A quick Korean inspired “finger” food for snacks, parties, or game days. Note: I used pre made dinner rolls because I am not a baker, this would probably be even better if you make your own bread.
Recipe Type: Fusion, Pork, Sandwich, Snack
1 12 pack Dinner rolls
1 pound boneless country style pork ribs
1 medium green chili pepper
1 medium red chili pepper
1/4 small onion
4 cloves garlic
2 medium mushrooms
2 tablespoons coarse gochugaru (Korean coarse ground dried red chili peppers)
2 tablespoons fine gochugaru (Korean fine ground dried red chili peppers)
2 tablespoons Soy sauce
1 tablespoon honey
1 teaspoon Sesame oil
1/2 teaspoon Black pepper
1 teaspoon Toasted sesame seed
Pre-heat oven to 425F.
Thin slice the pork, then rough chop into smaller pieces.
Dice the onion, garlic, mushrooms, and peppers, then mix together in a small bowl.
Mix the soy sauce, honey, and sesame oil in a separate small bowl.
Heat a pan over medium high heat.
Add pork and stir fry about two minutes.
Add pepper/onion mix and stir fry another minute.
Add dry seasonings and stir fry about one minute.
Add soy sauce mix and stir fry about two more minutes.
Remove from heat.
Cut slits in the tops of the buns.
Place the buns on a cookie sheet.
Place a bit of the shredded cabbage in each bun.
Spoon some of the meat mixture into each bun, making a small mound that rises slightly above the top of the bun.
Place the filled buns into the oven and bake 5 to 8 minutes, just until the edges begin to toast.
Serve and eat.
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