Spicy Korean-Inspired Pork (Dwaejigogi-Bokkeum)

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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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.
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