Spicy stir-fried pork (Jeyuk-bokkeum)

1. Firm the pork shoulder slightly in the freezer, then cut it into thin slices, about 3 mm.

2. In a bowl, mix the gochujang, gochugaru, soy sauce, sugar, sesame oil, and the finely grated garlic and ginger.

3. Work the spice paste thoroughly into the pork and leave to marinate for at least 20 minutes, or up to a few hours.

4. Heat the oil in a wok or large frying pan, add the onion cut into half-moons, then after 1 minute the pork, and stir-fry over high heat for 6-8 minutes until cooked through.

5. When the meat has browned and the sauce clings to it, add the diagonally sliced spring onion and toss for another minute.

6. Sprinkle with sesame seeds and serve with steamed rice and lettuce leaves for wrapping the meat.

Tip: Marbled shoulder stays juicy, whereas lean loin dries out easily in this fast stir-fry. Control the heat with the amount of gochugaru – half is plenty for children.