- Put brown sugar in a saucepan and heat it on low until sugar is melted.
- Add water and keep heating until all of caramel turns to a liquid.
- Add garlic, sesame seeds, Cochujang, sesame oil, salt, pepper and soy sauce into the saucepan and mix it well.
- Remove mixture and place in a bowl which is big enough to marinate all of the pork and set on the side.
- Slice the pork into about 3/8-inch thickness.
- When the mixture in the bowl is cool, add eggs and mix it well.
- Add the pork into the mixture and mix it well. Marinate it overnight or at least 4 hours in the refrigerator.
- Take out marinated pork 15 minutes before you cook.
- Drain the pork and keep the marinade on the side.
- Heat a skillet and put some vegetable oil in it. Add the pork and cook it on high heat.
*Don’t make the skillet crowded. If your skillet is not big enough, use another skillet or cook several times.
- When the pork is cooked add the remaining marinade and cook for about one more minute.
Optional: When you serve, add some red leaf lettuce and some Cochujang paste on the side. When you eat, put a slice of the pork and a little paste on the lettuce, and roll it up. This meal goes with rice very well.
Recipe submitted by Kazumi Watts, Great Lakes, IL, Winner of the 2004 “Best of the Base” Recipe Contest.