My parents run a restaurant in South Korea that specializes in stir-fried pork.
This recipe is slightly different from the pork stir-fry recipe sold at our restaurant. The reason the recipe is different is that in a normal home, the fire cannot be used as strongly as in a restaurant. If you use the recipe used in a restaurant as it is at home, it will not taste the same and become a strange dish. To solve these problems, we've tested and evolved the recipe countless times, refining it in a way that's really easy and won't fail anyone cooking at home. Please make it once!!
[Meat seasoning]
300g pork neck (3-5mm thick)
2 teaspoons of sugar (11 g)
1 tablespoon of soy sauce (15 g)
1/4 teaspoon of black pepper (1g)
1/4 teaspoon (1g) ginger powder (optional)
[vegetable]
Chop half an onion
Chop a green onion
1 red pepper (optional)
some carrots (optional)
[Spicy Sauce]
2 tablespoons of red pepper paste (50 g)
1 tablespoon of chili powder (10 g)
1 tablespoon of starch syrup or Honey (15 g)
1 tablespoon of grated garlic (20 g)
2 tablespoons of cooking wine or Mirin (25 g)
1/2 teaspoon Miwon or MSG (2g)
1/4 teaspoon (1g) roasted paprika powder (optional)
[how to make]
1. Slice the pork neck into 3-5mm thick slices and cut into bite-size pieces.
2. Season the meat first with sugar, pepper, ginger powder, and soy sauce. It tastes better if you marinate it for about 30 minutes.
3. While the meat is marinating, chop the vegetables and make the spicy seasoning according to the recipe.
4. Heat a wok or frying pan over high heat and stir-fry the meat first.
5. Stir-fry until the meat is more than half cooked.
6. Add vegetables and stir-fry together for about 1 minute.
7. Add the prepared spicy seasoning and stir-fry for an additional 2 minutes.
8. Turn off the heat and add sesame oil, sesame seeds, or peanuts to make it more delicious.
[Cooking tips]
1. Cooking time may vary depending on the strength of the fire. When the meat is more than half cooked, add the vegetables and stir-fry.
2. 300g of meat is a recipe for 2 servings. At home, cook in one pan only up to twice as much.
3. If you are afraid of spicy taste, it is okay to add a little bit of sauce and taste it before adding it.
4. Ginger powder and roasted paprika powder add depth to the taste, but it's okay to leave it out if you don't have it.
5. Thin slices of pork about 3mm thick are the most delicious.
6. If you enjoy it and have leftovers, store it in the refrigerator and fry it strongly in a pan the next day for better taste.
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