Slice the pork very thinly best to slice mostly frozen. Put into a ziploc bag. Leave this in the refrigerator till it's completely defrosted.
Add the salt and pepper.
Add the gochujang paste and coat each piece of meat.
Add to a ziploc bag.
Open the radishes and take out the envelopes. See if they are julienne or sliced into medallions. If medallions slice into julienne style.
Get all the air out of the bag as possible
Let this marinate for a day and overnight in the refrigerator. I did mine for 2 days.
Cook the rice as you like. You can also see any of my recipes or follow instructions on the package. I added a cup of English peas.
These are the type of radishes I used.
Rinse the pickled mustard greens very well. Discard the liquids in the package.
Slice the carrots, and celery on a bias. Finely slice the onion, and garlic cloves.
Now vegetables are ready. Set them aside.
Slice the bacon and lay flat in a pan and start to heat. This will allow more even rendering of the fat.
Heat a skillet add the regular pork and sear this won't take long at all the pork is so thin. Set aside.
When almost done looking like this in picture this is the way you want it.
Add the vegetables to the pan with the bacon drippings and bacon. Cover and simmer till the carrots are where you like them in doneness.
Add cornstarch to the vegetables.
Stir till you don't see the cornstarch.
Add the broth and stir.
Now mix the second tablespoon of cornstarch and water pour into the vegetables. When thickened set aside.
Now do the gochujang pork on the hot pan.
Turn as needed.
You may need to scrape the pan.
Do in batches till done.
Divide the vegetables serve half with the gochujang pork and half with the regular pork.
Serve with the rice I hope you enjoy!!!
