Serves 6
120 min
Korean Spicy Marinated Pork with Chilies and Kimchi
Recipe GLPR0dabb90e1fec43
Tender strips of pork shoulder are marinated in a bold mixture of gochujang, Asian pear, garlic, ginger, and sesame oil, then stir-fried with caramelized onions, fresh green chilies, and tangy kimchi. The result is a fiery, umami-rich dish with sweet and savory notes, served with lettuce wraps and steamed rice.
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Ingredients
1/3 cup gochujang (Korean chili paste)
1/4 cup peeled and finely chopped Asian pear
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sugar
1 tablespoon Asian rice wine
2 teaspoons gochugaru (Korean dried chili flakes)
2 pounds pork shoulder, cut into thin strips
6 tablespoons vegetable oil, divided
1 medium yellow onion, thinly sliced
2 scallions, white and light green parts only, thinly sliced
1 fresh Korean green chili pepper, stemmed and cut into 1/4-inch pieces
1 packed cup drained kimchi
Kosher salt to taste
Sesame seeds for garnish
Lettuce leaves for serving
Cooked medium-grain rice for serving
Directions
In a bowl, combine gochujang, chopped Asian pear, minced garlic, minced ginger, soy sauce, toasted sesame oil, sugar, Asian rice wine, and gochugaru. Stir until well blended to create the marinade.
Add the pork shoulder strips to the marinade and toss until evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to penetrate the meat.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches, cook the marinated pork strips without crowding the pan, stirring occasionally, until the meat is cooked through to an internal temperature of 160°F and the edges develop a caramelized crust, about 5-7 minutes per batch. Transfer cooked pork to a plate.
Add the remaining 3 tablespoons of oil to the same skillet. Add the thinly sliced yellow onion and cook, stirring frequently, until softened and lightly caramelized, about 5-7 minutes.
Return all the cooked pork to the skillet with the onions. Add the drained kimchi and fresh green chili pepper pieces. Stir everything together and cook over medium-high heat for 2-3 minutes, until the ingredients are heated through and well combined.
Add the thinly sliced scallions (white and light green parts) to the skillet and fold gently to incorporate. Season with kosher salt to taste.
Transfer the pork and kimchi mixture to a serving platter. Sprinkle with sesame seeds for garnish.
Serve the spicy pork with lettuce leaves and cooked medium-grain rice on the side, allowing diners to wrap portions in lettuce leaves and enjoy with rice.
