Korean Pork Stir-fry Recipe

Combine gochujang, grated Korean pear or Fuji apple, minced garlic, grated ginger, Japanese soy sauce, sesame oil, brown sugar, Asian rice wine, and gochugaru in a bowl.

Add pork pigue, cover, and marinate in the refrigerator for 2 to 8 hours.

Heat oil in a wok over high heat until smoking. Add white onion, leeks, and green finger chilies. Cook, stirring, until vegetables start to brown on the edges, about 2 to 3 minutes.

Add drained kimchi; cook until liquid is absorbed, about 2 minutes. Transfer to a plate; set aside. Working in 2 to 3 batches, heat cooking oil in the wok. Add pork; stir-fry just until cooked through and starting to brown. Transfer to a plate. Return all ingredients to the wok and add zucchini. Stir-fry until heated through. Season with salt and sprinkle with toasted sesame seeds.