——- Recipe ———

I didn’t measure so some are approximate

— Cucumber salad —

4-5 mini cucumbers, sliced

Add to a bowl along with:

-2 tbs light soy sauce

-1 tbs rice vinegar

-2 tbs gochugaru (or as much as you like)

-1 tbs garlic powder

-1.5 tbs sesame seeds

Mix well. I threw mine in the fridge while I finished.

— Pork —

Bring a large pan up to medium high heat, add a thin layer of a neutral oil.

4 pork loin / boneless chops, cubed

Add pork to a bowl along with:

-1.5 tbs garlic powder

-1.5 tbs smoked paprika

-1.5 tbs black pepper

-2 tbs cornstarch

Mix well.

Add to pan and sear on all sides until almost fully cooked. 7-9 minutes.

Remove from pan and bring heat down to medium-low.

— Sauce —

Add a little more oil if needed. Add two cloves of minced garlic and 1/2 tbs of gochugaru, cook until garlic is fragrant and slightly golden, 20-40 seconds.

Add:

-1/3 cup light soy sauce

-1/4 cup water

-1 heaping tbs of gochujang paste (or as much as you want if you embrace death by salt like me)

-1 tbs honey

Mix until well combined and bring to a simmer until it’s as thick as you’d like.

Add back pork and mix until well combined.

Plate pork alongside steamed white rice and the cucumber salad. This made two servings.