Spicy Korean BBQ-style Pork

Do you like spice? This is the recipe for you. This spicy Korean BBQ-style pork is perfect for a side or even for a main.

Yields4 Servings
 1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
 ½ onion, sliced into thin strips
 3 stalks green onion, sliced into 2-inch (5 cm) pieces
 3 cloves garlic, minced
 1 teaspoon ginger, minced
 ¼ cup korean red chili paste, gochujang
 1 teaspoon red pepper flake
 ¼ cup soy sauce
 3 tablespoons rice wine
 1 tablespoon sesame oil
 1 tablespoon sugar
 1 teaspoon black pepper
 1 tablespoon canola oil
 sesame seed, to garnish
 rice, to serve
1

Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.

2

Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.

3

Cover and marinate in the refrigerator for at least 30 minutes.

4

Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.

5

Sprinkle a bit of sesame seeds on top, then serve with rice!

Related Link: https://tasty.co/recipe/spicy-korean-bbq-style-pork

Ingredients

 1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
 ½ onion, sliced into thin strips
 3 stalks green onion, sliced into 2-inch (5 cm) pieces
 3 cloves garlic, minced
 1 teaspoon ginger, minced
 ¼ cup korean red chili paste, gochujang
 1 teaspoon red pepper flake
 ¼ cup soy sauce
 3 tablespoons rice wine
 1 tablespoon sesame oil
 1 tablespoon sugar
 1 teaspoon black pepper
 1 tablespoon canola oil
 sesame seed, to garnish
 rice, to serve

Directions

1

Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.

2

Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.

3

Cover and marinate in the refrigerator for at least 30 minutes.

4

Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.

5

Sprinkle a bit of sesame seeds on top, then serve with rice!

Spicy Korean BBQ-style Pork