Spicy Korean Pork (Jeyuk Bokkeum)

Ingredients

• 1.5 lb 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

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 1.5 lb 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 12-inch skillet or a 14-inch wok) over medium-high heat, which is approximately 375-400°F (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 145°F (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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