Jeyuk Bokkeum, Gochujang Pork

📝 Ingredients

• 450 g boneless pork shoulder
• 3 tbsp gochujang + 2 tbsp soy sauce + 1 tbsp honey
• 3 garlic cloves + 15 g fresh ginger
• 1 brown onion (about 150 g)
• 1 carrot (about 100 g)
• 2 spring onions
• 1 tsp sunflower oil + 1 tsp sesame oil
• 180 g sushi rice + 230 ml water
• 1 lettuce (about 300 g)
• 1 tsp sesame seeds

🍴 Utensils

• Wok or large frying pan
• Saucepan with lid
• Mixing bowl
• Very sharp knife
• Fine grater
• Salad spinner

📖 Steps

1. Put the pork shoulder in the freezer for 20 min: once firm, it's much easier to slice. Then cut it into slices 3 mm thick and about 5 cm long with a sharp knife.
2. While the meat firms up, rinse the rice until the water runs almost clear. Cook it in the saucepan with the water: bring to the boil, cover and leave for 12 min over a very low heat, then rest for 10 min off the heat without lifting the lid.
3. In a mixing bowl, mix the gochujang, soy sauce, honey and the finely grated garlic and ginger until you have a smooth sauce. Add the pork slices and massage them with your hands or a spoon to coat them well. Leave to marinate for 15 min.
4. Meanwhile, peel the onion and slice it into 5 mm strips. Peel the carrot and cut it into thin diagonal slices. Cut the spring onions into 4 cm lengths, keeping the white and green parts separate. Separate the lettuce leaves, wash them and spin them dry thoroughly.
5. Heat the sunflower oil in the wok over a high heat until very hot. Add the pork and its marinade in a single layer, leave to sear for 2 min without stirring so it caramelises, then stir-fry for 2 min. If the sauce starts to blacken, turn down to medium-high: honey burns quickly.
6. Add the onion, carrot and the white parts of the spring onions, then stir-fry for 3 to 4 min. It's ready when the pork is no longer pink and is slightly caramelised at the edges, and the vegetables are tender but still crunchy.
7. Off the heat, add the green parts of the spring onions, the sesame oil and the sesame seeds, then mix. Transfer the pork to a serving dish, with the rice and lettuce leaves alongside.
8. To eat, place a lettuce leaf in your palm, add a small spoonful of rice and a few slices of pork, then fold the leaf into a little parcel and eat it in one or two bites.