Spicy Korean Pork (Jeyuk Bokkeum)

Ingredients

• about 680 g Pork Shoulder or Belly, thinly sliced
• 2 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Gochugaru (Korean Chili Flakes)
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 4 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tbsp Brown Sugar
• 1 tbsp Sesame Oil
• 1 medium Onion, sliced
• 1/2 cup Green Onions, chopped
• 2 cups Cabbage, shredded

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of Gochujang (Korean Chili Paste), 1 tablespoon of Gochugaru (Korean Chili Flakes), 2 tablespoons of Soy Sauce (Tamari for Gluten-Free), 4 cloves of minced Garlic, 1 teaspoon of minced Ginger, 1 tablespoon of Brown Sugar, and 1 tablespoon of Sesame Oil. Stir until all ingredients are well mixed to form the marinade.
2. 2Add the about 680 g of thinly sliced Pork Shoulder or Belly to the marinade in the bowl. Use a spoon or your hands to mix thoroughly, ensuring all the pork pieces are evenly coated. Cover the bowl and let the pork marinate in the refrigerator for a minimum of 30 minutes, allowing the flavors to fully develop.
3. 3Heat a large pan or wok (e.g., a 30.48 cm skillet or a 35.56 cm wok) over medium-high heat, which is approximately 190.6-204.4°C (190-205°C). Add the marinated pork to the hot pan, spreading it out into a single layer. Stir-fry for 5-7 minutes, breaking up any clumps with a spatula, until the pork is browned and cooked through, reaching an internal temperature of 63°C.
4. 4Once the pork is cooked, add the 1 medium sliced Onion and 2 cups of shredded Cabbage to the pan with the pork. Continue to stir-fry for another 5-8 minutes, stirring frequently, until the onion softens and becomes translucent, and the cabbage wilts and is tender-crisp.
5. 5Remove the pan from the heat. Sprinkle the 1/2 cup of chopped Green Onions over the cooked pork and vegetables. Serve your Spicy Korean Pork immediately with plain white rice.

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