Korean Spicy Pork Bulgogi

Instructions

1. Prepare the pork
   If not pre-sliced, place the pork in the freezer for about 30 minutes to firm up, then slice thinly across the grain into approximately ⅛-inch thick pieces.
2. Make the marinade
   In a large bowl, combine gochujang, soy sauce, brown sugar, rice wine, minced garlic, grated ginger, sesame oil, and gochugaru (if using). Whisk together until the sugar is dissolved and the mixture is well combined.
3. Marinate the meat
   Add the sliced pork to the marinade along with the sliced onion and green onions. Mix thoroughly to ensure all meat pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours (overnight for best results).
4. Preheat the cooking surface
   Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable or canola oil and swirl to coat the surface.
5. Cook the bulgogi
   Add the marinated pork mixture to the hot skillet in a single layer (you may need to cook in batches to avoid overcrowding). Cook for 3-4 minutes without stirring to allow the meat to sear and caramelize.
6. Stir-fry to completion
   Stir the pork and continue cooking for another 3-4 minutes until the pork is fully cooked and slightly caramelized at the edges. The onions should be translucent and slightly softened.
7. Finish and serve
   Sprinkle with toasted sesame seeds and additional chopped green onions if desired. Serve immediately with steamed rice and side dishes such as kimchi or lettuce leaves for wrapping.