Spicy Korean BBQ-Style Pork
1.5 lbs boneless pork, sliced thin (shoulder or belly is best, easier to slice while frozen)
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2 inch pieces (keep the green part for finishing)
3 cloves garlic, minced
1 tsp ginger, minced
¼ cup gochujang (Korean red chili paste)
¼ cup soy sauce
3 tbsp rice wine
1 tbsp sesame oil
1 tbsp sugar
1 tsp black pepper
1 tsp red pepper flakes (optional for more heat)
1 tbsp high heat oil
Sesame seeds for garnish
Add all of the ingredients, except for the high heat oil, into a large bowl and mix until the pork and vegetables are thoroughly coated in the marinade. Marinade in the fridge for at least 30 minutes, but overnight is best if you have the time.
Heat the 1 tbsp of oil in a medium sized pan over high heat. Add the pork and vegetables in batches, being sure not to overcrowd the pan. Fry the pork until slightly crispy on the edges, and vegetables until they are slightly charred. At the end, toss everything together in the pan with the remaining marinade if you would like a saucier finish.
Sprinkle a bit of sesame seeds on top. Serve hot with white rice and a fried egg, along with other steamed vegetables if you’d like.
This American take on Korean BBQ pork utilizes many ingredients that are readily available at local stores to produce a Korean-esque entree. The only ingredient that may be difficult to source is the gochujang red chili paste, but you can find this at most import stores and online as well. It lasts for a while in the fridge, and can be used to add depth to anything else you make, so I recommend picking some up. Without the gochujang, make something like beef and broccoli. This entree has a very concentrated flavor, so it is best served with rice or another starch, as well as some steamed vegetables of choice.