Korean Gochujang Spicy Pork Jeyuk Bokkeum (4 Servings)

Use 900 g pre-sliced pork, thinly slice 1/2 onion and cut three scallions into about 5 cm lengths.

Mix 6 tbsp gochujang, 1 tbsp gochugaru, 3 tbsp soy sauce, 3 tbsp mirim, 2 tbsp sugar, 1 tbsp honey, 2 tbsp sesame oil, 2 tbsp garlic, 1 tbsp ginger and 1/2 grated apple in a large bowl.

Coat pork with the marinade, then add onion and scallions; cover and refrigerate about 30 minutes.

Preheat a wide skillet over medium-high heat and cook the pork in two batches, turning often without crowding the pan.

Stir-fry until the pork has no visibly raw pink portions and the sauce reduces. Check thickest pieces with a thermometer; this edited recipe recommends a conservative target of at least 74°C, above the standard whole-cut minimum.

Cook the second batch thoroughly the same way, divide into four portions and serve with rice or lettuce. Never serve raw-meat marinade uncooked as a sauce.

Refrigerate leftovers in shallow covered containers within two hours; eat within 3–4 days or freeze. Reheat to 74°C.