How to make it

  • Mix the ginger, garlic, miso, mirin, and gochujang together in a small bowl to make a thin paste. spread the paste on both sides of a piece of meat and set it down on a plate.
  • Cover with another piece of meat and spread some more sauce on top. Continue stacking and saucing until you run out of pork.
  • Get a heavy bottomed pan or cast iron skillet very hot over medium heat.
  • If the pork you’re using has a lot of fat you shouldn’t need any oil, but if it’s leaner go ahead and add some to the pan and swirl it around.
  • Scrape off any excess sauce and fry each piece of pork until brown on one side, flip then fry on the other. The pork will have a tendency to curl up, so use a spatula to press it down.
  • When the pork is cooked, transfer to a plate and serve immediately with white rice.

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