Steps
- Mix ¼ cup plus 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 3 tablespoons of soy sauce, 3 tablespoons of rice wine, 2 tablespoons of sugar, and 1 tablespoon of honey.
- Stir in 2 tablespoons of sesame oil, 2 tablespoons of minced garlic, and 1 tablespoon of grated ginger.
- Coat 900g of thinly sliced pork shoulder with the marinade. Mix in ½ sliced onion and 3 scallions, cut into 2in / 5cm pieces. Refrigerate for 30 minutes.
- Heat a large skillet over medium-high heat. Stir-fry the pork in batches until cooked through, the liquid has nearly evaporated, and the edges are slightly caramelized.