Spicy Korean-Inspired Pork (Dwaejigogi-Bokkeum)

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

2 pounds thinly sliced pork shoulder

1/2 medium yellow onion, sliced

 

Marinade:

6 tablespoons gochujang

3 tablespoons JUSTIN’S® Honey or Maple Almond Butter

1 1/2  tablespoons gochugaru

3 tablespoons soy sauce

3 tablespoons mirin

3 tablespoons honey

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon grated ginger

3 scallions, sliced

DIRECTIONS

  1. Mix all marinade ingredients together in a large bowl. Add the sliced pork and toss to coat. Stir in the onion and scallions. Let marinate for about 30 minutes.
  2. Working in two batches, grill or pan fry the pork in a large, oiled skillet over medium-high heat until cooked through and slightly caramelized.
  3. Transfer to a serving dish and garnish with additional scallions, as desired.
  4. Serve warm with rice, kimchi, pickled veggies, and lettuce wraps.
INGREDIENTS

2 pounds thinly sliced pork shoulder

1/2 medium yellow onion, sliced

 

Marinade:

6 tablespoons gochujang

3 tablespoons JUSTIN’S® Honey or Maple Almond Butter

1 1/2  tablespoons gochugaru

3 tablespoons soy sauce

3 tablespoons mirin

3 tablespoons honey

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon grated ginger

3 scallions, sliced

DIRECTIONS
  1. Mix all marinade ingredients together in a large bowl. Add the sliced pork and toss to coat. Stir in the onion and scallions. Let marinate for about 30 minutes.
  2. Working in two batches, grill or pan fry the pork in a large, oiled skillet over medium-high heat until cooked through and slightly caramelized.
  3. Transfer to a serving dish and garnish with additional scallions, as desired.
  4. Serve warm with rice, kimchi, pickled veggies, and lettuce wraps.
Great Summer Recipes
Sweet & Salty Almond Butter Coconut Delights scattered in a white background with Justin's peanut butter jar

Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!

 

Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

Summer Soba Salad on blue plate with a gold and white fork set on a marble countertop

Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.

Chocolate Covered Strawberry and Almond Butter Parfait with gold spoons and chocolate fudge chunks in a white tabletop

Hey guys, I wrote a morning poem for you:

A great way to start your day
is with a parfait
made by yours true-lay!

Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.