Korean Spicy Marinated Pork With Chilies And Kimchi (Jaeyook Kimchi Bokum) Recipe Recipe

Name: Korean Spicy Marinated Pork With Chilies And Kimchi (Jaeyook Kimchi Bokum) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup gochujang (Korean chili paste; see note); 1/4 cup chopped peeled Asian pear (see note); 1 1/2 tablespoons minced garlic (about 6 medium cloves); 1 tablespoon minced peeled ginger (about one 1-inch knob); 1 tablespoon soy sauce; 1 tablespoon toastes sesame oil; 1 tablespoon sugar; 1 tablespoon Asian rice wine; 2 teaspoons gochugaru (Korean dried chili pepper flakes; see note); 2 pounds pork shoulder, cut into thin strips; 6 tablespoons vegetable or canola oil, divided; 1 medium yellow onion, thinly sliced; 2 scallions, white and light green parts only, thinly sliced; 1 fresh Korean green chili pepper, stemmed and cut crosswise into 1/4-inch pieces (see note); 1 packed cup drained kimchi; Kosher salt; Sesame seeds, for garnish; Lettuce leaves and cooked medium-grain rice, for serving

Servings: persons

1/3 cup gochujang (Korean chili paste; see note)
1/4 cup chopped peeled Asian pear (see note)
1 1/2 tablespoons minced garlic (about 6 medium cloves)
1 tablespoon minced peeled ginger (about one 1-inch knob)
1 tablespoon soy sauce
1 tablespoon toastes sesame oil
1 tablespoon sugar
1 tablespoon Asian rice wine
2 teaspoons gochugaru (Korean dried chili pepper flakes; see note)
2 pounds pork shoulder, cut into thin strips
6 tablespoons vegetable or canola oil, divided
1 medium yellow onion, thinly sliced
2 scallions, white and light green parts only, thinly sliced
1 fresh Korean green chili pepper, stemmed and cut crosswise into 1/4-inch pieces (see note)
1 packed cup drained kimchi
Kosher salt
Sesame seeds, for garnish
Lettuce leaves and cooked medium-grain rice, for serving

1
In a food processor, combine gochujang, Asian pear, garlic, ginger, soy sauce, sesame oil, sugar, rice wine, and gochugaru and process until a smooth marinade forms.
2
In a large bowl, toss pork with marinade, cover with plastic, and refrigerate for at least 2 and up to 8 hours.
3
When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add onion, scallion, and green chili pepper, and cook, stirring and tossing occasionally, until softened and starting to brown around the edges, about 3 minutes. Transfer to a platter.
4
Heat 1 more tablespoon oil in the wok until smoking. Add kimchi and cook, stirring and tossing occasionally, until heated through and excess liquid has evaporated, about 2 minutes. Transfer to the platter with the onions.
5
Working in 4 batches, heat remaining oil in wok until smoking. Add pork and stir-fry until just cooked-through and starting to brown in spots, then transfer to platter. Return all ingredients to wok and cook, tossing and stirring, until heated through. Season with salt, transfer to a serving platter, and sprinkle with sesame seeds. Serve right away with lettuce leaves and rice.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/3 cup gochujang (Korean chili paste; see note), 1/4 cup chopped peeled Asian pear (see note), 1 1/2 tablespoons minced garlic (about 6 medium cloves), 1 tablespoon minced peeled ginger (about one 1-inch knob), and more.

Yes, Korean Spicy Marinated Pork With Chilies And Kimchi (Jaeyook Kimchi Bokum) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Spicy Marinated Pork With Chilies And Kimchi (Jaeyook Kimchi Bokum) Recipe

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