Korean Spicy Stir-Fried Pork (Jeyuk Bokkeum)

Steps

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1. 1
   Prepare the spicy sauce base. Combine 2 tbsp gochujang, 1 tbsp Korean red chili flakes, and 1 tbsp red chili powder (or substitute 2 tbsp chili flakes if chili powder is unavailable).
   ▶ ≈0:32
2. 2
   Add 2 tbsp mirin, 1.5 tbsp corn syrup, and a pinch of black pepper. Mix well.
   ▶ ≈0:52
3. 3
   Add 2 tbsp pineapple juice and 1 tbsp apple juice—the secret flavor enhancers.
   ▶ ≈1:05
4. 4
   Stir in 1 tbsp minced garlic, 1 tbsp sesame oil, and 1 tbsp oyster sauce (or hondashi/tashida as alternatives). Mix the complete sauce thoroughly and set aside.
   ▶ ≈1:45
5. 5
   Slice 600g of pork shoulder butt thinly. Marinate with 1 tbsp sugar and 2 tbsp soy sauce, mixing well.
   ▶ ≈2:04
6. 6
   Heat oil in a pan over high heat and cook the pork slices until about halfway done, being careful not to overcook.
   ▶ ≈2:58
7. 7
   Pour in all of the prepared sauce and stir to combine with the pork. Continue cooking until the pork is fully cooked.
   ▶ ≈3:55
8. 8
   Add 100g of sliced onion and place it on top of the pork to cook through.
   ▶ ≈4:22
9. 9
   Add 4 scallions (about 40g) and toss to combine. Optionally add 5-6 jalapeño slices for extra heat.
   ▶ ≈4:44
10. 10
    Finish by sprinkling 1 tbsp of freshly crushed toasted sesame seeds on top for nutty flavor.
    ▶ ≈5:15
11. 11
    Optional: Add cooked udon noodles and toss together to absorb the sauce. Plate and top with additional sesame seeds.
    ▶ ≈5:37