Jeyuk Bokkeum (Spicy Pork Stir-Fry)

• 450 g Pork shoulder
• 2 tbsp Gochujang
• 1 ½ tbsp Korean chili flakes gochugaru
• 2 tbsp Light soy sauce
• 2 tsp Caster sugar
• 4 cloves Garlic
• 15 g Ginger root
• 1 large Yellow onion
• 4 Spring onion
• 1 tbsp Vegetable oil
• 1 tsp Toasted sesame oil
• 2 tsp Roasted sesame seeds

1. Slice the pork thinly into bite-sized strips. In a bowl, mix the gochujang, gochugaru, light soy sauce and caster sugar. Finely grate the garlic and ginger into the bowl, add the pork, and toss until well coated.
2. Leave the pork to marinate while you prep the vegetables. Slice the yellow onion into thin wedges and cut the spring onions into 4 to 5 cm lengths. Keep the white and green parts of the spring onion separate if you can.
3. Heat a wok (or large frying pan) over high heat until very hot, then add the vegetable oil. Add the onion and stir-fry for 1 to 2 minutes until it starts to soften and take on a little colour. Add the marinated pork and stir-fry for 5 to 7 minutes, keeping it moving, until the pork is cooked through and the sauce looks glossy and slightly reduced.
4. Add the spring onions and stir-fry for 30 to 60 seconds until just wilted but still bright. Take off the heat and drizzle over the toasted sesame oil. Sprinkle with the roasted sesame seeds and serve straight away.

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