Bulgogi bites

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

Directions

1. 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.
2. 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.
3. Drain the pork and stir-fry in batches on medium-high for about 2 minutes or until cooked.
4. 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.

More of Jan's kiwifruit recipes

• Kiwifruit chimichurri
• Kiwifruit, banana and couscous salad