Ingredients:

  • 900g pork shoulder, very thinly sliced (1/8 inch thick)
  • 1 large onion, thinly sliced
  • 3 green onions, cut into 2-inch lengths
  • 60ml Gochujang (Korean red chili paste)
  • 30ml Gochugaru (Korean red chili flakes)
  • 45ml soy sauce
  • 45ml mirin or rice wine
  • 30ml brown sugar
  • 15ml honey
  • 30g fresh ginger, minced
  • 45g garlic, minced
  • 60ml grated Korean pear or apple sauce
  • 15ml toasted sesame oil
  • 2g black pepper

Instructions:

  1. In a large mixing bowl, whisk together the Gochujang, Gochugaru, soy sauce, mirin, brown sugar, honey, minced ginger, minced garlic, grated pear, sesame oil, and black pepper until well combined.
  2. Add the thinly sliced pork shoulder, sliced onions, and green onions to the bowl. Massage the marinade into the meat by hand to ensure every slice is coated. Let the mixture marinate for at least 30 minutes at room temperature.
  3. Heat a heavy-bottomed cast iron skillet or wok over medium-high heat with a teaspoon of neutral oil. Once shimmering, add the pork in a single layer, working in batches to avoid overcrowding.
  4. Sear undisturbed for 2 minutes to develop a charred crust. Toss frequently for an additional 3-5 minutes until the pork is cooked through and the sauce has thickened into a sticky glaze with caramelized edges.