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Korean   -   Pork And Potato Saute (Jeyuk Sun)   adapted from The Korean Kitchen by Copeland Marks

  • 1 Pound Pork Loin -- sliced
  • 4 Large Scallion -- finely chopped
  • 2 Teaspoons Miso
  • 2 Teaspoons Rice Wine
  • 3 Teaspoons Sugar
  • 1/2 Teaspoon Pepper
  • 1 Clove Garlic -- finely chopped
  • 1 Inch Ginger -- finely chopped
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Olive Oil
  • 2 Medium Potato -- sliced
  • 1 Cup Water
  • 1 Large Egg -- beaten
  • 1 Large Jalapeno -- finely chopped
  • 1 Small Onion -- sliced
  • 1/2 Teaspoon Sesame Seeds -- toasted
  • 1/2 Teaspoon Sesame Oil
  • 1/4 Teaspoon Salt
Directions Mix pork with scallions, miso, rice wine, sugar, pepper, garlic, ginger, and soy sauce. Set aside for 15 minutes. Heat oil in a pan and fry potatoes about 3 minutes. Add water and bring to a boil. Add the pork and marinade to the pan, cover and cook over moderate for about 30 minutes, enough to evaporate almost all the liquid. Set aside until ready to serve. Add egg to a skillet and prepare a thin omelet. Remove it from the skillet and cool. Cut into strips. Add the chile, onion, sesame seeds, sesame oil and salt to the same skillet and stir-fry over moderate heat until the vegetables have softened about 3 minutes. Put the pork and potato mixture in a serving platter and add vegetables around the perimeter of the dish. Scatter the egg over the top. Serve.
Serves 6
Time to Make 0:00

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