Kkanpunggi (Sweet and Spicy Meat)
- Ready In:
- 45mins
- Ingredients:
- 23
- 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
- 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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RECIPE SUBMITTED BY
Broke Guy
United States