© Tara Fisher
Korean Garlic and Chile Pork
- TOTAL TIME:
- SERVINGS: 4 to 6
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
- 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.