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Spicy Stir-Fried Pork

1 lb. pork belly
1 Tbsp. vegetable oil
1 small onion, thinly sliced
¼ cup kimchee lightly squeezed dry & thinly sliced
1 green onion thinly chopped & toasted sesame seed to garnish

Meat Marinade:
3-4 Tbsp. chili paste (gochujang)
1 -2 tsp. red grind pepper
3 cloves of garlic peeled and crushed
1 tsp. grated ginger
1 Tbsp. sake or rice wine
1-2 Tbsp. soy sauce
1 Tbsp. sugar

Combine the meat marinade in a bowl.  Mix all of the ingredients and refrigerate overnight or minimum of 1 hour.

Heat vegetable oil in a wok over high heat & stir fry the pork for a couple of minutes.  Add onions and kimchee and stir fry until well done and brown.

Sprinkle sesame seeds and green onions.   Serve with steamed rice and lettuce to wrap the meat.



1 large egg lightly beaten
1 Tbsp. roasted sesame seeds

Ingredients for marinade (noodles and vegetables):
4 Tbsp. soy sauce
2-4 Tbsp. sugar
2 Tbsp sesame seed oil
¼ tsp. salt
¼ tsp. black or white pepper
1 Tbsp. toasted sesame seeds
2 cloves of garlic peeled and crush

1 packet long rice noodles 8 oz. (dried sweet potato starch noodles)
1 onion, thinly sliced
4 dried black shitake mushroom soaked in hot water for 30 mins. & thinly sliced
1 packet enoki mushroom
½ cup dried black mushrooms soaked in hot water for 10 minutes and thinly sliced
1 carrot, thinly sliced
1 yellow bell pepper
1 bag of fresh spinach 10 oz.

- Bring a pot of water to a boil and cook noodles for 5-8 minutes.  Drain well then season with 2-3 Tbsp. of pre-marinade sauce.
- Heat ½ Tbsp. of oil in a pan and add the egg to make a very thin omelet.  Cut thin strips and set aside to garnish. 
- Heat ½ Tbsp. of the oil in the same pan,  Add the shitake mushrooms, and 1 Tbsp. of the pre-marinated sauce, and add 2 Tbsp. of water to cook until tender. 
- Heat the remaining oil in a wok over medium heat.  Add the onion and stir fry until transparent.  Add carrots, bell pepper, all mushrooms, and spinach.  Add 1 Tbsp. pre-marinated sauce and pinch of salt and pepper.  Stir fry the vegetables until they are tender and the liquid has evaporated.
- Toss the noodles into the wok and stir-fry until noodles are transparent.  Add remaining sauce if needed.
- Garnish with fried egg and sesame seeds.