Tested Recipe with Slight Adjustment Adapted from www.koreanbapsang.com
440g pork tenderloin (thinly sliced to about ¼-inch thick)
1 ½ tbsp doenjang (Korean fermented soybean paste)
2 tbsp light soy sauce
2 tbsp mirin
1 tbsp lemon juice
1 tbsp extra virgin sesame oil
2 tbsp honey
1 tbsp caster sugar
2 tbsp grated onion
1 tbsp minced garlic
1 tsp grated young ginger
¼ tsp ground black pepper
120g Asian chives (cut into 2-inch lengths)
½ tsp salt
1 tbsp cooking oil
For the wraps:
1 head lettuce
10 perilla leaves
- Combine all the marinade ingredients in a bowl and mix well.
- Add the meat, and mix well until evenly coated. Leave in the fridge overnight.
- Heat up a skillet with 1 tbsp of cooking oil, and briefly stir-fry the Asian chives until slightly wilted. Season with salt and dish out to a serving platter.
- Heat up a large non-stick skillet over medium high heat and add in the marinated pork slices. Once the pork slices absorb most of the sauce. Turn heat to medium low and cook until the pork is cooked through and slightly caramelized, one to two minutes each side. Turn over a couple of times to prevent the marinade from burning.
- Serve on a bed of Asian chives along with the vegetables for the wraps and ssamjang.