Kkanpunggi (Sweet and Spicy Meat)

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READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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