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Total: 45 minutes Active: 20 minutes
1/2 pound boneless pork sirloin chop
(any cut with a little marbled fat is the best
*pre-sliced meat is sold at Asian grocery stores)
1/2 medium onion
2 green onions
1 Tbsp. sesame oil
1 1/2 tsp. soy sauce
2 Tbsp. sake or white wine
1 Tbsp. sugar
1/4 cup gochujang (Korean chili pepper paste – here is more info about Gochujang)
1 Tbsp. minced garlic
1 tsp. minced ginger
1 tsp. sesame seeds for garnish (optional)
1. To make the marinade: Combine the sesame oil, soy sauce, sake (or white wine), sugar, gochujang, ginger, and garlic in a bowl. Mix them all together.
2. Thinly slice the pork into 1/8 inch thick slices, being sure to slice against the grain.
*It’s easier to slice the meat thinly when it’s slightly frozen. Place the meat in the freezer for 40 minutes before slicing.
3. Add the sliced meat to the marinade. Mix the pork well until every piece is coated. Let the meat marinate for a minimum of 30 minutes.
*You can keep it in the refrigerator up to 2-3 days.
4. Slice the onion and the carrot into 1/8 inch thick slices. Slice the green onions into 1/2 inch pieces.
5. Heat a medium sized skillet and add all of the ingredients except the green onion. Let the pork cook for about 5 minutes taking care to stir it every minute or so. When the pork is cooked through, turn off the heat and stir in the green onion.
6. Garnish with sesame seeds and serve.
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