Jeremy Pang served up a tasty dwaeji bulgogi (spicy Korean pork with vegetables and BBQ sauce) on Sunday Brunch.

The ingredients are: 500g pork shoulder / neck, Steamed Korean / Japanese rice, 1 thick / large green chilli, finely sliced, 1 gem lettuce, leaves picked & washed, 1 small bowl of kimchi (whole leaf), 1 spring onion, finely sliced into matchsticks and ½ onion, cut into wedges.

For the Marinade: ½ onion, roughly chopped, 2 spring onions, roughly chopped, ½ thumb sized piece ginger, roughly chopped, 6 cloves garlic, roughly chopped, ½ ripe pear / Asian pear, 1 tbsp light soy sauce, 1 tbsp soft brown sugar mixed with 3 tbsp hot water, 2 ½ tbsp gochuchang (Korean chilli paste), 1 ½ tsp sesame oil and 1 tsp toasted sesame seeds.

The BBQ Sauce: 2 tbsp light soy sauce, ½ tbsp gochu garu (Korean chilli flakes), 1 tsp soft brown sugar and ½ tsp sesame seeds.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.