- 2 lbs pork shoulder
- 2 cloves garlic, minced
- 1/2 T grated gingerroot
- 1 small pear or green apple (Asian pear/Nashi is ideal)
- 1 medium onions
- 2-3 scallions, chopped (for serving)
- 1/4 c sake or Soju
- 3 T mirin
- 2 T soya sauce
- 1 T fish sauce
- 1 1/2 T sesame oil, divided
- 1 T sesame seeds
- 2 T gochujang (Korean red pepper paste)
- 1 T gochugaru (Korean red chili powder)
Cut the pork into 1/2″ x 2-3″ long strips. Season the pork with a salt, 1/2 T of sesame oil, the garlic and the ginger and let marinate for at least 30 minutes. Peel the apple and onion and very roughly chop. Put into a food processor and process until a paste forms. Mix all the remaining ingredients except scallions together to form a sauce and set aside.
Brown the pork well on all sides in a large sauté pan. Once the pork is browned, add in the onion and apple mixture and cook for a couple minutes until cooked through and lightly browned. Add in the sauce and simmer on low until the sauce reduces and coats the pork and the pork is tender. If the sauce gets too thick before the pork is ready just add in some water and keep simmering.
Serve with hot short-grain rice and garnish with sliced scallions. Serve with a side of kimchi, pickles and any other banchan you like.