Jaeyook Kimchi Bokum (Korean Spicy Marinated Pork with Chiles and Kimchi)
Back

Jaeyook Kimchi Bokum (Korean Spicy Marinated Pork with Chiles and Kimchi)

Source: seriouseats.com
Ingredients
1/3 cup gochujang (Korean chile paste; see notes) 1/4 cup chopped peeled Asian pear (see notes) 1 1/2 tablespoons minced garlic (about 6 medium cloves) 1 tablespoon minced peeled ginger (about 1 1-inch knob) 1 tablespoon soy sauce 1 tablespoon toasted sesame oil 1 tablespoon sugar 1 tablespoon Asian rice wine 2 teaspoons gochugaru (Korean dried chile pepper flakes; see notes) 2 pounds pork shoulder, cut into thin strips 6 tablespoons vegetable or canola oil, divided 1 medium yellow onion, thinly sliced 2 scallions, white and light green parts only, thinly sliced 1 fresh Korean green chile pepper, stemmed and cut crosswise into 1/4-inch pieces (see notes) 1 packed cup drained kimchi Kosher salt Sesame seeds, for garnish Lettuce leaves and cooked medium-grain rice, for serving
Directions
1
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.
2
In a large bowl, toss pork with marinade, cover with plastic, and refrigerate for at least 2 and up to 8 hours.
3
When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add onion, scallion, and green chile pepper, and cook, stirring and tossing occasionally, until softened and starting to brown around the edges, about 3 minutes. Transfer to a platter.
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.
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.