A relatively simple recipe for a Korean dish that is both very good and versatile: If you use sugar substitutes instead of regular sugar, it is a perfect LCHF dish that still feels luxurious.
8 servings
Ingredients
500 gr pork loin
0.5 dl Japanese soy
2 tablespoons sugar substitute
1 tbsp sesame oil
0.5 grated pear
1 tbsp rice vinegar
2 cloves pressed garlic
1 tbsp gochujang
Description:
- Mix all marinade ingredients except Gochujang.
- Thinly slice or chop the pork loin and add the marinade.
- Marinate at least 20 minutes, preferably overnight.
- Fry on high heat until all the liquid has disappeared. Click over gochujang and stir.
- Suitable, for example, with bao buns or to serve in salad leaves with bean sprouts, kimchi and mayonnaise.
Pairs with:
The dish itself is either a main course for everyday use, or as a starter at a slightly nicer event. Asian beer is the best.