← Nouns Cooking · Korean

Ingredients

• 700 g pork shoulder (with a little belly if you like), very thinly sliced
• 1 Onion, sliced
• 3 Spring onion, cut into 5 cm lengths
• 1 Green chilli, sliced (optional)
• 4 tbsp Gochujang
• 1 tbsp Gochugaru (Korean chilli flakes), adjust to taste
• 2 tbsp Soy sauce
• 2 tbsp mirin or rice wine
• 1½ tbsp Sugar
• 1 tbsp Honey
• 5 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tbsp Toasted sesame oil
• ¼ tsp Black pepper
• 1 tbsp Vegetable oil
• 1 tsp Sesame seeds
• 1 lettuce leaves, for wrapping (optional)

Method

1. Mix the marinade ingredients into a thick paste. Add the pork and rub it in well, then cover and refrigerate for 30 min.
2. Heat the oil in a large frying pan or wok over medium-high heat. Add the pork in a single layer (in two batches if needed) and leave it to sear for 2 min.
3. Stir-fry for another 3–4 min, until the pork is cooked through with no pink left and the marinade is starting to caramelise. Turn the heat down a little if the sauce catches.
4. Add the onion, spring onion and chilli and stir-fry for 2 min, until the onion is just softened but still has some bite.
5. Sprinkle with sesame seeds and serve with rice, lettuce leaves for wrapping and kimchi on the side.

Tips

• Look for pre-sliced pork for bulgogi or hot pot at Asian grocers; it saves a lot of knife work.
• Gochujang sticks and burns easily, so keep the pan moving once the pork is in.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Maangchi My Korean Kitchen