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

Ingredients

• Gochujang, Korean Chili Sauce

  Chung Jung One

  3 tsp or 18g

• Pears

  Asian, raw

  1 fruit 2-1/4" high x 2-1/2" dia or 122g

• Garlic

  2 cloves raw - Whole Foods Market

  6 cloves, raw or 18g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Crushed red pepper flakes

  6 tsp or 2g

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  2 lb or 907g

• Canola oil

  6 tbsp or 84g

• Onions

  Raw

  1 medium or 110g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Cabbage, kimchi

  1 cup or 150g

• Salt

  Table

  1 dash or 0.4g

• Sesame seeds

  Seeds, whole, dried

  1 ⅓ tsp or 4g

Directions

1. In a food processor, combine gochujang, Asian pear, garlic, ginger, soy sauce, sesame oil, sugar, rice wine, and gochugaru and process until a smooth marinade forms.
2. In a large bowl, toss pork with marinade, cover with plastic, and refrigerate for at least 2 and up to 8 hours
3. When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add onion, scallion, and green chili pepper, and cook, stirring and tossing occasionally, until softened and starting to brown around the edges, about 3 minutes. Transfer to a platter.
4. Heat 1 more tablespoon oil in the wok until smoking. Add kimchi and cook, stirring and tossing occasionally, until heated through and excess liquid has evaporated, about 2 minutes. Transfer to the platter with the onions.
5. Working in .5 lb batches, heat remaining oil in wok until smoking. Add pork and stir-fry until just cooked-through and starting to brown in spots, then transfer to platter. Return all ingredients to wok and cook, tossing and stirring, until heated through. Season with salt, transfer to a serving platter, and sprinkle with sesame seeds. Serve right away with lettuce leaves and rice.

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