Korean Spicy Pork Rice Bowl

Cut 300 g pork shoulder into 5 cm strips.

Mix it well with 2 tablespoons gochujang, 1 tablespoon chili flakes, soy sauce, garlic, and sugar, then marinate for 10 minutes so the seasoning clings evenly.

Thinly slice half an onion and cut half a green onion on the diagonal.

Keep 2 bowls of cooked rice warm before topping so the sauce loosens slightly and coats the grains easily.

Heat a pan over medium-high heat, then coat it lightly with oil.

Add the onion and stir-fry for about 1 minute, just until the edges turn translucent and the sweetness starts to come out.

Add the marinated pork and spread it across the pan over high heat.

Let it cook for the first 2 minutes without constant stirring so moisture evaporates and the surface begins to brown instead of steaming.

Stir-fry until the pork is cooked through and the sauce clings glossily.

If the pan dries, lower the heat and keep turning the pork so the sauce does not scorch.

Add the green onion and cook for just 1 minute, then turn off the heat and drizzle in 1 teaspoon sesame oil.

Spoon the pork over the warm rice right away to finish the bowl.