Several months ago I had a really amazing Korean meal in a Federal Way restaurant. It was a spicy pork dish that featured stir fried pork so tender it almost melted in the mouth. The pork was served on top of a bed of Zucchini "noodles", torn red top lettuce strips, mung bean sprouts, and daeng myon noodles, and topped with strips of fried egg white and egg yolk.
My next visit to this restaurant, the dish was no longer on the menu, so I am trying to recreate it at home.
I'm guessing that the mung bean sprouts and zucchini strips were steamed instead of par boiled.
The stir fry sauce was a fantastic blend of sweet and spice. I've been able to come close with gochugaru, honey, Asian pear, garlic, ginger, and soy sauce, but I am missing something. I have tried it with varying amounts of these ingredients, as well as using white and brown sugars for the sweetener but it is always just a little off.
I suspect that the problem I am having is in the sweetener.
Any one have any ideas?