RECIPES OF KOREA

Ingredients

1-11/2 cakes

1 lb

1 tbsp

2 tbsp (heaped)

3 cloves

1 inch

1 tbsp

1 tbsp

2 stalks

1

1

2-3

3

Bean curd (firm and cut into cubes)

Lion pork chops (on the bone)

Vegetable oil

Kochujang

Garlic (peeled, crushed and finely hopped)

Ginger (peeled, crushed and finely hopped)

Soy sauce

Sesame oil

Celery (sliced on the diagonal)

Green pepper (seeded and sliced on the diagonal)

Zucchini (sliced on the diagonal)

Fresh chillies (seeded and sliced)

Spring onions (shredded on the diagonal)

Salt

Black pepper (freshly ground)

1. Trim the pork chops of all fat and cut into thick matchsticks
2. Use the trimmings and the bones to make meat broth seasoned with salt and plenty of freshly ground black pepper (about 1/2 pint)
3. Heat the vegetable oil in a pot and fry the meat for 5 minutes or until brown
4. Add the kochujang, garlic, ginger, soy sauce and sesame oil and cook over a medium flame for about 10 minutes, stirring all the while
5. Add the meat broth, bring to boil then reduce heat to a simmer and add the celery, green pepper, zucchini and chillies
6. Simmer for about 25-30 minutes
7. About 5 minutes before serving, add the bean curd to the pot and simmer
8. Transfer to a large bowl and garnish with shredded spring onions