Jeyuk bokkeum, also known as dwaeji bulgogi, is a popular Korean dish of thinly sliced pork, and oftentimes vegetables, in a vivid red sauce that’s spicy, salty-sweet and super-charged with garlic and umami. Seoul home cook Hakyung Han taught us her version—which, we were happy to learn, goes from skillet to table in a matter of minutes. Fatty, flavorful pork belly, cut into thin slices, is typical for jeyuk bokkeum, but Han used slightly leaner pork shoulder. Because shoulder often is sold only in large roast-size pieces in the U.S., we instead use boneless country-style spareribs, which are meaty fat-streaked slabs, usually ¾ to 1 inch thick, cut from the shoulder area of the animal. Thinly sliced then tossed with gochujang (Korean fermented chili paste), soy sauce, sugar, mirin (sweet rice wine) and gochugaru (Korean chili flakes; sweet paprika is a decent substitute), plus salt and pepper—the pork leaves flavorful drippings in the pan, which add complexity to the finished dish. Han adds sliced onion and scallions near the end of cooking so the vegetables retain much of their texture; we also add carrot coins. Steamed rice is the perfect accompaniment, or try it with lettuce leaves for wrapping.