Combine 60g Gochujang, 20g gochugaru, 30g soy sauce, 20g sugar, 20g mirin, 30g minced garlic, and 10g grated ginger in a bowl.
Add 600g sliced pork shoulder to the marinade and use your hands to massage the mixture thoroughly into the meat.
Heat 15g vegetable oil in a large skillet or wok over medium-high heat.
Sesli anlatım, porsiyon ayarı ve daha fazlası
