Korean Black Bean Sauce Pork with Green Chili Peppers

Steps

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1. 1
   Slice the scallions into chunks. Prepare about 400 grams of diced pork shoulder and season it with 1 tablespoon minced garlic, 2 tablespoons soju, and black pepper. Mix well and set aside.
   ▶ ≈0:06
2. 2
   Prepare the sauce by mixing 1 tablespoon gochugaru, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons soju, 1 tablespoon sugar, and 100 ml water. Stir well and set aside.
   ▶ ≈0:27
3. 3
   Heat a skillet over medium-high heat and add 3 tablespoons of neutral oil. Add the chopped scallions and stir-fry for 3–4 minutes until fragrant.
   ▶ ≈0:40
4. 4
   Add the seasoned pork and stir-fry until the surface turns white. Push the meat to the side of the skillet.
   ▶ ≈0:54
5. 5
   Add a little more oil to the empty space in the skillet and add 2 tablespoons of chunjiang. Fry the paste for about 3 minutes separately, occasionally stirring the meat to prevent burning. This removes any bitter taste and develops rich flavor.
   ▶ ≈1:09
6. 6
   Combine the fried paste with the pork and mix well. Pour in the prepared sauce and bring to a boil over low heat for about 1 minute, allowing the flavors to infuse into the meat.
   ▶ ≈1:32
7. 7
   Clean the shishito peppers and cut them in half lengthwise. Add the peppers to the simmering pan and gently mix.
   ▶ ≈1:55
8. 8
   Mix 1 tablespoon potato starch with 1 tablespoon water to make a slurry. Pour it into the pan, reduce to low heat, and stir until the sauce thickens to the desired consistency.
   ▶ ≈2:23
9. 9
   Turn off the heat. Drizzle with 1 tablespoon sesame oil and sprinkle with 1 tablespoon sesame seeds.
   ▶ ≈2:47
10. 10
    Serve over hot steamed rice and mix well before eating.
    ▶ ≈2:55