Korean Spicy Marinated Pork With Chilies and Kimchi (Jaeyook Kimchi Bokum) Recipe
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Ingredients

  • 1/3 cup gochujang (Korean chili paste; see note above)
  • 11/4 cup chopped peeled Asian pear (see note above)
  • 11 1/2 tablespoons minced garlic (about 6 medium cloves)
  • 11 tablespoon minced peeled ginger (about one 1-inch knob)
  • 11 tablespoon soy sauce
  • 11 tablespoon toastes sesame oil
  • 11 tablespoon sugar
  • 11 tablespoon Asian rice wine
  • 12 teaspoons gochugaru (Korean dried chili pepper flakes; see note above)
  • 12 pounds pork shoulder, cut into thin strips
  • 16 tablespoons vegetable or canola oil, divided
  • 11 medium yellow onion, thinly sliced
  • 12 scallions, white and light green parts only, thinly sliced
  • 11 fresh Korean green chili pepper, stemmed and cut crosswise into 1/4-inch pieces (see note above)
  • 11 packed cup drained kimchi
  • 1 Kosher salt
  • 1 Sesame seeds, for garnish
  • 1 Lettuce leaves and cooked medium-grain rice, for serving1. 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.</p> 2. In a large bowl, toss pork with marinade, cover with plastic, and refrigerate for at least 2 and up to 8 hours.</p> 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.</p> 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.</p> 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.</p>

Instructions

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