Korean Spicy Marinated Pork With Chilies and Kimchi Jaeyook Kimchi Bokum Recipe

Ingredients

• 1/3 cup gochujang (Korean chili paste; see note above)
• 1/4 cup chopped peeled Asian pear (see note above)
• 1 1/2 tablespoons minced garlic (about 6 medium cloves)
• 1 tablespoon minced peeled ginger (about one 1-inch knob)
• 1 tablespoon soy sauce
• 1 tablespoon toastes sesame oil
• 1 tablespoon sugar
• 1 tablespoon Asian rice wine
• 2 teaspoons gochugaru (Korean dried chili pepper flakes; see note above)
• 2 pounds pork shoulder, cut into thin strips
• 6 tablespoons vegetable or canola oil, divided
• 1 medium yellow onion, thinly sliced
• 2 scallions, white and light green parts only, thinly sliced
• 1 fresh Korean green chili pepper, stemmed and cut crosswise into 1/4-inch pieces (see note above)
• 1 packed cup drained kimchi
• Kosher salt
• Sesame seeds, for garnish
• Lettuce leaves and cooked medium-grain rice, for serving

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