Traditional Moksal Jumulleok

Pasos

1. Slice the pork collar (moksal) into thin, even strips about 3 to 4 mm thick, cutting cleanly against the grain to ensure a tender bite.
2. Peel the Asian pear and fresh ginger root, then grate them very finely along with the garlic cloves into a large bowl.
3. Add the fermented Korean chili paste (gochujang), Korean chili flakes (gochugaru), Korean brewed soy sauce (jin-ganjang), cooking rice wine (mirin), brown cane sugar, toasted sesame oil, and ground black pepper to the bowl, then whisk for 1 minute until smooth and glossy.
4. Slice the yellow onion into even 5 mm strips and cut the scallions on a wide bias into 3 cm pieces.
5. Add the sliced pork collar (moksal), yellow onion, and scallions to the marinade, then knead vigorously by hand for 2 to 3 minutes, squeezing the meat firmly to work the seasonings in.
6. Let the marinated meat rest at room temperature for 15 minutes so the juices and flavors penetrate the pork.
7. Heat the refined canola oil in a cast iron skillet or heavy grill pan over high heat for 2 to 3 minutes, until it reaches about 190 °C, indicated by a faint shimmer and light wisps of smoke.
8. Add the marinated pork and vegetables to the hot skillet, spreading them in a single layer for direct contact with the cooking surface, listening for an immediate, intense sizzle.
9. Sear over high heat, stirring vigorously with a spatula for 7 to 8 minutes, until the sauce caramelizes into a deep red glaze and the meat reaches at least 71 °C on an instant-read thermometer.
10. Transfer immediately to a warm serving platter, let rest for 1 minute to allow the fibers to relax, then sprinkle with unsalted toasted white sesame seeds.