Korean Pork & Crown Daisy Stir-fry

Pat 250 g pork shoulder slices dry with paper towels so the seasoning clings instead of steaming.

Rub evenly with 1.5 tbsp doenjang, 0.5 tbsp gochujang, and 1 tbsp minced garlic, then marinate for 10 minutes.

Trim any tough ends from 120 g crown daisy, then cut it into 5 cm lengths so it wilts quickly at the end.

Slice 80 g onion and 40 g green onion moderately thin, keeping the pieces easy to toss.

Heat a pan over medium heat, then add 1 tbsp neutral oil and swirl to coat.

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

Raise the heat to high and spread the marinated pork in a thin layer.

For the first minute, avoid constant stirring so it can sear, but loosen the edges as needed to keep the doenjang seasoning from sticking and scorching.

Cook the pork for another 4-5 minutes until no pink remains and the seasoning forms a glossy coating.

If the doenjang begins sticking to the pan, lower the heat and keep turning the meat.

Add the green onion and crown daisy, then toss quickly for only 1 to 1.5 minutes.

When the crown daisy turns vivid green and just begins to wilt, drizzle with 1 tbsp sesame oil and serve right away.