Spicy Pork Bulgogi with Kimchi and Rice

Ingredients

• pork shoulder, thinly sliced500g
• gochujang (Korean chili paste)2 tbsp
• soy sauce2 tbsp
• mirin1 tbsp
• honey1 tbsp
• garlic, minced4 cloves
• ginger, grated1 tsp
• sesame oil1 tbsp
• onion, sliced1 medium
• kimchi, chopped150g
• vegetable oil1 tbsp
• toasted sesame seeds1 tsp
• green onions, sliced2 stalks
• cooked short-grain rice4 cups

Directions

1. 1

   In a large bowl, whisk together gochujang, soy sauce, mirin, honey, garlic, ginger, and sesame oil. Add the pork slices and massage the marinade into the meat. Let sit at room temperature for 15 minutes.

2. 2

   While the pork marinates, prepare the rice and slice the onion, kimchi, and green onions.

3. 3

   Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add the onion and cook for 1 minute until slightly softened.

4. 4

   Add the marinated pork, spreading it in a single layer. Cook without stirring for 2 minutes to get a nice sear, then stir-fry for 3–4 minutes until the pork is cooked through and caramelized.

5. 5

   Add the kimchi and stir-fry for another minute until heated through and fragrant.

6. 6

   Serve immediately over hot rice, garnished with sesame seeds and green onions.