Jeyuk Bokkeum

🔥 Prep

• Slice the 400 g pork shoulder into thin bite-sized strips.
• Measure out 2 tbsp gochujang into a small bowl.
• Thinly slice the 0.5 onion.
• Julienne the 0.5 carrot into matchstick pieces.
• Mince 1 tbsp garlic (about 3 cloves).
• Have 1 tsp sesame oil ready.

🔥 Cook

• 1. Heat a large skillet or wok over medium-high heat and add 1 tsp sesame oil.
• 2. Add the sliced pork shoulder and stir-fry for 4–5 minutes until the meat is browned and slightly crisp.
• 3. Push the pork to the side of the pan, add the minced garlic and sliced onion, and sauté for 1 minute until fragrant.
• 4. Add the julienned carrot and continue to stir-fry for 2 minutes.
• 5. Stir in the 2 tbsp gochujang, mixing thoroughly to coat the pork and vegetables; cook for 1 minute to develop flavor.
• 6. Reduce heat to medium and let the mixture simmer for 2–3 minutes, allowing the sauce to thicken slightly.
• 7. Taste and adjust seasoning if needed; optionally drizzle a little extra sesame oil.
• 8. Remove from heat and transfer to a serving dish.

🔥 Serve

• Serve hot over a bowl of steamed white rice or brown rice.
• Garnish with toasted sesame seeds and finely sliced green onions if desired.
• Accompany with kimchi and lettuce wraps (ssam) for a traditional Korean meal.