Daeji Bulgogi 돼지불고기

Daeji Bulgogi 돼지불고기


400 grams of pork (lean and boneless)
3 tablespoons of soy sauce
2 tablespoons of crushed garlic
1/2 tablespoon of crushed ginger root
2 tablespoons of brown sugar
2 tablespoons of gochujang (Korean red chili pepper paste)
2 tablespoons sesame oil
1 onion

Making Daeji Bulgogi  돼지불고기

Slice the pork into thin pieces and cut the onion into thin slices. Add all the other ingredients into a bowl to create a marinade and marinade the pork and onions in it for about an hour to intensify the flavour. Fry the pork and onions with the marinade for about 5 minutes and the spicy pork is done. Serve with rice or noodles and enjoy!


Brown sugar & Soy Pork

Brown sugar & Soy Pork


200 grams of Asian style noodles (Chajang Kuk-soo)
2 garlic cloves
1 centimeter of ginger
Vegetable oil
5 slices of pork loin
1-2 tablespoons of brown sugar
1-3 tablespoons of soy sauce
1-2 tablespoons of Teriyaki sauce
1 tablespoon of Thai Fish sauce
3 carrots
2/3 yellow pepper
1 small handful of Coriander
1 handful of  bean sprouts
1 small Bok Choy
1 handful of Enoki mushrooms

Making Brown sugar & Soy Pork

Boil water in a big pot and measure out your noodles. Cut your pork loin into cubes and put to the side. Take out another chopping board for the vegetables. Peel garlic and ginger and cut into thin slices. While keeping an eye on the soon boiling water, start chopping your vegetables, carrots and onion into thin slices. Same goes for the pepper and Bok Choy. Chop the stems of the Coriander and lay the leaves to the side.

Add a half tea-spoon of salt to the boiling water and give the noodles a twist in your hand before you add them to the pot. This way they don’t entangle, they need little cooking time so keep an eye on them. Fire up your wok with a good dash of oil, add ginger and garlic first and let them sizzle for a few. Add soy sauce, brown sugar, fish sauce and teriyaki sauce. I add a dash here and a dash here, so I’m not too sure of the measurements, but you can always adjust at a later point. Let the sugar dissolve before you add the pork. let sizzle while you assemble the rest of your vegetable and drain the noodles. Leave the noodles to the side and add carrots and onion to the wok when the pork is almost cooked through. Give the mix a few minutes while remembering to stir. When the heat is so high stirring is essential.

Add Bok Choy, pepper and  drained noodles. Mix in the mushrooms and the coriander in the end.

Serve on a plate, drizzle with soy and chili oil, and enjoy!

Tip: Have a thought to which vegetables need the longest frying time. Carrots and onions need more time than peppers and bean sprouts and by considering this you keep your vegetables fresh and crispy.

Asian take on Bacon and Cabbage

Asian take on Bacon and Cabbage


1 tablespoon of coriander seeds
1 teaspoon of powdered cumin
3 cloves of garlic
2 small red chillis
2 centimetres of fresh ginger
3 red onions
2 tablespoons of vegetable oil
1 small tablespoon of butter
1/4 of a cabbage
5 small potatoes
2-4 carrots
100 grams of chopped bacon
350 grams of minced beef
1/2 teaspoon of salt
1 can of coconut milk
1 liter of chicken stock (2 stock cubes)

Making Asian Bacon and Cabbage

Add the coriander seeds to a frying pan and turn up the heat. Let the coriander seeds heat up, not burn, when they give of a scent and change slightly in colour, they are done. Add the seeds to a mortar and bash them until they become a powder, add cumin and mix well. Put a big casserole on the hot plate, and add oil and butter. Wait to put the heat on until you have chopped all your vegetables.

Peel and chop the carrots and potatoes, the carrots in the smaller pieces. Finely slice the onion and chop the cabbage into bigger slices.  Finely chop chillis and garlic cloves, before you peel the ginger and finely chop it as well. Put the heat on the casserole, low-medium and add ginger, onion, garlic and chillis to the sizzling butter and oil mix. Let simmer until the onion becomes golden in colour, keep an eye on it so that the garlic doesn’t burn. Add the powdered spices and mix well. Add the minced beef, bacon, carrots and potatoes + salt and mix well, let simmer a bit more before you add the cabbage. Pour over the can of coconut milk and the chicken stock (2 stock cubes + 1 liter of water). Stir well and put the lid on. Let simmer for 30 minutes and serve.

Homemade Spring Rolls


Rapeseed oil for pre frying
3 handfuls of soy beans
2-3 carrots
1 yellow pepper
1 red pepper
2 asian spring onions
3 cloves of garlic
1 thumb sized piece of ginger
1/4 piece of cabbage
300 grams of minced pork
1 yellow onion
1 hand of chopped coriander
2 tablespoons of thai fish sauce
1-2 tablespoons of sugar
5 tablespoons of soy sauce
20 spring roll pastry sheets

Making Homemade Spring Rolls

Slice the peppers, carrots, spring onions, onion and cabbage into very thin sticks and chop the garlic and ginger into small pieces. Heat oil in a wok and fry the minced pork until it gets a bit of colour. Then add sliced vegetables, chopped garlic and ginger, soy beans, coriander, soy sauce, fish sauce and sugar to the wok and let it all cook/fry for a few minutes. When the mix has tendered add to a sift and leave to drain.

Take out one of the pastry sheets and lay it in front of you, one of the corners facing you. Put some of the veg-mince- mix onto the sheet and fold it, as this guy does in the video 0:32 seconds in. Repeat until you have used up all the veg-mince- mix.

Heat up oil in a saucepan or a deep fryer, if you have one. Deep fry the spring rolls until they become golden in colour, take them out of the oil and let them drain before tucking in.

Serve with a side of wild rice, side salad, and sweet sour sauce.

Sweet & Sour Pork


350 g diced pork
Pepper and salt
1 big carrot in thin long slices
1 green pepper in slices
1 onion in slices
1 small box of pineapple in pieces
2 tablespoons of oil for frying

Homemade Sweet & Sour Sauce

3 tablespoons of sugar
4 table spoons of soy sauce
(In the soy sauce mix in a teaspoon of flour, it will thicken the sauce)
1 ½ tablespoon of white wine vinegar
1 tablespoon of ketchup
1 decilitre of chicken stock
Pineapple syrup from the box

Making Sweet and Sour Pork

Pepper and salt the meat before frying it in multiple turns and laying it aside. I would say a teaspoon of salt and some rounds on the pepper mill would suffice.  Vegetables get a fast turn in the hot wok pan and are put with the meat. Put all the ingredients for the sweet and sour sauce in the wok/frying pan and let it boil up. Add the pork and the vegetable and let it warm through. Serve with rice.