This dish is a staple in Korean households and restaurants alike, often enjoyed for its satisfying blend of tender pork, aromatic vegetables, and a spicy, savory sauce. The key to its unique taste lies in the harmonious blend of traditional Korean ingredients like gochujang (red pepper paste), gochugaru (red pepper powder), and a hint of sweetness from plum extract or sugar.
Ingredients:
- Pork front leg meat: 1 jin (approx. 600g)
- Onion: 1
- Carrot: 1/3
- Garlic: 1 spoon
- Green onions: a small amount
- Chili peppers: to taste
Sauce Ingredients:
- Soy sauce: 2 spoons
- Corn syrup: 1 spoon
- Plum extract: 2 spoons (can be replaced with sugar)
- Red pepper paste (Gochujang): 1 spoon
- Red pepper powder: 2 spoons
- Ground black pepper: a pinch
Instructions:
- Prepare the pork by removing any blood with a kitchen towel. Marinate it with half a spoon of garlic, one spoon of soy sauce, and a pinch of black pepper.
- Prepare the sauce by mixing red pepper powder, soy sauce, garlic, corn syrup, plum extract (or sugar), red pepper paste, and black pepper.
- Cut the vegetables (onion, carrot, green onions, and chili peppers) according to your preference.
- Stir-fry the pork on high heat. When it’s half-cooked, add the carrots and onions. Keep stir-frying on high heat (to prevent water from coming out).
- When the onions become translucent, add two-thirds of the prepared sauce and reduce to medium heat to prevent burning.
- Once the meat is cooked, check the seasoning and add the remaining sauce if needed.
- A few minutes before turning off the heat, add the remaining chili peppers and green onions, and stir-fry on high heat.
- Serve and enjoy!