Thinly sliced pork is marinated in a gochujang (Korean chili paste) based sauce. Although it may be a bit spicy, is a very popular "red" dish.
150g pork (belly or neck fillet) (Pork marinade: 1 tbsp ginger juice, 1 tbsp cooking wine, 1/8 tsp black pepper), 50g onion, 50g oyster mushroom, 50g leek, 1 tbsp vegetable oil, 1 tbsp sesame oil, 1 tbsp sesame seed
50ml water, 2 tsp soy sauce, 1 tsp Korean chili powder, 2 tbsp Korean chili paste, 1 tbsp onion juice, 1 tbsp corn syrup, 2 tsp crushed garlic, pinch black peper
① Prepare pork about 0.5cm thick and 3cm long. Marinate for 30 minutes.(Marinating tenderizes pork and reduces smell.)
② Slice onion about 1cm wide. Separate mushrooms and rinse in cold water. Slice leek diagonally.
③ Make seasoning sauce. (CLOCKWISE ▶ Korean chili paste, water, soy sauce, black pepper, corn syrup, crushed garlic, Korean chili powder, onion juice)
④ Combine ①, ② and ③ and mix well. Set aside for about 1 hour.
⑤ Oil pan and cook on medium heat until pork is well done. Sprinkle sesame oil and sesame seed before removing from heat. (Make sure pork is fully cooked.)