1 ½ lb boneless pork shoulder (680 g), or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste (55 g), gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce (60 mL)
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve
Nutrition Info
Calories 466
Fat 30g
Carbs 18g
Fiber 1g
Sugar 12g
Protein 28g
How to Make It
1. Step
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.
2. Step
Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
3. Step
Cover and marinate in the refrigerator for at least 30 minutes.
4. Step
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.
5. Step
Sprinkle a bit of sesame seeds on top, then serve with rice!
