Tuesday, April 1, 2014

Korean BBQ Pork with Crunchy Wontons

I didn't have the sweet potato noodles to make Japahea (which I planned) and this recipe from Six Sisters Stuff sounded like something we would really like.

Adapted the recipe. I didn't use pampered chefs Korean BBQ sauce, the only brand I found was Annie Chun's . The Walmart in our area does not carry snow peas. I asked the frozen food manager and she had no idea what snow peas were. No snow peas in the recipe.


16 square wonton wrappers (3 in.)
1 jalapeño pepper, seeded
2 medium carrots, peeled
1 large red bell pepper
1 medium onion
1 pork tenderloin (about 1 lb), trimmed ( used shoulder pork chops which I cut up)
3 garlic cloves
1 1/2 tablespoon canola oil, divided
1 cup snow peas, trimmed ( didn't use)
3 green onions, cut into 1 1/2-in. (4-cm) pieces
1/2 cup Pampered Chef Korean BBQ Sauce ( used Annie Chun's)
1/4 cup apple jelly ( didn't add- Gabe doesn't like sweet stuff)


 Cut carrots lengthwise into quarters, then crosswise into thirds. Cut off top of bell pepper and scoop out seeds.  Add carrots and pepper to a medium size bowl and set aside for later use.

Coarsely chop jalapeño and add to a small bowl and set aside.

Cut onions into wedges and place in bowl and set aside.

Slice pork lengthwise into four strips. Cut strips crosswise into 1/4-in. pieces. Place in a bowl and add to the refrigerator to use later.

 Stack wontons and cut them into 1/4-in. strips. Separate strips and place on a large baking pan. Lightly spray them with canola oil and toss to coat. Broil strips, uncovered, on high for 3–4 minutes or until they begin to brown, stirring every minute. Spread strips over Parchment Paper to cool.

Heat 1 tablespoon of the oil in 11" skillet over medium-high heat 1–3 minutes or until shimmering. Cook pork without stirring 3–5 minutes or until browned. Stir pork and cook 1–2 minutes; remove it from skillet. Add remaining 1/2 tablespoon oil to skillet. Add vegetables; cook and stir 2–3 minutes or until crisp-tender. Stir in pork, sauce and jelly, if using; cook 1–2 minutes or until heated through.

Divide wonton strips among serving plates and top with pork mixture. Garnish with additional sliced green onion, if desired


  1. Woowoo, your photos make me drool. This looks so good. Going to try this, but will use chicken

  2. That looks really good Linda. I've never tried Korean BBQ sauce-what's the flavor like? I can get fresh or frozen pea pods here so think I'll add those. Never heard of the noodles you mentioned-they sound interesting.

  3. Pampered Chef spices are awesome and this chicken sounds delicious. Thanks for sharing at Simple Supper Tuesday.

  4. I would love to be able to find the noodles here also. This is the first I've heard of them. I believe we have the Pampered Chef spices.

  5. How sad that you couldn't find snow peas, they are some of my favorite veggies!!!
    How did your meal turn out? It looks yummy!!
    It was so fun to see this linked up at our party. I pinned!! Thanks much!! :)
    “hugs” Crystelle
    Crystelle Boutique

  6. I love how simple this recipe is... I've always been afraid of Korean recipes because they can be complicated. Please bring this by our Foodie Friday party today if you can. Thanks: http://www.simplelivingeating.com/

  7. I love the crunch wontons thats a must for me, this looks awesome! Thank you so much for sharing your special post with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  8. This looks like a delicious meal. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great weekend!!