Verna Gao's crispy pan-fried dumplings
Food content creator Verna Gao (aka @vernahungrybanana) shares her recipe for golden, pan-fried Chinese dumplings with a juicy pork mince and cabbage filling
Verna Gao's Korean spicy pork bulgogi
Serves 2
Easy
Prep:
Cook:
plus marinading
Make a Korean feast with content creator Verna Gao's super-simple spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Skip to ingredients
BULGOGI
CUCUMBER BANCHAN (OPTIONAL)
- 1 cucumberthinly sliced
- 1 garlic cloveminced
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- ½ tbsp gochugaru (or to taste)
TO SERVE
- steamed rice
- lettuce
- kimchioptional
Method
step 1
Mix the garlic, ginger, gochujang, gochugaru, honey, soy sauce and sesame oil to make a marinade.
step 2
Toss the sliced pork (or beef) in the marinade and let it sit for at least 20 mins.
step 3
Meanwhile, if you're making the cucumber banchan toss the cucumber slices with the garlic, soy sauce, sugar, vinegar and gochugaru. Let it sit for 5 mins to soak up the flavours.
step 4
Heat a frying pan over a medium-high heat and cook the meat until caramelised and cooked through, about 8-10 mins.
step 5
Serve with steamed rice, lettuce wraps, kimchi and the cucumber banchan.
