This recipe is inspired by Korean kitchen cook Maangchi, I love her videos. The original recipe is called dwaejigogi-bokkeum. I made some slight changes and used what I had in the kitchen cupboard, and added foraged Alexanders and dandelion for garnish (and crunch).
100 grams minced pork
1 tablespoon vegetable oil
1 tablespoon sugar
½ tablespoon dried chilli flakes
1 tablespoon soy sauce
1 teaspoon corn flour
10 gr grated ginger
1 grated garlic clove
2 spring onions, chopped
20 gr chopped onion
1 fresh mild green chilli, seeds removed, sliced
dandelion and Alexanders, chopped
In a frying pan or work heat the oil and add the chopped onion and the white part of the spring onion, chopped. Cook for 2 minutes and add the pork. Let it brown for 5-7 minutes. In a bowl, mix together the sugar, chilli flakes, soy sauce, corn flour, ginger and garlic, adding a splash of water to loosen it. Add this condiment to the pork together with the spring onions (green part) and the sliced green chilli, and cook for 2 minutes until you get a nice glossy finish. Serve with the chopped Alexanders and dandelion leaves as a side salad.
Serving suggestions: serve with boiled rice and some kimchi.