eCook Meal
Korean Pork Medallions
with mung bean noodles, peanuts & spring onion
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R167.35
for 4 servings · R41.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Gochujang Paste needs 20 mlAsian Gochujang Paste 240 g R76.99 · whole pack (size can't be divided)R76.99
-
Peanuts needs 100 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 13% of packR12.00
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
-
Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Mung Bean Vermicelli Noodles - 4 cakes
- Shredded Cabbage & Julienne Carrot
- Sesame-Soy Marinade
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Korean Pork Medallions?
The preparation time for Korean Pork Medallions with mung bean noodles, peanuts & spring onion is between 30 and 45 minutes.
What is the total time required to make Korean Pork Medallions with mung bean noodles, peanuts & spring onion?
The total time required to make Korean Pork Medallions with mung bean noodles, peanuts & spring onion is between 40 and 55 minutes.
How many servings does Korean Pork Medallions provide?
4 servings
What are the main ingredients in Korean Pork Medallions?
Fresh Mint, Ginger, Gochujang Paste, Mung Bean Vermicelli Noodles, Peanuts, Pork Fillet, Sesame-Soy Marinade, Shredded Cabbage & Julienne Carrot, Spring Onion
What is the nutritional information of Korean Pork Medallions?
Calories: 871, Carbs: 110 grams, Fat: grams, Protein: 45.2 grams, Sugar: 21.2 grams, Salt: 940 grams
How do I prepare Korean Pork Medallions?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Korean Pork Medallions?
Fresh Mint, Ginger, Gochujang Paste, Mung Bean Vermicelli Noodles, Peanuts, Pork Fillet, Sesame-Soy Marinade, Shredded Cabbage & Julienne Carrot, Spring Onion
How many calories does Korean Pork Medallions have?
871 calories
How much fat content does Korean Pork Medallions have?
grams