Korean Spicy Marinated Pork With Chilies And Kimchi (Jaeyook Kimchi Bokum) Recipe

• 1/3 cup gochujang (Korean chili paste; see note)
• 1/4 cup chopped peeled Asian pear (see note)
• 1 1/2 tablespoons minced garlic (about 6 medium cloves)
• 1 tablespoon minced peeled ginger (about one 1-inch knob)
• 1 tablespoon soy sauce
• 1 tablespoon toastes sesame oil
• 1 tablespoon sugar
• 1 tablespoon Asian rice wine
• 2 teaspoons gochugaru (Korean dried chili pepper flakes; see note)
• 2 pounds pork shoulder, cut into thin strips
• 6 tablespoons vegetable or canola oil, divided
• 1 medium yellow onion, thinly sliced
• 2 scallions, white and light green parts only, thinly sliced
• 1 fresh Korean green chili pepper, stemmed and cut crosswise into 1/4-inch pieces (see note)
• 1 packed cup drained kimchi
• Kosher salt
• Sesame seeds, for garnish
• Lettuce leaves and cooked medium-grain rice, for serving

1. In a food processor, combine gochujang, Asian pear, garlic, ginger, soy sauce, sesame oil, sugar, rice wine, and gochugaru and process until a smooth marinade forms.
2. In a large bowl, toss pork with marinade, cover with plastic, and refrigerate for at least 2 and up to 8 hours.
3. When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add onion, scallion, and green chili pepper, and cook, stirring and tossing occasionally, until softened and starting to brown around the edges, about 3 minutes. Transfer to a platter.
4. Heat 1 more tablespoon oil in the wok until smoking. Add kimchi and cook, stirring and tossing occasionally, until heated through and excess liquid has evaporated, about 2 minutes. Transfer to the platter with the onions.
5. Working in 4 batches, heat remaining oil in wok until smoking. Add pork and stir-fry until just cooked-through and starting to brown in spots, then transfer to platter. Return all ingredients to wok and cook, tossing and stirring, until heated through. Season with salt, transfer to a serving platter, and sprinkle with sesame seeds. Serve right away with lettuce leaves and rice.

gochujang, asian pear, garlic, ginger, soy sauce, toastes sesame oil, sugar, asian rice wine, gochugaru, pork shoulder, vegetable, yellow onion, scallions, fresh korean green chili pepper, kosher salt, sesame seeds, rice

Taken from www.seriouseats.com/recipes/2014/09/korean-marinated-pork-stir-fry-kimchi-spicy-recipe.html (may not work)