Spicy Gochujang Bulgogi

Ingredients

• 1 pound Thinly sliced pork shoulder or beef ribeye
• 3 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Gochugaru (Korean red pepper flakes)
• 2 tablespoons Soy sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Minced garlic
• 1 teaspoon Grated fresh ginger
• 1 whole Small onion, thinly sliced
• 2 stalks Green onions, chopped
• 1 teaspoon Toasted sesame seeds(optional)
• 1 tablespoon Vegetable oil

Instructions

1. 1

   In a large mixing bowl, whisk together the gochujang, gochugaru, soy sauce, brown sugar, sesame oil, garlic, and ginger until smooth.

2. 2

   Add the thinly sliced meat and the sliced onions to the bowl, tossing thoroughly to ensure every piece is coated in the marinade.

3. 3

   Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

4. 4

   Heat the vegetable oil in a large skillet or wok over medium-high heat until it begins to shimmer.

5. 5

   Add the marinated meat and onions to the pan in a single layer, working in batches if necessary to avoid crowding.

6. 6

   Stir-fry the meat for 3 to 5 minutes until it is cooked through and the edges start to get slightly charred and caramelized.

7. 7

   Toss in half of the chopped green onions during the last minute of cooking.

8. 8

   Garnish with the remaining green onions and toasted sesame seeds before serving with steamed rice.