Korean-Style Spicy Pork

Makes
4 servings
Cook Time
30 minutes
Rating
4

In dwaeji bulgogi, or Korean spicy grilled pork, thinly sliced pork, often fatty pork belly, is marinated in a savory-sweet mixture of gochujang and soy sauce. We, however, opt for easier-to-find pork shoulder, cook it in a skillet on the stovetop and add the flavorings last. Like pork belly, shoulder is well marbled and flavorful. If the shoulder you purchase has an exterior layer of fat thicker than ½ inch, trim some off so the dish doesn’t wind up greasy. Serve this with steamed short-grain rice, with lettuce leaves for wrapping, if desired.

Ingredients

¼
cup gochujang
3
tablespoons soy sauce
1
tablespoon white sugar
3
tablespoons neutral oil
1
pound boneless pork shoulder, untrimmed (see note), cut into 2-inch strips and sliced ¼ to ⅛ inch thick against the grain
1
medium yellow onion, halved and thinly sliced
3
inch piece fresh ginger, peeled, quartered lengthwise and thinly sliced OR 4 cloves garlic, minced OR both
Optional garnish: Thinly sliced scallions OR toasted sesame oil OR toasted sesame seeds OR a combination

Mix the gochujang, soy sauce and sugar. In a 12-inch skillet, heat the oil until shimmering. Add the pork and cook, stirring occasionally, until no longer pink. Add the onion and ginger, then cook, stirring, until ginger is fragrant. Stir in the gochujang mixture. Cover and cook, stirring occasionally, until the pork is tender and the sauce clings to the meat, about 10 minutes.