Pork sautéed in this sweet-and-spicy marinade from chef Hooni Kim of NYC’s Danji and Hanjan is delicious in lettuce wraps or soft steamed Asian buns.
1/4 cup gochujang
3 tablespoons sugar
3 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon dry sake
1 tablespoon mirin
2 tablespoons toasted sesame oil
2 tablespoons gochugaru
1/2 small onion, thinly sliced
2 pounds pork shoulder or pork belly, cut into 4-by- 1/8-inch strips
Canola oil, for frying
Thinly sliced scallions, for garnish
Lettuce leaves and steamed short-grain rice, for serving
How to Make It
In a large bowl, combine all of the ingredients except the pork, canola oil, scallions, lettuce and rice. Add the pork and turn to coat. Cover with plastic wrap and refrigerate overnight.
In a large nonstick skillet, heat 1 tablespoon of canola oil. Add the strips of pork in batches, taking care not to crowd the pan, and stir-fry over moderately high heat until cooked through and browned in spots, about 2 minutes per batch. Add more oil to the skillet as necessary.
Transfer the pork to a platter and garnish with scallions. Serve with lettuce leaves and steamed rice.
Slightly off-dry German Riesling.
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