Ingredients: Makes 4 servings
- 3 lbs pork shoulder (pork loin is fine), thinly sliced
- 1 yellow onion, cut into strips
- 4 scallion/green onion, cut into strips
- 2 tbsp gochugaru (Korean red pepper flakes)
- 3 tbsp gochujang (Korean red pepper paste)
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 6 garlic cloves, finely minced
- 1 tbsp cooking wine (or Mirin; optional)
- 1/2 Fuji apple (or pear), grated
- 1 tsp sesame seeds
1. To get extra-thin slices, place pork shoulder in the freezer for 30~40 minutes. Slice as thin as possible into 2 to 3-inch pieces.
2. In a large mixing bowl (the pork will be added later), add the gochujang (red pepper paste), gochugaru (red pepper flakes), brown sugar, sesame oil, and sliced vegetables. In a food processor, bring together the soy sauce, garlic gloves, and apple slices and pulse until a runny consistency. Add to the mixing bowl and combine with ingredients.
3. Add the slices of pork and coat well. Cover and marinate in the refrigerator at least 1 hour; the longer, the better.
4. In a non-stick frying pan, cooked desired amount on medium-high heat for about 10 minutes or until pork pieces are slightly charred/burned. (1 tbsp olive oil is optional)
5. Garnish with roasted sesame seeds and serve hot with rice.