Spicy Korean Bbq Pork
By Katelyn Esquivel · June 12, 2024
Ingredients
Ingredients
2-3lbs boneless pork shoulder/butt (or pork belly)
1/2 onion (thinly sliced)
4 garlic cloves (minced)
1 tbsp ginger (minced)
1/2 c. gochujang (Korean chili paste)
1 tbsp gochugaru (Korean chili flakes)
1/2c. low sodium soy sauce
1/3c. rice vinegar
1tbsp sesame oil
2 tbsp sugar
1tsp pepper
1tbsp neutral oil
sesame seeds (optional)
Slice the pork extremely thin and place into a large bowl. This is easier when the pork is extremely cold or partially frozen. Add all the ingredients besides the neutral oil and mix into the pork and onion until fully coated. Cover and marinade in the fridge for at least 30 minutes. Heat oil in pan over medium high heat. Add pork and cook in small batches until the edges are crispy. Sprinkle sesame seeds on top and serve.
Notes: I cut my oven on 250°f and add each cooked batch into a baking dish to keep everything hot while you work the other batches.
Pairs well with: rice, sautéd vegetables, and Asain pickled vegetables.
Instructions
Ingredients
2-3lbs boneless pork shoulder/butt (or pork belly)
1/2 onion (thinly sliced)
4 garlic cloves (minced)
1 tbsp ginger (minced)
1/2 c. gochujang (Korean chili paste)
1 tbsp gochugaru (Korean chili flakes)
1/2c. low sodium soy sauce
1/3c. rice vinegar
1tbsp sesame oil
2 tbsp sugar
1tsp pepper
1tbsp neutral oil
sesame seeds (optional)
Slice the pork extremely thin and place into a large bowl. This is easier when the pork is extremely cold or partially frozen. Add all the ingredients besides the neutral oil and mix into the pork and onion until fully coated. Cover and marinade in the fridge for at least 30 minutes. Heat oil in pan over medium high heat. Add pork and cook in small batches until the edges are crispy. Sprinkle sesame seeds on top and serve.
Notes: I cut my oven on 250°f and add each cooked batch into a baking dish to keep everything hot while you work the other batches.
Pairs well with: rice, sautéd vegetables, and Asain pickled vegetables.
