‘Butter pie’ with apples & cheese
This hearty potato pie hails from Lancashire and is a little like a giant cheese pasty. Our version contains apples and thyme
HYDRATION TEST - "Verna Gao's Korean spicy pork bulgogi" - OLIVE, RECIPE
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BULGOGI
- 1 garlic cloveminced
- 1 thumb-sized piece gingerminced
- 1 tbsp gochujang
- 1 tbsp gocuhgar (Korean chilli flakes)
CUCUMBER BANCHAN (OPTIONAL)
- 1 cucumberthinly sliced
Method
step 1
Mix the garlic, ginger, gochujang, gochugaru, honey, soy sauce and sesame oil to make a marinade.
step 2
Toss the sliced pork (or beef) in the marinade and let it sit for at least 20 mins.
step 3
Meanwhile, if you're making the cucumber banchan toss the cucumber slices with the garlic, soy sauce, sugar, vinegar and gochugaru. Let it sit for 5 mins to soak up the flavours.
step 4
Heat a frying pan over a medium-high heat and cook the meat until caramelised and cooked through, about 8-10 mins.
step 5
Serve with steamed rice, lettuce wraps, kimchi and the cucumber banchan.
