Korean Spicy Marinated Pork With Chilies and Kimchi

By tulawdog

Ingredients

• 1/3 cup gochujang (Korean chili paste; see note above)
• 1/4 cup chopped peeled Asian pear (see note above)
• 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 above)
• 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 above)
• 1 packed cup drained kimchi
• Kosher salt
• Sesame seeds, for garnish
• Lettuce leaves and cooked medium-grain rice, for serving
• Directions

Preparation

Step 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 4 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.