More somewhat Americanized Korean food that I enjoy.

Ingredients

  • 1 pound pork tenderloin, very thinly sliced
  • 1/2 small onion, thinly sliced
  • 3 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons mirin or rice vinegar
  • 1 tablespoon grated Asian pear
  • 1 tablespoon neutral oil
  • 1/4 teaspoon black pepper

Ssamjang (dipping sauce)

  • 2 tablespoons gochujang
  • 1 teaspoon fish sauce
  • 1 tablespoon tahini (or peanut butter)
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 small clove garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds

Directions

  1. Slice tenderloin into very thin pieces (1/4 inch or thinner).
  2. Mix gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, Asian pear, oil, and black pepper.
  3. Add pork and onion, and marinate 30 minutes to overnight.
  4. Prepare ssamjang by mixing all ingredients together until smooth and very well combined. Set aside.
  5. Heat a cast‑iron skillet until very hot. (This can also be done on a grill.)
  6. Cook pork in a single layer, 1–2 minutes per side, until caramelized.
  7. Serve with rice, lettuce leaves, green onions, and sesame seeds, with ssamjang and kimchi on the side.