Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)

Ingredients

For 4 portions

• 🥓 600g pork strips (raw)
• 🌶️ 3 Tbsp gochujang
• 🌿 1 Tbsp chilli flakes
• 🥣 2 Tbsp soy sauce
• 🍶 2 Tbsp mirin
• 🍚 1 Tbsp sugar
• 🧄 4 cloves garlic
• 🪴 10g ginger
• 🏺 1 Tbsp sesame oil
• 🧅 1 medium onions
• 🥕 1 small carrots
• 🥬 150g green cabbage
• 🧅 3 medium spring onions
• 🏺 1 Tbsp sunflower oil
• 🌰 1 Tbsp sesame seeds
• 🍚 320g white rice (dry)

Method

1. Slice the pork thinly if it isn't already. Shoulder or belly gives the best result. In a large bowl, mix the gochujang, chilli flakes (gochugaru if you have it), soy sauce, mirin, sugar, crushed garlic, grated ginger and sesame oil.
2. Add the pork, mix well with your hands and leave for at least 20 minutes while you prepare the rest.
3. Rinse the rice and cook it. Slice the onion, cut the carrot into thin sticks, chop the cabbage and cut the spring onions into 4 cm lengths.
4. Heat the sunflower oil in a large wok or frying pan over a high heat. Add the pork and all its marinade, spread it out, and cook for 5–6 minutes, turning, until browned and starting to caramelise.
5. Add the onion, carrot and cabbage, and stir-fry for 3–4 minutes until just tender. Add a splash of water if it starts to catch.
6. Stir in the spring onions for the last 30 seconds. Scatter with sesame seeds and serve with the hot rice.