Korean Pork Neck Soup Recipe By Tasty Food

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

GAMJATANG (KOREAN PORK BONE SOUP)

Steps:

• In a very large bowl or pot, soak the pork for 20 minutes allowing the blood to come out. Rinse and repeat one more time. Drain completely.
• In a clean large pot, place the pork neck bones, ginger, soju (sake), and fill the pot with water until the pork is fully submerged.
• Bring to a boil. Let the pork bone broth boil for about 10-15 minutes (or until you begin to see foam).
• Drain completely and set aside.

BHUNA KHICHURI RECIPE BY TASTY

Steps:

• Wash rice and mung beans.
• Put a drizzle of oil in a skillet and roast the rice and mung beans for 3 mins.
• Take the rice and mung beans and put them in a rice cooker
• Add the rest of the ingredients to the rice cooker along with the water and cook until cooked through.
• Garnish with cilantro and serve warm.