Simply eating

Pork: Bulgogi pork with wilted cavolo nero

The greatest thing about living in Amsterdam is that you meet people of all nationalities and who lived all over the world. And which is the best language to speak? Food. I learnt how to work with bulgogi marinates from a dear friend of mine, who lived in many parts of the world and “stole” cooking knowledge from many nations. This recipe is my simple interpretation for something as spicy as a bulgogi sauce with the italian veggie, cavolo nero, my favourite cabbage.



  • 10-12 stalks of cavolo nero
  • 250 g pork neck or loin, depending how much you like fat with your meat
  • 8-10 Tbsp bulgogi marinate, you can buy it from Korean shops
  • 1 tsp garlic
  • olive oil, salt & pepper

Times: 5 mins for preparation, 10-15 for cooking

Preparation: Preheat your wok. Slice the meat in thin stripes and marinate in the sauce. I prefer not to let it stay too long cause I like the spicy more on the outer surface of the meat. Remove the middle of the cavolo nero (look on youtube the fast way of doing that), wash it and slice it in small pieces (1 cm squares approx).


I use a wok for this because it is less messy. Start by adding a bit of oil and the meat+marinade. Fry on most part, and continue to stir for 5 mins. If, at this point, it is not too wet, then add a bit of water. Cook for 5 more mins, depending how much you like the meat done. Place the meat into a bowl and continue to do the cabbage. don’t rinse the wok, because all those juice are flavour. Add a bit more oil + the garlic, cook for 10 seconds and add the cavolo nero. Add 3-4 table spoons of water. Let it wilt for about 5 minutes.

Enjoy this simple, Italy meets Korea recipe!


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