🌎 The World Cookbook

1 ½ pounds pork shoulder, sliced very thin
2 tablespoons green onion, diced
5 cloves garlic, minced
1 teaspoon ginger, minced
1/2 cup Korean red chili paste, Gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seeds, to garnish

In a large bowl, add pork, green onion, garlic, ginger, chili paste, red pepper flakes, soy sauce, rice vinegar, sesame oil, sugar, and pepper. Cover and chill for 30 minutes - 1 hour. In a large skillet or wok, over medium-high heat, add oil. Heat until sizzling hot. In batches, add pork (do not overcrowd the pan). Cook about 3-5 minutes or until slightly crispy. Remove from pan and set in a bowl to keep warm. Continue with remaining pork. Top with sesame seeds. Serve with a side of rice and vegetables.