Sunday, 16 February 2014

Spicy Pork Stir fry with Gochujang


'Gochujang' is Korean fermented chilli paste use soybeans as a base. Epicure (The Age newspaper) referred the Gochujang is one of 17 essential ingredients along with fermented vegetables, unusual chillies, native pepper, Cassava, Seaweed, Instant noodle, dried chinese sausage, buckwheat flour, balsamic, vinegars, Pomegranate molasses, Dukkah and Time. Back home in Korean, gochujang is such essential condiment for most Korean dishes.

Fermented food is also a new trend in Melbourne, going back to classic basic cooking method, according to Epicure. Kimchi is one great example. The process of adding salt and fish sauce to cabbage and leaving for a couple of days at room temperature creates good bacteria (lactobacillus) in out digestive tract. It helps heal a multitude of health issues and can even lead to weight loss, better skin and boosted immunity. (www.wellandgoodnyc.com)

That is the reason we should eat more fermented food. Gochujang is one such fermented food that provides all of the above benefits.

I am excited about this type of Korean food. This is great excuse to share with you my favourite recipe. Jaeyukbocum is one Korean classic spicy pork stir fry. It is delicious and so healthy with benefit of Gochujang. 

 Gochujang (source:www.trifood.com)

Gochujang in supermarket (source: columbuscook.com)

Spicy Pork Stir fry ' Jae-yuk-bucum'

Ingredients ( Serves 2 )

500g Pork shoulder or Neck
1 red onion
2~3 Spring onion
3 tbsp vegetable oil
1/2 cup short grain rice
1 tbsp black rice

For marinade
2 tbsp soy sauce
2 tbsp gochujang
2 tbsp mirin 
1 tbsp Korean chilli powder
2 garlic clove, crushed
1 spring onion finely chopped
1 tbsp ginger, grated
1 tbsp toasted sesame oil
2 tbsp sugar
1/2 fresh red chilli
ground black pepper

1. Freeze the pork shoulder for 30 minutes and slice it thinly. Slice onion and carrot into thin slice strips and roughly chopped spring onions.




2. To make the marinate sauce, combine the all ingredients in a large bowl, mixing together well. Add the sliced pork and leave it at fridge at least 1 hour.


3. Heat a wok or large frying pan and add the vegetable oil. Once it is not enough, add the marinated pork and all prepared vegetables. Stir occasionally and cover it with lid.






4. Once cooked through, serve in a large bowl and steamed black rice, lettuce and kimchi.


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