제육볶음Jeyuk-bokkeum

• 500 gpork shoulder or belly, thinly sliced 돼지고기 앞다리살
• 2 tbspgochujang 고추장
• 2 tbspgochugaru 고춧가루
• 2 tbspsoy sauce 간장
• 1½ tbspsugar 설탕
• 1 tbspminced garlic 다진 마늘
• 1 tspgrated ginger 생강
• 1 tbspsesame oil 참기름
• 1onion, sliced 양파
• 1spring onion and 1 green chilli, sliced 대파·고추

Method

1. Mix the gochujang, gochugaru, soy sauce, sugar, garlic, ginger and sesame oil.
2. Coat the pork with the sauce and rest 15 minutes.
3. Stir-fry the pork in a hot pan for 5 to 6 minutes until cooked through and slightly charred.
4. Add the onion and cook 2 minutes, then the spring onion and chilli for 30 seconds.
5. Serve with rice, lettuce and a little ssamjang.

Cook's note

For halal cooking, the same sauce is excellent on thin-sliced chicken thigh.