Jeyuk Bokkeum제육볶음

Video

Ingredients

• 800 g (1.75 lb) thinly sliced pork belly or shoulder, cut into bite-size pieces
• 4 tbsp gochujang
• 2½ tbsp soy sauce
• 1½ tbsp sugar
• 1 tbsp minced ginger, 1 tbsp minced garlic
• 2 tbsp rice wine
• 1 tsp gochugaru
• ¼ apple and ¼ onion, grated (for the marinade)
• Black pepper
• 1 onion, thinly sliced
• 1 carrot, thinly sliced
• 2 cups cabbage, thinly sliced
• A handful of perilla leaves, sliced, optional
• Cooking oil

Steps

1. 1Combine the gochujang, soy sauce, sugar, ginger, garlic, rice wine, gochugaru, grated apple, grated onion and pepper into a marinade.
2. 2Toss the pork in the marinade and refrigerate for at least 30 minutes, ideally longer.
3. 3Heat oil in a large pan or wok over high heat, then add the marinated pork along with the sliced onion, carrot and cabbage.
4. 4Stir-fry, reducing the heat to medium partway through, until the pork is cooked through and the vegetables are tender.
5. 5Stir in the perilla leaves at the end and serve hot with steamed rice.