1 ½ pounds (680 grams) of boneless pork shoulder or pork belly, refrigerated or frozen for convenience in slicing\
½ of an onion, cut into thin strips
Green onions (3 stalks) cut into 2-inch (5 cm) chunks
Three minced garlic cloves
1 minced teaspoon of ginger
A quarter cup of gochujang, a Korean red chili paste
1/4 cup soy sauce 1 teaspoon red pepper flakes (60 mL)
Rice wine, 3 tbsp
The equivalent of one tablespoon of sesame oil
Suggested Measurement: 1 Tablespoon Sugar
Sprinkling of peppercorns, about one teaspoon’s worth
1.5 grams of canola oil
The sprinkling of sesame seeds over rice as a finishing touch before serving
Preparation
Very thinly slice the pork and place in a big dish. The pork has to be very cold or perhaps partly frozen for this to work.
Stir until the pork and veggies are well covered in the marinade, then add everything else except the canola oil and stir again.
For best results, marinate in the fridge for at least 30 minutes, covered.
For slightly crispy edges, add the pork to the hot oil and stir-fry for 3 to 4 minutes, being careful to not crowd the pan. A longer cooking time of around 6-7 minutes is required if pork belly is being used.
Put some sesame seeds on top and serve it over rice!
