Jeyuk Bokkeum (제육볶음) — Spicy Korean Stir-Fried Pork

• 700 gpork shoulder (thinly sliced across the grain, 3 mm thick)
• 1yellow onion (about 180 g, thinly sliced)
• 4scallions (cut into 5 cm lengths)
• 120 ggreen cabbage (cut into bite-size squares)
• 1Korean green chile (thinly sliced)
• 80 ggochujang
• 2 tbspgochugaru (Korean red pepper flakes)
• 45 mlsoy sauce
• 30 mlrice wine (Korean mirim or Japanese mirin)
• 120 gAsian pear (peeled and finely grated)
• 6 clovegarlic (finely grated)
• 1 inchfresh ginger (peeled and finely grated)
• 1 tbspgranulated sugar
• 1.5 tbsptoasted sesame oil
• 0.5 tspground black pepper
• 1 tbspneutral cooking oil
• 1 tbsptoasted sesame seeds

Instructions

1. 1

   If the pork is not already sliced for Korean barbecue, place it in the freezer for 20 minutes to firm it slightly. Slice the pork shoulder across the grain into 3 mm pieces so it cooks quickly and stays tender.

2. 2

   In a large bowl, combine the gochujang, gochugaru, soy sauce, rice wine, grated Asian pear, garlic, ginger, sugar, sesame oil, and black pepper. Stir until the sauce is smooth, glossy, and evenly seasoned with no dry pockets of pepper flakes.

3. 3

   Add the sliced pork, onion, scallions, cabbage, and green chile to the marinade. Mix thoroughly with a spoon or gloved hand until every slice of pork is coated, then cover and refrigerate for 30 minutes or up to 8 hours.

4. 4

   Heat a large cast-iron skillet or wok over medium-high heat for 2 minutes, then add the neutral oil. Add half of the marinated pork mixture in a single loose layer so the meat sears instead of steams.

5. 5

   Stir-fry the first batch for 5 to 6 minutes, scraping the pan as the gochujang marinade caramelizes at the edges. Transfer it to a warm plate, then cook the second batch for another 5 to 6 minutes until the pork is fully cooked and the vegetables are tender-crisp.

6. 6

   Return all the pork to the pan and toss for 1 minute to combine the juices and glaze the meat. The sauce should cling to the pork, the onions should be soft, and the edges should look lightly charred rather than wet.

7. 7

   Sprinkle with toasted sesame seeds and serve immediately while sizzling hot. Jeyuk bokkeum is best with steamed short-grain rice, kimchi, lettuce leaves for wrapping, and a few simple banchan.