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!