1. Cook the rice before you make the pork, as it should be served and eaten immediately. 2. Slice the pork into thin strips, about a quarter inch thick. Toss them in a bowl with the cornstarch until they are thoroughly coated. Allow to cool to room temperature. 3. In a pan with sides, heat the fry oil on high heat until very hot. In batches, fry the pork until cooked thoroughly, and place on a plate with a couple paper towels to blot. 4. In a sauce pan, heat some of the fry oil (about three teapoons), and add the garlic, gochujung paste, chilis, and cumin. Add a good crack of black pepper along with a pinch of salt as well. Stir well and allow to fry for a minute or two until everything is nice and hot and mixed. Add the pork and sesame seeds and toss in the pan, cooking for another minute or two, and stirring carefully yet continuously. 5. Place in a bowl and top with scallions if you'd like them. Serve while still hot and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
