Jaeyuk bokkeum: spicy Korean pork stir-fry (재육볶음)

hen it is gloomy and raining outside, I like to spice up my day with hot food. For myself, I would normally whip up something quick like Thai phad phak ruam mit or Korean gochujang-flavoured udon. For guests, I go to greater lengths. When Muhabbat and Jitte came to visit me from Amsterdam, I treated them to jaeyuk bokkeum.

Jaeyuk bokkeum (재육볶음) is a Korean stir-fried pork. Basically, you marinate thinly sliced pork and vegetables, stir-fry them and serve with lettuce, seaweed, and bean sprouts.

1. Slice thinly 400 g lean pork (or veal for Jews and Muslims), 1 big carrot, 1 big onion, 6 shiitake mushrooms pre-soaked and 1 green bell pepper.
   
2. In a large bowl mix 2 tbsp gochujang (less if you are not into spicy food), 2 tbsp shoyu, 2 tbsp rice wine (dry white wine may also do), 1 tsp brown sugar, 4-5 cloves chopped garlic, 2-inch piece of ginger finely shredded, 1 tsp black sesame and 1 tsp white sesame. I also add 1 tsp kapi paste but this is not obligatory.
   
3. Mix 1 and 2 well and leave to marinate for at least 40 minutes.
   
4. Heat well a thick-bottomed cast-iron skillet. Add 1 tbsp sesame oil and fry 3 until the pork is done.
5. Serve with lettuce, seaweed, bean sprouts and freshly cooked rice.