Ingredient
- 1.5 lb pork shoulder sliced very thin (about 1/8-inch thick)
- 2 tbsp green onion diced
- 5 cloves garlic minced
- 1 tsp ginger minced
- 1/2 cup Korean red chili paste Korean red chili paste (Gochujang)
- 1 tsp red pepper flakes
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp black pepper
- 1 tbsp canola oil for cooking
- sesame seeds to garnish
Instructions
- Marinate Pork: In a large bowl, add pork, green onion, garlic, ginger, chili paste, red pepper flakes, soy sauce, rice vinegar, sesame oil, sugar, and pepper. Cover and chill for 30 minutes – 1 hour.
- Heat Oil: In a large skillet or wok, over medium-high heat, add oil. Heat until sizzling hot.
- Cook Pork in Batches: In batches, add pork (do not overcrowd the pan). Cook about 3-5 minutes or until slightly crispy. Remove from pan and set in a bowl to keep warm. Continue with remaining pork.
- Garnish and Serve: Top with sesame seeds. Serve with a side of rice and vegetables.