Korean Spicy Pork Bulgogi with Sesame Rice

Ingredients

• pork shoulder, thinly sliced600g
• gochujang (Korean red chili paste)3 tbsp
• soy sauce2 tbsp
• brown sugar1 tbsp
• mirin1 tbsp
• garlic, minced4 cloves
• ginger, grated1 tbsp
• toasted sesame oil2 tbsp
• onion, sliced1 large
• carrot, julienned1 medium
• short-grain rice2 cups
• scallions, chopped3 stalks
• toasted sesame seeds1 tbsp

Directions

1. 1

   In a large bowl, whisk together gochujang, soy sauce, brown sugar, mirin, garlic, ginger, and 1 tbsp sesame oil. Add the pork slices and massage the marinade into the meat. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).

2. 2

   While the pork marinates, rinse the rice under cold water until the water runs clear. Cook the rice according to package directions or in a rice cooker. Once done, fluff with a fork and keep warm.

3. 3

   Heat the remaining 1 tbsp sesame oil in a large skillet or wok over high heat. Add the sliced onion and carrot, and stir-fry for 2-3 minutes until slightly softened. Push the vegetables to the side of the pan.

4. 4

   Add the marinated pork to the hot skillet in a single layer. Let it sear undisturbed for 1 minute, then stir-fry for 5-7 minutes until the pork is cooked through and the edges are caramelized. Mix the vegetables back in.

5. 5

   To serve, divide the warm rice among bowls. Top generously with the spicy pork and vegetables. Garnish with chopped scallions and toasted sesame seeds. Serve immediately with extra gochujang on the side, if desired.