The Frugal Kitchen: Easy Generic Korean Pork

This dish is a bastardization of all Korean food, but it also uses ingredients that you can find in the average grocery store.  And it literally takes no time to make.

INGREDIENTS

2 large boneless pork chops or pork cut of your choice
1 Tbsp. mirin
2 garlic cloves finely chopped
1 Tbsp. sesame oil
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper, black
1 Tbsp. soy sauce
1 jalapeño cut into thin slices or pickled jalapeño, optional
1 Tbsp. cooking oil
Green onion sliced, optional
Sesame seeds, optional


Thinly slice the pork into bit sized pieces.  It's easier to do if the pork is still slightly frozen.  Place in a bowl with the mirin, garlic, sesame oil, sugar, salt, pepper and soy sauce.  Stir until all the pieces are covered in the marinade, cover and let sit for a half hour.

Place the cooking oil in the wok or large fry pan, when it's hot pour in the ingredients.  If your family loves hot food add the jalapeño at this time.  Stir fry until all the liquid is evaporated and the pork is nicely caramelized.

Serve over rice or noodles.  If you didn't add the jalapeño when cooking, add pickled jalapeño as a garnish.  Pickled jalapeño is not as hot.  Garnish with green onion and sesame seed if you wish.

Enjoy!

God bless,
Pam

The Frugal Kitchen: Poor Man's Bulgogi

This recipe is a good imitation of the traditional Korean bulgogi.  It literally takes only as long to make as a pot of rice.

Ingredients

1/3 cup packed brown sugar
1/4 cup soy sauce
1 Tbsp. sesame oil
1/2 tsp. red pepper flakes (more or less to taste)
1/4 tsp. ground ginger or 1 1/2 tsp. fresh, grated ginger
1 Tbsp. vegetable oil
3 cloves garlic, minced
1 lb. ground beef
2 green onions, thinly sliced  (add a third if you want garnish)
Cooked rice

Whisk together the brown sugar, soy sauce, sesame oil, pepper flakes and ginger, set aside.  Heat vegetable oil in a skillet, heat garlic for about one minute, then add ground beef and cook until browned.  Drain fat.  Stir in the soy sauce mixture and green onions.  Simmer until heated through or rice is done.  Serve over rice, garnished with additional green onion.

I got the idea for this recipe from www.damndelicious.net.  Strange name, but the recipes are interesting looking.

This dish makes 3 - 4 servings and would be excellent served with a cucumber salad.

God bless,
Pam