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Today I’m sharing not one… but two Korean recipes that I like making these days – an addictive, delicious and spicy stir-fried pork and a nutritious seaweed soup. We had these two dishes with rice and homemade kimchi, which was so, so satisfying. I took only about 1 hour to make both dishes and the rice, which makes them perfect for a weekday dinner.
For the Spicy Stir-Fried Pork 돼지불고기 (dwaejibulgogi), to make life easier, the pork can be marinated a day in advance. And to make life even easier, marinate a huge batch of pork at one go, divide them into ziploc bags and freeze them flat so you can whip up a stir-fry anytime!
For the seaweed soup 미역국(miyeokguk), I always use my homemade pork stock so my soup base is already rich and flavourful. If you don’t have homemade stock at home, make your own by simmering a small handful of anchovies and kelp (dasima in Korean, kombu in Japanese) together for 15 minutes, then straining the anchovies and kelp away – this quick and easy stock is equally flavourful and delicious, though it will have a slightly different flavour profile.
No step-by-step photos today but I don’t think you’ll need them, because these dishes are easy to whip up! If spicy food is not your thing, check out my non-spicy Beef Bulgogi! You can simply replace the beef with pork in that recipe if you prefer.