← Nouns Cooking · Korean

Ingredients

• 500 g pork shoulder or belly, sliced 5 mm thick
• 2 tbsp Doenjang (Korean soybean paste)
• 1 tbsp Soy sauce
• 2 tbsp mirin or rice wine
• 1 tbsp Sugar
• 1 tbsp honey or rice syrup
• ¼ Onion, grated
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Toasted sesame oil
• Black pepper
• 1 tbsp Vegetable oil
• 100 g garlic chives (or a mix with spring onion), cut into 5 cm lengths
• 1 tsp Gochugaru (Korean chilli flakes)
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 1 tsp Toasted sesame oil
• 1 head of lettuce, leaves separated, for wrapping

Method

1. Mix the marinade ingredients until smooth, add the pork and rub it into every slice. Cover and chill for at least 30 min, or up to a day.
2. Just before cooking, toss the chives with the gochugaru, vinegar, sugar and sesame oil and a pinch of salt.
3. Heat the oil in a large frying pan or griddle over medium heat. Lay the pork in a single layer and cook for 3–4 min a side, until cooked through and well caramelised; the doenjang darkens fast, so lower the heat if it starts to scorch.
4. Cut the pork into bite-size pieces with scissors and serve with the chive salad, lettuce and rice for wrapping.

Tips

• It is also excellent over charcoal or under a hot grill; turn it often.
• Doenjang is quite salty, so taste the marinade before adding extra soy sauce.

Sources

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

Korean Bapsang Aaron and Claire