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Daeji gogi (Korean-style stir-fried pork)

Meat

• 1 1/2 lbs fairly lean pork, sliced into thin strips (we used 2 lbs bone-in pork chops and trimmed the meat)

Marinade

• 1/4 c low-sodium soy sauce
• 1/8 c rice vinegar
• 1/8 c brown sugar
• 1 1/2 tsp fresh ginger, grated
• 1 1/2 tsp garlic, minced
• 1 tsp toasted sesame seeds
• 1 tsp crushed red pepper flakes

Vegetables

• 1/2 medium onion, julienned
• 2 large carrots, julienned
• 1/2 lb green beans, sliced crosswise to the same length as the juliennes
• 1 1/2 tsp garlic, minced

Other ingredients

• 2 Tbsp vegetable oil (we used canola – use whatever can take the heat)
• 2 Tbsp Gochujang (Korean fermented “hot pepper paste“)

Directions

2-4 hours ahead of time: Combine all the marinade ingredients and mix well. Combine well with the sliced pork, and marinate in a tightly covered container for at least 2 hours.

At cooking time: This is a stir-fry, so it cooks fast. Make sure you have cut all your vegetables ahead of time, and have all the other ingredients readily at hand. I typically prepare each ingredient and place it in a small bowl by itself; then at cooking time I can quickly add ingredients when it’s their time.

Add oil to a HOT wok. Add the onion, garlic, green beans, and carrots. Fry, stirring constantly, until the garlic just begins to brown and the onions are getting transparent. Add the pork. Keep stir-frying until the pork is browned, and the liquid from the marinade is boiling and reducing well. When the liquid is well-reduced and the carrots and beans are getting tender, add the fermented hot pepper paste. Continue stir-frying until the pepper paste is well combined and the sauce is just starting to caramelize.

Serve hot with steamed rice and the cucumber side dish, Oh ee.

Fermented pepper paste, toasted sesame seeds, green beans, onion, carrots, marinating cucumbers, Sriracha, marinating pork.”]

From center, spiral-wise: Fermented pepper paste, toasted sesame seeds, green beans, onion, carrots, marinating cucumbers, Sriracha, marinating pork.