Kkanpunggi (Sweet and Spicy Meat)

Korean comfort food at it's best. The pork in the recipe can easily be substituted with chicken, tofu or beef. Enjoy!!

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 1⁄2 lb boneless pork loin, sliced into bite-sized pieces
• 1  tablespoon sake
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  pinch ground ginger
• 4 -5  tablespoons cornstarch
• 1  eggs or 2  egg whites
• 1⁄4 cup  frozen peas
• 2  mini red bell peppers, finely chopped
• 2  mini yellow bell peppers, finely chopped
• 1⁄4 onion, finely chopped
•  canola oil, for deep-frying

• SAUCE

• 1  tablespoon soy sauce
• 1  tablespoon oyster sauce
• 1  tablespoon vinegar
• 1  tablespoon mirin
• 2  tablespoons  rice syrup or 2  tablespoons corn syrup
• 3  tablespoons water
• 2  teaspoons fresh lemon juice
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon  sesame oil
• 1⁄4 teaspoon ground ginger
• 3 -5  dried red peppers

Directions

1. Place the pork in a large bowl. Add sake, salt, pepper and pinch of ground ginger. Mix well.
2. Combine cornstarch and egg in another bowl. Mix well.
3. Add pork into cornstarch mixture. Gently coat the pork pieces in the batter.
4. Heat the oil in a frying pan over medium heat until hot. Deep fry pork until golden brown.
5. Remove from the pan and drain on paper towels.
6. After cooling down, fry them again for crispness. They taste better when you fry twice.
7. While the pork is cooling down, prepare the sauce.
8. In a small bowl, combine the sauce ingredients. Break the dried red peppers in half or add whole peppers to the sauce. Set aside.
9. Combine all the vegetables together.
10. Heat 1 tablespoon of the canola oil in the large skillet over medium heat. Add prepared vegetables and saute for 2 minutes.
11. Add the spicy garlic sauce and bring to a boil.
12. Add the twice fried pork pieces to the skillet.
13. Toss and mix well until the pork pieces are well coated with the sauce.
14. Serve with steamed rice.