Quick Korean Pork Bulgogi Meal

After a long day at work, I didn't want to have to hassle with thinking about what to make when I got home. So I stopped by HMart for a quick half prepped meal. The pork is perfectly marinaded. The spiciness of the fish cakes and the refreshing cucumber salad is a perfect combination with the pork!

I picked up the following:

Pork Bulgogi

1.3 pound of premartinated Korean spicy pork shoulder bulgogi.

Directions:
Cook on a pan or wok with a little vegetable oil until cooked. I like mine a little burnt but today I was too hungry to cook it longer.

Fish cakes and bell peppers

Ingredients:
*1/2 pack of frozen fish cakes cut in 1 inch pieces *1 sliced red bell peppers *1/2 sliced brown onions *2 chopped green onions *1 sliced jalapeño *2 tablespoon teriyaki sauce *1 tablespoon soy sauce *1 teaspoon chili powder *2 garlic cloves chopped. *1 teaspoon vegetable oil *1 teaspoon sesame oil

Directions:
In a wok, add oils and brown garlic. Then add onion and all sauces. Add fish cakes, and all veggies and then continue to stir until brown.

Cucumber salad:

*3-4 Persian cucumbers thinly sliced *2 table spoon of rice vinegar *1 teaspoon sugar 1/2 teaspoon Korean course red pepper powder

Directions:
Combine in a bowl the vinegar, sugar and pepper. Add sliced cucumber & mix.

Served with white rice.