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Stir-Fried Gochujang Pork Shoulder (Jeyukbokeum)

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Cuisine: Korean
Ingredients Method

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

Method
 

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

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