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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 ml
- Oligo syrup 40 gr
- Vegetable oil 20 ml.
- Dried chilies 5 pieces
- Carrots sliced 100 gr
- Onions sliced 150 gr
- Green onions to garnish
Instructions
- 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.