Ingredients:

  • 60 ml Gochujang (Korean red chili paste)
  • 30 ml soy sauce
  • 30 ml mirin
  • 22 g honey
  • 15 ml toasted sesame oil
  • 15 g Gochugaru (Korean chili flakes)
  • 4 cloves garlic, minced
  • 5 g fresh ginger, grated
  • 30 ml grated Asian pear
  • 680 g pork shoulder, sliced paper-thin
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 head red leaf lettuce

Instructions:

  1. In a large bowl, whisk together the Gochujang, soy sauce, mirin, honey, sesame oil, Gochugaru, minced garlic, grated ginger, and grated pear until the sugar has completely dissolved.
  2. Add the sliced pork shoulder to the bowl. Massage the marinade into the meat by hand to ensure every crevice is coated. Cover and refrigerate for at least 2 hours to allow the proteolytic enzymes in the pear to tenderize the meat.
  3. Heat a cast-iron skillet over medium-high heat until wisps of smoke appear. Add a teaspoon of neutral oil and work in batches to avoid crowding. Sear the meat undisturbed for 2-3 minutes until charred, then flip and cook for another 2 minutes until the sauce has thickened into a sticky glaze.
  4. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with red leaf lettuce for wraps.