid. Sear the pork for 4-5 minutes until browned all over, shifting as they colour. Remove from the pan on completion and season.
BRING IT HOME
Return the pan to a medium-high heat. When hot, fry the grated ginger and the cabbage and carrot mix for 1-2 minutes, until slightly wilted but still crunchy. Add the reserved marinade from step 1 to the hot pan, reduce the heat to medium and simmer for 2-3 minutes until reduced and thickening. In the final 1-2 minutes, add the pork medallions to baste and heat through.
NOW WE DINE
Dish up a plate of glassy noodles and top with the pork stir fry along with any sauce from the pan. Sprinkle over the toasted peanuts and garnish it with the freshly chopped mint and green spring onion slices. Dig in!
Sesame-Soy Marinade - 50ml
Gochujang Paste - 5ml
Spring Onion - 1
Pork Fillet - 150g
Peanuts - 25g
Mung Bean Vermicelli Noodles - 1 cake
Fresh Ginger - 15g
Shredded Cabbage & Julienne Carrot - 150g
Fresh Mint - 4g
FLAVOUR INJECTION
In a bowl, combine the sesame-soy marinade with the gochujang paste and white spring onion slices. Pour ½ the marinade into a separate bowl for the stir fry sauce. Place the pork medallions into the remaining marinade and mix until nicely coated. Set aside to marinate for at least 5-10 minutes.
PEANUTS
Boil the kettle for step 3. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SILKY NOODLES
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 toss through some oil to prevent sticking.
FRY
Place a pan over a high heat with a drizzle of oil. When hot, remove the pork from the marinade, and discard the liquid. Sear the pork for 4-5 minutes until browned all over, shifting as they colour. Remove from the pan on completion and season.
BRING IT HOME
Return the pan to a medium-high heat. When hot, fry the grated ginger and the cabbage and carrot mix for 2-3 minutes, until slightly wilted but still crunchy. Add the reserved marinade from step 1 to the hot pan, reduce the heat to medium and simmer for 2-3 minutes until reduced and thickening. In the final 1-2 minutes, add the pork medallions to baste and heat through.
NOW WE DINE
Dish up a plate of glassy noodles and top with the pork stir fry along with any sauce from the pan. Sprinkle over the toasted peanuts and garnish it with the freshly chopped mint and green spring onion slices. Dig in!
Sesame-Soy Marinade - 100ml
Gochujang Paste - 10ml
Spring Onions - 2
Pork Fillet - 300g
Peanuts - 50g
Mung Bean Vermicelli Noodles - 2 cakes
Fresh Ginger - 30g
Shredded Cabbage & Julienne Carrot - 300g
Fresh Mint - 8g
FLAVOUR INJECTION
In a bowl, combine the sesame-soy marinade with the gochujang paste and white spring onion slices. Pour ½ the marinade into a separate bowl for the stir fry sauce. Place the pork medallions into the remaining marinade and mix until nicely coated. Set aside to marinate for at least 5-10 minutes.
PEANUTS
Boil the kettle for step 3. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SILKY NOODLES
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 toss through some oil to prevent sticking.
FRY
Place a pan over a high heat with a drizzle of oil. When hot, remove the pork from the marinade, and discard the liquid. Sear the pork for 4-5 minutes until browned all over, shifting as they colour. Remove from the pan on completion and season.
BRING IT HOME
Return the pan to a medium-high heat. When hot, fry the grated ginger and the cabbage and carrot mix for 3-4 minutes, until slightly wilted but still crunchy. Add the reserved marinade from step 1 to the hot pan, reduce the heat to medium and simmer for 3-4 minutes until reduced and thickening. In the final 1-2 minutes, add the pork medallions to baste and heat through.
NOW WE DINE
Dish up a plate of glassy noodles and top with the pork stir fry along with any sauce from the pan. Sprinkle over the toasted peanuts and garnish it with the freshly chopped mint and green spring onion slices. Dig in!
Sesame-Soy Marinade - 150ml
Gochujang Paste - 15ml
Spring Onions - 3
Pork Fillet - 450g
Peanuts - 75g
Mung Bean Vermicelli Noodles - 3 cakes
Fresh Ginger - 45g
Shredded Cabbage & Julienne Carrot - 450g
Fresh Mint - 12g
FLAVOUR INJECTION
In a bowl, combine the sesame-soy marinade with the gochujang paste and white spring onion slices. Pour ½ the marinade into a separate bowl for the stir fry sauce. Place the pork medallions into the remaining marinade and mix until nicely coated. Set aside to marinate for at least 5-10 minutes.
PEANUTS
Boil the kettle for step 3. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SILKY NOODLES
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 toss through some oil to prevent sticking.
FRY
Place a pan over a high heat with a drizzle of oil. When hot, remove the pork from the marinade, and discard the liquid. Sear the pork for 4-5 minutes until browned all over, shifting as they colour. Remove from the pan on completion and season.
BRING IT HOME
Return the pan to a medium-high heat. When hot, fry the grated ginger and the cabbage and carrot mix for 3-4 minutes, until slightly wilted but still crunchy. Add the reserved marinade from step 1 to the hot pan, reduce the heat to medium and simmer for 3-4 minutes until reduced and thickening. In the final 1-2 minutes, add the pork medallions to baste and heat through.
NOW WE DINE
Dish up a plate of glassy noodles and top with the pork stir fry along with any sauce from the pan. Sprinkle over the toasted peanuts and garnish it with the freshly chopped mint and green spring onion slices. Dig in!
Sesame-Soy Marinade - 200ml
Gochujang Paste - 20ml
Spring Onions - 4
Pork Fillet - 600g
Peanuts - 100g
Mung Bean Vermicelli Noodles - 4 cakes
Fresh Ginger - 60g
Shredded Cabbage & Julienne Carrot - 600g
Fresh Mint - 15g
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