🔥Jeyuk bokkeum, the Tuesday-night pork that saves me

Every gisa sikdang (the cheap driver's restaurants) in Busan has jeyuk bokkeum, spicy stir-fried pork, and it's the dish I make most at home because it's basically impossible to ruin. Sweet, spicy, a bit smoky from the green onion oil, and it disappears with rice.

For three or four people: 600g pork shoulder (apdari-sal), sliced thin 1/2 onion 2-3 cheongyang chilies 1/3 green onion 3 tbsp gochujang 2 tbsp gochugaru 1 tbsp minced garlic 2 tbsp sugar (or maesil syrup) 1 tbsp soy sauce sesame seeds and black pepper to finish 1. Mix the gochujang, gochugaru, garlic, sugar and soy sauce into a paste. 2. Slice the green onion and chilies on the diagonal, and cut the onion about 1cm thick. 3. Cut the pork into bite-size pieces and work the sauce into it with your hands. 4. You can cook it right away, but 30 minutes in the fridge lets the sauce soak in properly. 5. Heat 2 tbsp of oil with the green onion on high for about 3 minutes until the oil smells like green onion. 6. Add the pork and cook it through on medium, roughly 8 minutes. 7. Throw in the onion and chilies and stir-fry on high for 2 more minutes, then turn off the heat. 8. Sesame seeds and a little pepper on top. The green onion oil at the start is what makes it taste like the restaurant version, so don't skip it. Wrap it in lettuce with a bit of rice and you'll understand why every taxi driver in Busan eats this for lunch.