Kevin Cooks: Spicy Pork

Rich JC: Inside the restaurant

My friend in college would rave about this place called “Rich JC”. He would go weekly, and he talked it up quite a bit. So of course, we went. Sandwiched between a Subway and a banh mi shop, Rich JC was an unassuming Korean restaurant. Upon entering, one would wonder where the rest of it was. The whole “restaurant” sat around eight people. A narrow path lied before you. On your right was a wood paneled wall with a mounted coat rack, where, when winter in Michigan comes, the piled on jackets would pretty much obstruct the only way in and out. On your left was bar seating - and only bar seating. We sat elbow to elbow on the padded circular black stools that were mounted to the floor. Styrofoam cups were stacked next to us along with a plastic pitcher of water. The waitress handed us a beat up laminated menu, but we didn’t need it. We were getting the spicy pork. 

Ingredients:

• Pork

• 1 onion

• 1/2 of a cabbage

• 4 green onions

For the Marinade

• 1/4 cup of gochujang

• 1 tablespoon of gochugaru

• 1 tablespoon of minced ginger

• 4 cloves of minced garlic

• 1 tablespoon of soy sauce

• 1 tablespoon of honey (or sugar)

• 1 tablespoon of sesame oil

Directions:

Start by prepping your meat and vegetables. Cut the pork into thin slices or to your liking. Slice your onion and green onion. Cut your cabbage into smaller square shaped pieces.

Make the marinade and toss all ingredients in a large bowl.

Let it sit in the refrigerator for 30 minutes or more.

Heat up a skillet or pan, and add all marinaded contents until done. Serve with rice.