Spicy Korean Marinated Pork (Jaeyook Kimchi Bokum)
2 pounds pork shoulder, cut into thin strips
6 tbsps. vegetable or canola oil, divided
1 medium yellow onion, thinly sliced
2 scallions, thinly sliced
1 fresh Korean green chili pepper, stemmed and cut
1 cup Classic Kimchi, drained
Salt and pepper
Sesame seeds, for garnish
Lettuce leaves, for serving
4 cups white rice, for serving
- 1/3 cup gochujang (Korean chili paste)
- 1 1/2 tbsp. garlic, minced
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 2-3 tbsps. sugar
- 1 tbsp. Asian rice wine
- 2 tsps. gochugaru (Korean dried chili pepper flakes)
In a food processor, combine gochujang, 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. You can cover with plastic, and refrigerate for at least 2 hours to marinate or evenly coat to cook immediately.
When ready to cook, heat 1 tablespoon oil in a skillet over high heat. Add onion, scallion, and green chili pepper, and cook, stirring and tossing occasionally, until softened and starting to brown at the edges. Transfer to a plate.
Heat 1 more tablespoon oil in the pan. Add Classic Kimchi and cook, stirring occasionally. Transfer to the plate with the stir-fry mixture.
Working in batches, heat remaining oil in pan. Add pork and stir-fry until cooked. Return all ingredients to the pan and stir until heated through.
Season with salt, transfer to a serving platter, and sprinkle with sesame seeds. Serve with lettuce leaves, rice, and additional Classic Kimchi.
Stir-frying in batches ensures that the ingredients will brown and not just stew in the wok or skillet. Korean ingredients like gochujang and gochugaru are available at Korean and Asian markets. If you can't find these ingredients add an additional tablespoon of Classic Kimchi for flavor.
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