KOREAN JAEYUK BOKKEUM (SPICY PORK STIR FRY)

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KOREAN JAEYUK BOKKEUM (SPICY PORK STIR FRY) image

Categories     Pork

Yield 4 plates

Number Of Ingredients 14

Ingredients: Makes 6~8 servings
4 lbs pork shoulder (pork loin is fine)
1 yellow onion, cut into strips
4 scallion/green onion, cut into strips
2 tbsp gochugaru (Korean red pepper flakes)
3/4 cup (10 tbsp) gochujang (Korean red pepper paste)
2 tbsp brown sugar
4 tbsp soy sauce
3 tbsp sesame oil
6 garlic cloves, finely minced
1 tbsp cooking wine (or Mirin; optional)
1 Fuji apple (or pear), grated
1 tsp sesame seeds
1 tbsp corn syrup or honey (optional)

Steps:

  • Directions: 1. To get extra-thin slices, place pork shoulder in the freezer for 30~40 minutes. Slice as thin as possible into 2 to 3-inch pieces. 2. In a large mixing bowl (the pork will be added later), add the gochujang (red pepper paste), gochugaru (red pepper flakes), brown sugar, sesame oil, and sliced vegetables. In a food processor, bring together the soy sauce, garlic gloves, and apple slices and pulse until a runny consistency. Add to the mixing bowl and combine with ingredients. 3. Add the slices of pork and coat well. Cover and marinate in the refrigerator at least 1 hour; the longer, the better. 4. In a non-stick frying pan, cooked desired amount on medium-high heat for about 10 minutes or until pork pieces are slightly charred/burned. (1 tbsp olive oil is optional) 5. Garnish with roasted sesame seeds and serve hot with rice.

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