- Main
- Pork
- Korean
- Make-ahead
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the pork
- 1 1/2 lb
boneless pork shoulder, sliced 1/4 inch thick
For the marinade
- 3 tbsp
gochujang (Korean chili paste)
- 1 tbsp
gochugaru (Korean chili flakes)
- 2 tbsp
soy sauce
- 2 tbsp
mirin
- 1 tbsp
sugar
- 1 tbsp
toasted sesame oil
- 5 cloves
garlic, minced
- 1 tbsp
fresh ginger, grated
- 1 tsp
freshly ground black pepper
For the stir-fry
- 1 tbsp
neutral oil, such as canola
- 1
yellow onion, cut into 1/2-inch wedges
- 4
scallions, cut into 2-inch lengths
- 1 tsp
toasted sesame seeds
To serve
- 4 cups
cooked short-grain white rice, hot
- 1 head
red leaf or butter lettuce, leaves separated, washed and dried
- Dairy-free
Contains soy (gochujang (Korean chili paste), soy sauce), wheat (soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: red leaf or butter lettuce.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
If the pork is in a large piece, freeze it for 20 minutes to firm it up, then slice it across the grain about 1/4 inch thick. Cut any long slices into bite-size strips.
10 min
- 1 1/2 lb boneless pork shoulder
- Step 2
In a large bowl, stir together the gochujang, gochugaru, soy sauce, mirin, sugar, sesame oil, garlic, ginger and black pepper until smooth.
5 min
- 3 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 5 cloves garlic
- 1 tbsp fresh ginger
- 1 tsp freshly ground black pepper
- Step 3
Add the pork to the bowl and mix with your hands or tongs until every piece is coated. Let it sit at room temperature for 30 minutes, or cover and refrigerate up to 24 hours. Start your rice now so it is ready at the same time.
30 min, hands-off
- 1 1/2 lb boneless pork shoulder
- 4 cups cooked short-grain white rice
- Step 4
Heat the neutral oil in a large heavy skillet or wok over high heat until it shimmers. Add half the pork in a single layer and let it sit without stirring for 2 minutes, until the underside is browned and a little charred, then stir and cook 2 minutes more. Transfer to a plate and repeat with the remaining pork. Working in two batches keeps it searing instead of steaming.
10 min
- 1 1/2 lb boneless pork shoulder
- 1 tbsp neutral oil, such as canola
- Step 5
Return all the pork and any juices to the pan, add the onion wedges, and cook over high heat, stirring, for 3 to 4 minutes, until the onion softens at the edges and the sauce clings to the meat and looks glossy and sticky.
4 min
- 1 yellow onion
- Step 6
Stir in the scallions and cook 1 minute, just until wilted. Taste a piece and add a splash of soy sauce if it needs salt. Scatter the sesame seeds over the top.
1 min
- 4 scallions
- 1 tsp toasted sesame seeds
- Step 7
Serve hot with the rice and a platter of lettuce leaves, for wrapping a little pork and rice in each leaf.
- 4 cups cooked short-grain white rice
- 1 head red leaf or butter lettuce
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026