Jeyuk Bokkeum

Ingredients

• 700g pork shoulder or pork belly, sliced 5mm thick
• 3 tbsp gochujang
• 2 tbsp gochugaru
• 2 tbsp soy sauce
• 2 tbsp Korean cooking wine or mirin
• 1 tbsp Korean rice syrup or honey
• 1 tbsp sugar
• 6 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil
• 1 onion, sliced
• 1/2 carrot, thinly sliced
• 4 spring onions, cut into 4cm lengths
• 1 green chilli, sliced
• 1 tbsp toasted sesame seeds
• Perilla leaves and lettuce, to serve

Before you cook

• Slice the pork into thin bite-size pieces
• Mix the gochujang, gochugaru, soy sauce, cooking wine, rice syrup, sugar, garlic, ginger and sesame oil into a marinade
• Slice the onion, carrot, spring onions and chilli
• Toss the pork through the marinade and leave it for 20 minutes at room temperature

Steps

1. Heat the neutral oil in a large frying pan or wok over high heat until it shimmers.
2. Add half the marinated pork in a single layer and leave it untouched for 90 seconds so it sears.
3. Stir the pork and cook for another 3 minutes until it is cooked through and the sauce has darkened.
4. Move that batch to a bowl and cook the second half of the pork the same way.
5. Return all the pork to the pan and add the onion and carrot.
6. Stir-fry for 3 minutes until the onion softens at the edges but keeps some bite.
7. Taste and add a splash of water if the sauce has tightened too much, or keep cooking if it looks loose.
8. Add the spring onions and green chilli and toss for 30 seconds.
9. Scatter over the sesame seeds and take the pan off the heat.
10. Serve piled on a platter with rice, perilla leaves and lettuce for wrapping.