Preparation
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Chop the pork/ if possible the pork neck into long but thin chunks.
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Stir the sauce. Mix the soy sauce, Gochugaru, Gochujang, pepper, rice syrup (or honey) and the sugar (better Maesilcheon = plum syrup) in a bowl. (Original way: Marinate the meat now with this sauce for approx. 1 hour. You can also marinate it overnight.)
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Finely chop the onions and spring onions.
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Start frying the meat in a bit of oil. Immediately add the chopped onions.
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After about 1-2 minutes add the prepared sauce. (This step is not necessary if you have marinated the meat). Stir briefly and add the water. Cook the dish for 3 more minutes.
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The frying time depends on the meat chunks. Once the meat is almost cooked, add the spring onions.
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Fry for another minute and put the meat onto a plate. Drizzle with sesame seeds and serve on either rice, egg or other side dishes such as kimchi.
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