By Jane Curran
Korean pork with pickled cucumber is our take on bulgogi, an authentic Korean pork dish. Gochujang, a sweet and spicy Korean condiment, brings so much flavour to the sauce, and the sharpness of pickled cauliflower complements the flavours perfectly. Marinating the meat overnight means it is extra tender and flavourful, a bit of prep in advance is well worth the effort. Korean pork with pickled cauliflower is the perfect thing when you want to make something easy but impressive that will get your guests talking. Pickling your own vegetables is very on trend - and it's so easy! Pickling is a simple way to elevate your dishes and make them really impressive. Once you’ve had a go at pickling using this recipe, why not try making your own Chinese pickled ginger.
HOW TO MAKE KOREAN PORK WITH PICKLED CAULIFLOWER
for the cauliflower
- 1 cauliflower, broken into small florets
- 2tbsp sea salt
- 3 garlic cloves, crushed
- 2tbsp fish sauce
- 1tsp grated ginger
- 2tbsp gochujang
- 1tbsp sugar
- 3tbsp rice vinegar
- 2 medium carrots, cut into julienne strips
- 4 spring onions, finely chopped
for the pork
- 6 spring onions, finely chopped
- 1 onion, sliced
- 4 garlic cloves, crushed
- 5cm piece ginger, grated
- 70g gochujang
- 60ml each sesame oil and soy sauce
- 3tbsp toasted sesame seeds, plus extra to serve
- 2tbsp rice vinegar
- 600g pork tenderloin, sliced
- 1tbsp sunflower oil
- micro coriander, to serve
- To make the pickle, put the cauliflower into a bowl, add the salt and cover with cold water. Leave for 30 mins then drain. Put the rest of the ingredients except the carrots and spring onions into a sauté pan and stir well. Add the cauliflower to the sauté pan to coat then transfer to a sterilized jar with the carrots and spring onions, and seal when cold. Store in the fridge.
- For the pork, mix everything together except the oil and leave in the fridge overnight. Heat the oil in a large sauté pan and brown the pork. Put the marinade into the pan with 3tbsp cold water. Bring to the boil and add the pork. Stir to coat then serve, sprinkled with sesame seeds and coriander, with the picked cauliflower and rice.
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