Ingredients:

  • 1.5 lbs (680g) thinly sliced pork belly or shoulder
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons gochugaru (Korean chili flakes)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic (about 3-4 cloves)
  • 1 teaspoon minced ginger
  • ½ teaspoon ground black pepper
  • 1 medium onion, thinly sliced
  • 2 green onions, thinly sliced
  • 1 red bell pepper, thinly sliced (optional)
  • 1 tablespoon vegetable oil
  • Sesame seeds, for garnish

Instructions:

  1. Slice the pork into thin, bite-sized pieces and pat dry with paper towels.
  2. In a large bowl, combine gochujang, soy sauce, gochugaru, honey/maple syrup, sesame oil, garlic, ginger, and black pepper. Whisk until well combined.
  3. Add the pork to the marinade and toss well to coat evenly. Cover and refrigerate for at least 30 minutes (or up to overnight).
  4. Slice the onion, green onions, and red bell pepper (if using).
  5. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry for 5-7 minutes, until cooked through and slightly caramelized.
  6. Add the sliced onion and red bell pepper (if using) to the wok and stir-fry for another 2-3 minutes, until the vegetables are tender-crisp.
  7. Stir in the sliced green onions. Cook for another minute until wilted.
  8. Garnish with sesame seeds and serve immediately.