Korean Spicy Marinated Pork with Chilies and Kimchi (Jaeyook Kimchi Bokum)

seriouseats.com

Darwin

⅓ cup gochujang (Korean chili paste; see note)

¼ cup chopped peeled Asian pear (see note)

1 ½ tablespoons minced garlic (about 6 medium cloves)

1 tablespoon minced peeled ginger (about one 1-inch knob)

1 tablespoon soy sauce

1 tablespoon toastes sesame oil

1 tablespoon sugar

1 tablespoon Asian rice wine

2 teaspoons gochugaru (Korean dried chili pepper flakes; see note)

2 pounds pork shoulder, cut into thin strips

6 tablespoons vegetable or canola oil, divided

1 medium yellow onion, thinly sliced

2 scallions, white and light green parts only, thinly sliced

1 fresh Korean green chili pepper, stemmed and cut crosswise into ¼-inch pieces (see note)

1 packed cup drained kimchi

Kosher salt

Sesame seeds, for garnish

Lettuce leaves and cooked medium-grain rice, for serving

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