Spicy Korean Bbq-Style Pork
Overview
- Yield: 4
- Total Time: 45 mins
Ingredients
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1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
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½ onion, sliced into thin strips
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3 stalks green onion, sliced into 2-inch (5 cm) pieces
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3 cloves garlic, minced
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1 teaspoon ginger, minced
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¼ cup korean red chili paste, gochujang
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1 teaspoon red pepper flakes
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¼ cup soy sauce
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3 tablespoons rice wine
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1 tablespoon sesame oil
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1 tablespoon sugar
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1 teaspoon black pepper
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1 tablespoon canola oil
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sesame seed, to garnish
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rice, to serve
Method
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!