Ingredients:
• 2 pounds pork shoulder , or pork butt, very thinly sliced
• 2 tablespoons oil
• 4 green onion, chopped
• 1/2 large onion, sliced
For marinade:
• 3 tablespoons Korean chili paste (gochujang)
• 1 teaspoon Korean chili flakes (gochugaru)
• 2 tablespoons soy sauce
• 2 tablespoons sweet rice wine (mirim)
• 2 tablespoons sugar
• 1 tablespoon ginger garlic paste
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon black pepper
Directions:
• Combine chili paste, chili flakes, soy sauce, rice wine, sugar, ginger garlic paste, sesame oil, sesame seeds, and black pepper in a small mixing bowl; mix well.
• In a large mixing bowl, separate each slice of pork and put them in a bowl.
• Add the marinade and mix well. Let it marinate for 2-24 hours.
• Heat 2 tablespoon of oil in a deep skillet or wok over high heat.
• Add the chopped green onions and stir-fry for 30 seconds to infuse the oil.
• Add pork and onion.
• Stir-fry pork and onion until they are fully cooked and tender, about 3-4 minutes.
• Serve immediately with rice and lettuce (if desired).
