| | Korean pork with pear and cabbage kim chi
Korean pork with pear and cabbage kim chi
Korean pork with pear and cabbage kim chi 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. To make marinade, process onion and pear in a food processor to a puree. Add soy, sugar, garlic, sesame oil, vinegar and 1 teaspoon coarsely ground black pepper, and process until combined. Toss with pork, then refrigerate until needed.
  2. To make kim chi, bring a large pan of water to the boil. Add salt, then cabbage and cook for 1 1/2 minutes or until just wilted. Drain, then refresh under cold running water. Squeeze excess moisture from cabbage. Thinly slice widthwise.
  3. Peel, halve and core 1 pear, and reserve half for another use. Process half a pear, sesame seeds, fish sauce, chillies and garlic in a food processor until smooth. Transfer to a bowl with ginger, onions and cabbage. Toss to combine. Quarter and core remaining pear. Thinly slice, then toss with lemon juice in a bowl. Add to cabbage mixture and toss to combine.
  4. Drain pork through a fine sieve into a bowl and reserve marinade. Heat a heavy-based frying pan over high heat. Add 1 tablespoon vegetable oil, spring onions and beans, and cook, tossing, for 3 minutes or until beans are almost tender, then transfer to a bowl. Return pan to heat. Heat 1 teaspoon oil, then add one-quarter of the pork and cook for 1 minute each side or until browned and almost cooked through. Add to the bean mixture and wipe pan clean. Repeat 3 times with remaining oil and pork.
  5. Return pan to heat. Add reserved marinade and bring to the boil. Add pork mixture and toss to coat.
  6. Scatter Korean pork with toasted sesame seeds and serve immediately with kim chi and rice.
Time for preparing:
20 min.


  • 1 onion, quartered
  • 1 nashi pear, peeled, quartered, cored
  • 80ml (1/3 cup) soy sauce
  • 2 tablespoons brown sugar
  • 4 cloves garlic, crushed
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 800g pork scotch fillet steaks, thinly sliced widthwise
  • 2 tablespoons vegetable oil
  • 5 spring onions, trimmed, cut into 8cm lengths
  • 1/2 bunch (100g) snake beans, cut into 8cm lengths
  • 1/2 tablespoon sesame seeds, toasted
  • Steamed rice, to serve
  • 145g (1/2 cup) coarse salt
  • 1/2 (600g) Chinese cabbage (wombok)
  • 2 nashi pears
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons fish sauce
  • 2 long red chillies, seeded, roughly chopped
  • 2 cloves garlic, crushed
  • 4cm piece ginger, cut into julienne (matchsticks)
  • 2 spring onions, cut into 6cm lengths, cut into julienne
  • 1/2 lemon, juiced