Spicy Pork and Pickled Radish Banchan Plate (Jeyuk and Musaengchae)
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Ingredients
- 500 g pork loin steaks, thinly sliced
- 250 g mooli (daikon radish)
- 2 tbsp gochujang paste
- 1 tbsp gochugaru (korean chilli flakes)
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp caster sugar
- 3 garlic cloves
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 305 kcal
- Protein
- 27.9 g
- Carbohydrate
- 13.5 g
- of which sugars
- 10.2 g
- Fat
- 15.1 g
- of which saturates
- 4.6 g
- Fibre
- 2 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the mooli and cut into thin matchsticks, then toss with the rice vinegar and half the sugar and set aside to pickle while you cook the pork.
- 2
Mix the gochujang, gochugaru, soy sauce, remaining sugar and half the garlic into a marinade and toss with the pork.
- 3
Heat the sesame oil in a wok over high heat and stir-fry the remaining garlic for 30 seconds.
- 4
Add the marinated pork and stir-fry for 5-6 minutes until no pink remains.
- 5
Squeeze any excess liquid from the pickled mooli.
- 6
Serve the spicy pork with the pickled radish salad alongside and rice.
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