1 lb. Sliced pork (preferrably the pork shoulder or butt, but can use precut samgyupsal)
1/2 large onion (or 1 whole medium onion)
2 - 3 stalks scallion
3 tbsp of soy sauce - may need to add more during re-seasoning
2 tbsp of sugar - may need to add more during re-seasoning
1/3 to 1/2 cup of Gochujang (red pepper paste) - depending on how spicy you like it
3 cloves of garlic
Ginger - use the size of about 2 - 3 cloves of garlic
Toasted sesame seeds
Prior to cooking, prepare the following:
Mince the garlic
Mince the ginger
Slice onion into strips
Chop scallion into 1 inch long strips
Slice carrot on a bias (angled)
Slice jalepeno on a bias
In frying pan, add a little sesame oil and bring up heat. Throw in minced garlic and minced ginger to flavor the oil. Throw in the pork and let it cook just until it turns white. Add in the gochujang - start with 1/3 cup - you can add more later if you like it more spicy. Stir until gochujang mixes with the pork and the pork turns red. Add in soy sauce and a little more sesame oil - this helps flavor the sauce and to helps it not stick to the pan. Start with 3 tbsp of soy sauce, but add more if you need as you go on. Also add in sugar. Keep stirring the pork so it doesnt stick to the pan. Let it cook for another minute, then taste.
It should taste spicy, but with a sweetness to it (that's the sugar). If the sauce is not right, this is the time to reseason. If its too sweet, add just a little more gochujang. If the sauce is too spicy, add a little more sugar. If the sauce is too dry (sticking to the pan), you need more liquid - add a little more sesame oil and soy sauce and sugar.
When the sauce tastes right, add in onions, carrots, and jalepeno at this stage. Stir until onion is cooked a bit (3 - 4 minutes). Add in scallions last so it does not wilt. Cook another minute or two. Sprinkle on toasted sesame seeds for show (yes, for show). Serve with rice.
Note 1: My mom always told me that whenever you use pork, you must add ginger. It takes away the greasy taste. And the main reason I add carrots, scallions and sesame seeds is for looks. It adds a texture and it looks better. And we all know, when it looks good, it tastes good. (this is what you learn when you grow up in a family full of professional chefs).
Note 2: You can easily make this into Kimchi Jaeyook Bokkeum. Just take some aged kimchi, chop roughly into smaller pieces, and add into pot when you add in the pork. Obviously, kimchi is spicy, therefore you may want to use less gochujang to start with. You can always add more as you go on, but you cant take back if you add too much (duh!)