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 4 as a sharing dish
Easy
Prep:
Cook:
plus marinading
Make a Korean feast with content creator Verna Gao's spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Skip to ingredients
BULGOGI
CUCUMBER BANCHAN
- 1 cucumberthinly sliced
- 1 garlic clovefinely chopped
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- ½ tbsp gochugaru (or to taste)
TO SERVE
- steamed rice
- Little Gem lettuce leaves
- kimchi(optional)
Nutrition: per serving
- kcal369
- fat22g
- saturates7g
- carbs16g
- sugars14g
- fibre2g
- protein25g
- salt1.5g
Method
step 1
First, make the bulgogi marinade. Mix together the garlic, ginger, gochujang, gochugaru, honey, soy and oil in a large bowl. Toss the pork in the marinade and let it sit for at least 20-30 mins.
step 2
To make the cucumber banchan, toss the cucumber with the garlic, soy, sugar, vinegar and gochugaru. Let it sit for 5 mins to soak up the flavours.
step 3
Heat a frying pan over a high heat and cook the pork for 8-10 mins until caramelised and cooked through.
step 4
Serve the bulgogi with steamed rice, lettuce leaves, kimchi and the cucumber banchan.
step 5
Serve with steamed rice, lettuce wraps, kimchi and the cucumber banchan.
