Spicy Pork Bulgogi

• servings: Yield Serves 4
• total time: Time 40 minutes, plus 3

Ingredients

Ingredients

Marinade

2 tablespoons gochujang

2 tablespoons minced garlic

1½ tablespoons fish sauce

1½ tablespoons toasted sesame oil

1½ tablespoons maesil cheong

1½ tablespoons gochugaru

1½ tablespoons sugar

1 tablespoon distilled white vinegar

1 tablespoon lemon juice

2 teaspoons grated fresh ginger

1/2 teaspoons soy sauce

½ teaspoon pepper

Pork

1 pound thinly sliced pork cushion or skinless pork belly

1 tablespoon vegetable oil

1 carrot, peeled and cut into 3- inch matchsticks

½ yellow onion, sliced ¼ inch thick

3 scallions, cut into 1½-inch lengths, white parts halved lengthwise

1 ounce perilla leaves, sliced

½ inch thick

1 teaspoon sesame seeds, toasted

Directions

Instructions

1. FOR THE MARINADE: Whisk all ingredients together in large bowl.

For The Pork

2. Separate slices of pork and pat dry with paper towels. Cut pork into rough 3- by 1½-inch pieces. Add pork to marinade and toss until evenly coated. Cover and refrigerate for at least 3 hours or up to 24 hours.

3. Heat oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over high heat until shimmering. Add pork and cook, tossing constantly, until any exuded juices have thickened and cling to meat, 3 to 5 minutes.

4. Reduce heat to medium-high, add carrot, and toss to combine. Add onion and cook, tossing constantly, until vegetables begin to soften, about 30 seconds. Add scallions and toss to combine. Turn off heat, add perilla leaves, and toss to combine. Transfer to serving platter and sprinkle with sesame seeds. Serve.

Notes

Before You Begin * Presliced pork cushion and pork belly, maesil cheong (plum extract syrup), and perilla leaves are commonly sold in Korean markets. For tender bulgogi, select pork cushion or pork belly that has a decent amount of fat and is sliced % inch thick. For the ultimate tenderized bulgogi, marinate for the full 24 hours. Look for perilla leaves that are 3 to 4 inches across; larger ones may be unpleasantly chewy. Enjoy the bulgogi in lettuce wraps with rice.