Jeyuk Bokkeum (Spicy Gochujang Pork) with Lettuce Wraps

Name: Jeyuk Bokkeum (Spicy Gochujang Pork) with Lettuce Wraps
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lb boneless pork shoulder, sliced ⅛ inch thin; 5 tbsp gochujang; 2 tbsp soy sauce; 3 garlic cloves, minced; 1 tbsp grated ginger; 1 onion, sliced; 4 green onions, in 2-inch pieces; 1 tbsp sesame seeds; 1 head butter lettuce, leaves separated; 1½ cups short-grain rice; 1 tbsp gochugaru; 2 tbsp mirin; 2 tbsp sugar; 1 tbsp sesame oil; ½ tsp black pepper; 2 tbsp oil

DinnerKorean35 minServes 4900 kcal37 g protein

Korea's go-to spicy pork stir-fry: thin slices of pork shoulder coated in a gingery gochujang marinade and seared over high heat until caramelized. Wrap it in lettuce with rice, or just pile it on the rice.

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Ingredients

1½ lb boneless pork shoulder, sliced ⅛ inch thin
5 tbsp gochujang
2 tbsp soy sauce
3 garlic cloves, minced
1 tbsp grated ginger
1 onion, sliced
4 green onions, in 2-inch pieces
1 tbsp sesame seeds
1 head butter lettuce, leaves separated
1½ cups short-grain rice

From your pantry: 1 tbsp gochugaru, 2 tbsp mirin, 2 tbsp sugar, 1 tbsp sesame oil, ½ tsp black pepper, 2 tbsp oil.

Instructions

Start the rice. Mix the gochujang, gochugaru, soy, mirin, 1½ tbsp sugar, garlic, ginger, sesame oil, sesame seeds and pepper into a paste.
Separate the pork slices and massage them with the paste until evenly coated. Let them marinate at least 15 minutes, or up to a day in the fridge.
Heat the oil in a large cast-iron skillet or wok over high. Sprinkle in the remaining ½ tbsp sugar and let it caramelize for a few seconds, then add the green onions and stir for 30 seconds.
Add half the pork and onion and stir-fry until the pork is cooked through and caramelized at the edges, 4 to 5 minutes. Repeat with the rest so the pan stays hot.
Serve with rice and lettuce leaves for wrapping.

Tip: Freeze the pork for 30 minutes before slicing so you can cut it thin. Many Korean and Asian markets also sell pre-sliced pork shoulder for bulgogi.