Spicy Korean Pork Stir-Fry with Gochujang and Onion

What you need

• 450 g (1 lb) pork shoulder, sliced about 3 mm thick
• 3 tbsp soy sauce
• 3 tbsp gochugaru, Korean chili flakes
• 3 tbsp gochujang
• 2 tbsp rice syrup, or honey
• 1 tbsp granulated sugar
• 1/2 tsp black pepper, freshly ground
• 5 cloves garlic, minced
• 1 medium onion, cut into thin half-moons
• 80 g (3 oz) carrot, cut into thin matchsticks
• 2 long green chilies, sliced on the diagonal
• 3 scallions, whites cut into 4 cm (1 1/2 in) lengths, greens sliced
• 150 ml (2/3 cup) water
• 1 tbsp neutral oil
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• steamed short-grain rice, for serving

Method

Restated from the original video

1. 1

   Slice the pork across the grain into pieces about 3 mm thick. Chilling it in the freezer for 30 min first makes slicing easier.

2. 2

   In a large bowl, stir together the soy sauce, gochugaru, gochujang, rice syrup, sugar, pepper and half of the garlic.

3. 3

   Add the pork and work the marinade into the meat with your hands. Cover and refrigerate for 30-60 min, or overnight.

4. 4

   Prepare the onion, carrot, chilies and scallions as listed.

5. 5

   Heat the neutral oil in a large wide pan or wok over high heat until it shimmers.

6. 6

   Add the pork with all of its marinade and the remaining garlic. Stir-fry for 3 min.

7. 7

   Pour in the water and boil hard for 3 min, until the pork is cooked through with no pink inside and the sauce has reduced a little.

8. 8

   Add the onion, carrot, chilies and scallion whites. Stir-fry until the vegetables are tender-crisp and the sauce turns glossy and clings to the pork, 2-3 min.

9. 9

   Off the heat, stir in the sesame oil and the scallion greens.

10. 10

    Scatter the sesame seeds over the top and serve hot with rice.

Imported from mattzip.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.