Korean styled minced meat with cabbage

This dish tasted yummy. Something like those we eat at usual food centers, you know, the Korean hotplate bulgogi pork.... I reduced the amount of sauces used, resulting in a lighter taste, and less oily.



Cooking this dish was easy:

Wash and cut Beijing Cabbage into suitable slices. set it aside.
In a big bowl, prepare the marinade by adding suitable amounts of sesame oil, five-spice powder, salt, black pepper, some sugar, Shaoxin Wine and oyster sauce.
Add minced meat to the marinade and mix well.
Heat a non-stick frying pan, add just 1 tablespoon of olive oil, some minced garlic, and saute.
Add the marinaded minced pork to the pan and break into small pieces. Cover and simmer for a while before adding all the cabbage.
Cover the pan and simmer, checking regularly to ensure there is enough moisture, if not, add 2 tablespoons of water and continue simmering, until cabbage is soft and the meat is well cooked.

Sprinkle with toasted sesame and serve with hot plain rice.

Another meal settled!