Ingredients

(for large size “Fukkura-san”)

1 pound  thinly sliced (bite-size) kurobuta pork loin

(sauce marinade)

1 tablespoon  kochujang (Korean hot bean paste)

2 tablespoon  soy sauce

1 tablespoon  hot red chili powder

1/2 tablespoon  sugar

1 tablespoon  sake

1 tablespoon  sesame seeds

1 tablespoon  grated ginger

1-2 cloves  garlic, grated

2 tablespoons  grated apple

1 tablespoon  sesame oil

1/2  onion, thinly sliced

3-4 leaves  cabbage, cut into strips

1 small package  enoki mushrooms

1/2 package  bean sprouts

sliced scallions

lemon wedges

Procedure

1. 1.In a bowl, combine the ingredients for the sauce marinade and mix well.  Add the pork slices, mix with hand and let it rest in the fridge for 15-30 minutes.
   

2. 2.Bring the skillet of Fukkura-san over medium-high heat.
   

3. 3.Heat the sesame oil and sauté the onion slices until slightly wilted. (Picture A.)
   

4. 4.Add the cabbage and sauté until slightly wilted. (Picture B.)
   

5. 5.On the onion and cabbage mixture, pile with the enoki mushrooms, bean sprouts, and marinated pork.  (Picture C.)
   

6. 6.Close with the lid and cook for 8-10 minutes or until the meat is cooked through.  (Picture D.)  *Meanwhile, open the lid and quickly stir the ingredients 1-2 times.
   

7. 7.Garnish with the scallions and serve with the lemon wedges.