Korean Spicy Marinated Pork With Chilies and Kimchi Recipe
-
Category
Main Dish
-
Cusine
Asian
What do you need?
How to make?
Ingredients
1/3 cup gochujang
1/4 cup chopped peeled Asian pear
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled ginger
1 tablespoon soy sauce
1 tablespoon toastes sesame oil
1 tablespoon sugar
1 tablespoon Asian rice wine
2 teaspoons gochugaru
2 pounds pork shoulder, cut into thin strips
6 tablespoons vegetable or canola oil, divided
1 medium yellow onion, thinly sliced
2 scallions, white and light green parts only, thinly sliced
1 fresh Korean green chili pepper, stemmed and cut crosswise into 1/4-inch pieces
1 packed cup drained kimchi
Kosher salt
Sesame seeds, for garnish
Lettuce leaves and cooked medium-grain rice, for serving
Directions
In a food processor, combine gochujang, Asian pear, garlic, ginger, soy sauce, sesame oil, sugar, rice wine, and gochugaru and process until a smooth marinade forms. In a large bowl, toss pork with marinade, cover with plastic, and refrigerate for at least 2 and up to 8 hours. When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add onion, scallion, and green chili pepper, and cook, stirring and tossing occasionally, until softened and starting to brown around the edges, about 3 minutes. Transfer to a platter. Heat 1 more tablespoon oil in the wok until smoking. Add kimchi and cook, stirring and tossing occasionally, until heated through and excess liquid has evaporated, about 2 minutes. Transfer to the platter with the onions. Working in 4 batches, heat remaining oil in wok until smoking. Add pork and stir-fry until just cooked-through and starting to brown in spots, then transfer to platter. Return all ingredients to wok and cook, tossing and stirring, until heated through. Season with salt, transfer to a serving platter, and sprinkle with sesame seeds. Serve right away with lettuce leaves and rice.