Original recipe uses beef (sogogi). I replaced with pork loin
I saw the recipe both from Aeri's Kitchen and Maangchi, and I combined both recipes adjusting to our preference
What you need:
about 250g pork loin, pounded and thinly sliced
about 250g white raddish, washed, peeled and sliced
5 cups of water
2 spring onions, sliced thinly diagonally
2 tbsp fish sauce
1/2 tbsp salt
1/2 tbsp sesame oil
To marinade meat:
2 tbsp spring onions - finely chopped
1 tbsp garlic - finely minced
1 tsp fish sauce
1/2 tsp salt
1 tsp cooking wine
1/2 tsp sesame oil
1/4 tsp pepper
Method:
- Mix sliced meat with marinade and set aside for about 30mins
- In a heated pot, add in 1/2 tbsp sesame oil and stir fry the marinated pork slices and the raddish. Cook about 3mins over medium-high heat
- Pour water and bring to boil. Let simmer for another 15mins. Occasionally remove foam on the surface of the soup
- Add in fish sauce and salt, adjust the taste. Also check the tenderness of the meat
- Add in spring onion at the last 2mins of the cooking
- Ready to serve! Just with rice - it's good enough! :)
I am submitting this post to Asian Food Fest: Korea, hosted by Sharon from Feats of Feasts
