Korean Spicy Marinated Pork With Chilies and Kimchi (Jaeyook Kimchi Bokum) Recipe

Serves: 4 Save

Ingredients (18)

  • 1/3 cup gochujang (Korean chili paste; see note)
  • 1/4 cup chopped peeled Asian pear (see note)
  • 1 1/2 tablespoons minced garlic (about 6 medium cloves)
  • 1 tablespoon minced peeled ginger (about one 1-inch knob)
  • 1 tablespoon soy sauce
  • 1 tablespoon toastes sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon Asian rice wine
  • 2 teaspoons gochugaru (Korean dried chili pepper flakes; see note)
  • 2 pounds pork shoulder, cut into thin strips
  • 6 tablespoons vegetable or canola 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 crosswise into 1/4-inch pieces (see note)
  • 1 packed cup drained kimchi
  • Kosher salt
  • Sesame seeds, for garnish
  • Lettuce leaves and cooked medium-grain rice, for serving

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