So I did a post on Buta Don a couple of days ago. Since we are on the Buta topic, I thought I might just feature this recipe, for those who like some heat in their meat.
Ingredients:
250 g sliced pork collar (used for shabu shabu)
1 clove garlic – chopped
1 tbsp sake
1 tsp oyster sauce
2 tsp gochujang (Korean hot bean paste)
few drops of sesame oil
1/2 tsp mirin
2/3 cup kimchi (I’m using my homemade kimchi :-))
vegetable oil
Sprigs of green onions
Serves 2
Recipe source: I nom things
In a small bowl, mix sake, oyster sauce, gochujang, sesame oil and mirin together.
Gochujang (red tub in the middle) can be bought in any Korean supermarkets.
There are different levels of hotness for gochujang and I’m using medium hot.
Ta-da! This is my homemade kimchi. Look out for my step by step guide to making simple kimchi next week :-).
In a heated pan or skillet, add in some oil and chopped garlic and fry until fragrant. Do not burn them. Throw in the pork, and stir fry. If they are stuck together, use a chopstick or spatula to separate them.
Once the pork is cooked, throw in kimchi. Stir fry for another minute.
You can put as much kimchi as you like.
Move the pork and kimchi to one side, and pour in the seasoning . Let it sizzle for a few seconds before mixing them in. Coat well with the sauce and turn off heat.
Go ahead and add in the green onions.
Top with chopped green onions and toasted sesame seeds.
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