When making kim chi it is essential that the vegetables and fruits be cut into similar sizes. This can be achieved with a special cutter or with a very sharp knife. The pork and kim chi can be prepared in advance and assembled just before serving.
For the bulgogi
| 500 g | Pork schnitzels, thinly sliced (Main) |
| 1 ½ Tbsp | Soy sauce |
| 1 ½ Tbsp | Gochujang |
| 1 ½ Tbsp | Honey |
| 2 | Garlic cloves, crushed |
| 1 tsp | Finely grated root ginger |
| 1 | Golden kiwifruit, mashed (Main) |
For the kiwi kim chi
| ½ | Red apples, skinned, cored and julienned |
| 1 slice | Telegraph cucumber, about 7cm long, halved lengthwise, seeded and julienned (Main) |
| 3 Tbsp | Pickled ginger, thinly sliced |
| 2 | Garlic cloves, crushed |
| 1 Tbsp | Fish sauce |
| 1 ½ tsp | Rice vinegar |
| 2 | Golden kiwifruit, peeled and julienned (Main) |
| 20 | Baby cos lettuce leaves, to serve |
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Directions
- Place the pork in a bowl. Combine the remaining ingredients for the bulgogi sauce and pour over the pork. Cover and refrigerate for at least an hour.
- Combine the apple, cucumber and pickled ginger in a bowl. Combine the garlic, fish sauce and rice vinegar and pour over the apple. Prepare the kiwifruit but add to the kim chi just before serving.
- Drain the pork and stir-fry in batches on medium-high for about 2 minutes or until cooked.
- Place the lettuce leaves on a serving plate. Top each with some pork then a little of the kim chi. Serve as finger food with drinks.
