Gochujang-Braised Cheek Pork, Reducing the Sauce Halfway Creates a Truly Addictive Flavor

Steps

1. 1

   Thinly slice the scallions and separate the white and green parts.

2. 2

   In a mixing bowl, combine Korean red pepper flakes, gochujang, water, mirin, sugar, rice wine, MSG, and minced white parts of scallions; stir to combine.

3. 3

   Heat oil in a skillet and sear the pork cheek until crispy.

4. 4

   Add the zucchini and garlic and stir-fry briefly.

5. 5

   Pour the prepared sauce into the skillet and reduce by half.

6. 6

   Taste and adjust seasoning with salt and pepper.

7. 7

   Stir in half of the sliced green parts of the scallions.

8. 8

   Transfer the pork cheek and sauce to a plate and garnish with Korean green chili, garlic, and sesame salt to serve.