Gochujang-Marinated Pork Collar (Jumulleok)
Massage pork collar with gochujang seasoning, refrigerate, then sear in batches.
- Cuisine
- Korean
- Prep
- 40 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Pork collar Raw boneless pork collar cut into slices 5–6 mm thick
- 400 g
- Onion
- 70 g
- Large green onion (daepa)
- 25 g
Seasonings
- Korean chili paste (gochujang)
- 2 T
- Korean chili flakes (gochugaru)
- 1 T
- Korean all-purpose soy sauce (jinganjang)
- 1 T
- Sugar
- 2/3 T
- Minced garlic
- 1 T
- Neutral cooking oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the meat and vegetables
Thinly slice the onion 70 g and cut the green onion 25 g diagonally. Use a dedicated board to cut the pork 400 g into bites.
-
Mix the gochujang seasoning
Mix gochujang 2 T, chili flakes 1 T, all-purpose soy sauce 1 T, sugar 2/3 T and minced garlic 1 T.
-
Work in the seasoning
Massage the pork with the seasoning until evenly coated. Cover and refrigerate at 4°C or below for 30 minutes.
-
Sear both sides
Spread oil 1/3 T in a wide skillet and heat over medium. Lay out the pork in a single layer and sear both sides. Work in batches if the pan is small.
-
Add vegetables and cook through
Add onion and green onion. Hold the center of the thickest pork piece at 75°C for at least 1 minute. Reduce the heat if the seasoning starts to scorch.
-
Finish with sesame
When the onion is soft and the sauce is glossy, turn off the heat. Sprinkle toasted sesame 1/3 T over the pork and serve.
