Ingredients:

  • 1.5 lbs pork shoulder or pork belly, sliced paper-thin
  • 1 tbsp neutral oil
  • 3 tbsp Gochujang (Korean red chili paste)
  • 2 tbsp Gochugaru (Korean red chili flakes)
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin or rice wine
  • 2 tbsp honey or brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 2 tbsp grated Korean pear or Fuji apple
  • 1/4 tsp black pepper
  • 1 medium white onion, thinly sliced
  • 3 green onions, cut into 2-inch pieces
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a large mixing bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, honey, sesame oil, ginger, garlic, grated pear, and black pepper until the marinade is smooth.
  2. Add the thinly sliced pork and sliced white onions to the bowl. Massage the marinade into the meat thoroughly. Let rest for at least 20 minutes at room temperature.
  3. Heat neutral oil in a cast iron skillet over medium-high heat. Add the meat in a single layer, working in batches to prevent overcrowding.
  4. Sear for 2-3 minutes without stirring to develop a caramelized crust. Flip the meat, add green onions, and toss for another 2-3 minutes until the sauce thickens into a glossy glaze.
  5. Garnish with toasted sesame seeds and optional fresh chilies before serving.