Spicy Pork Bulgogi (Jeyuk Bokkeum)

• servings: 8 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

2 lb (900 g) pork shoulder (or pork butt, very thinly sliced)

2 tbsp (30 ml) canola oil

2 tsp (8 g) sugar

1 Asian leek (or 4 green onion, chopped)

1/2 large onion (sliced)

6 tbsp (90 g) Korean chili paste (gochujang)

1-2 tbsp (6–12 g) Korean chili flakes (gochugaru)

2 tbsp (30 ml) soy sauce

2 tbsp (30 ml) sweet rice wine (mirim)

2 tbsp (24 g sugar

3 cloves garlic (finely minced)

1 1/2 tsp (7 g) ginger paste

1 tbsp (15 ml) sesame oil

1 tbsp (9 g) toasted sesame seeds

1/2 tsp (2 g) black pepper

Directions

To make the seasoning paste for pork, combine chili paste, chili flakes, soy sauce, rice wine, sugar, garlic, ginger puree, sesame oil, sesame seeds, and black pepper in a small mixing bowl; mix well.

In a large mixing bowl, separate each slice of pork and put them in a bowl. Add the seasoning paste and mix well (Wearing a disposable food glove is helpful). You can make this step ahead of time and let it marinate in the refrigerator up to 24 hrs. Or you can go straight to stir-fry without marinating at all.

Heat 2 tablespoon of oil in a deep skillet or wok over high heat. Add 2 teaspoon of sugar and swirl the pan around. Let the sugar turn brown and caramelized.

Quickly add the chopped Asian leek (or green onion) and stir-fry for 30 seconds to infuse the oil. Add pork and onion. Stir-fry pork and onion until they are fully cooked and tender, about 3-4 minutes. Serve immediately with rice and lettuce (if desired).

Nutrition

• Calories: 202 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 46 mg
• Sodium: 357 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 15 g