Dwaeji Bulgogi (Korean Spicy Pork Stir-Fry with Onion)

• 450 g Pork shoulder, boneless
• 2 tbsp Gochujang
• 1 ½ tbsp Korean chili flakes gochugaru
• 3 tbsp Soy sauce
• 1 tbsp Dark brown sugar
• 4 cloves Garlic
• 15 g Ginger root, peeled
• 1 ½ tbsp Toasted sesame oil
• 1 medium Yellow onion
• 4 Spring onion
• 1 tbsp Roasted sesame seeds

1. Slice the pork shoulder thinly against the grain. In a mixing bowl, whisk together the gochujang, gochugaru, soy sauce, dark brown sugar, garlic, ginger root and toasted sesame oil until smooth.
2. Add the pork to the marinade and mix well until every piece is coated. Cover and leave to marinate for 20 minutes at room temperature.
3. Meanwhile, slice the yellow onion and cut the spring onion into bite-size lengths, keeping the paler and greener parts together. Set aside so they are ready to go into the pan quickly.
4. Heat a wok or large frying pan over medium-high heat. Add the marinated pork in a single layer (cook in batches if needed) and stir-fry for 3 to 4 minutes until the pork is mostly cooked and starting to caramelise at the edges.
5. Add the onion and stir-fry for 2 to 3 minutes until it softens but still has a little bite. Add the spring onion and cook for 30 to 60 seconds until just wilted and glossy.
6. Take off the heat and sprinkle over the roasted sesame seeds. Serve straight away while the pork is juicy and the sauce is clinging to the meat.

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