Daeji Bulgogi.

Daeji Bulgogi.

Thinly sliced pork fillet marinated in Korean flavourings, stir fried with typical Asian aromats of garlic, ginger and onions. Deliciously sweet and savoury with a spicy undertone. Korean ingredients aren't readily available but substitutions are easily found. I have replaced the all-important fermented bean paste, Gochujang, with tomato purée spiced with fresh chillies. Korean rice wine is substituted with Mirin. The other ingredients widely used in Far Eastern cuisines, such as soy sauce and sesame oil, are everywhere. There's no reason why you can't enjoy Korean food at home.

In a large bowl, put in

-500g thinly sliced pork fillet,

-1tsp cornflour,

-3tbsp water,

-2tbsp tomato purée,

-2 sliced fresh chillies,

-1tbsp mirin,

-1/2tbsp black soy sauce,

-2tbsp soy sauce,

-1tbsp honey,

-2tsp sesame oil,

-2tsp paprika,

-salt/pepper.

Mix well and leave to marinate for at least an hour.

The vegetables.

-1tbsp chopped ginger,

-2 cloves chopped garlic,

-2 sliced onions,

-2 sliced spring onions,

-150g sliced peppers.

In a wok, with 2tbsp of vegetable oil, fry

-the vegetables.

Cook, stirring occasionally until the vegetables have softened and slightly caramelised, add

-the marinated pork.

Cook, stirring occasionally for around 5 minutes or until cooked through, add

-1tbsp sesame seeds.

Stir to combine.

Serve with rice.