Stir-fried Gochujang Pork Shoulder (Jeyukbokeum)

Directions

  • Marinade the pork with garlic, gochugaru, gochujang, soy sauce, wine and oligo syrup for at least 30 minutes in the refrigerator.
  • Take out the meat 20 minutes before cooking.
  • Place a frying pan on medium heat with oil and add dried chilies then stir fry the meat.
  • Add carrots and onion and give it a quick stir.
  • Place on a plate and garnish with spring onion.

Ingredients

  • Pork shoulder, sliced 500 gr
  • Garlic, minced 10 gr
  • Gochugaru (Korean Chili Flakes) 30 gr
  • O'Food Gochujang Korean Chili Sauce 80 gr
  • Soy sauce 40 ml
  • Cooking wine 20 gr
  • Oligo syrup 40 gr
  • Vegetable oil 20 ml.
  • Dried chilies 5 pieces
  • Carrots, sliced 100 gr
  • Onions, sliced 150 gr
  • Green onions to garnish
SHARE