These spicy Korean pork cutlets rock! Koreans would usually use ribs, but I like to make this recipe using streaky pork cutlets cut from the belly, as you get more meat than bone, and a nice amount of fat adds to the lovely flavours.
The spice mixture is quite hot, due to the kochujang (red pepper sauce), so it’s best served with Kimchi on the side to help control the heat. Once you start eating these cutlets it’s hard to stop, mainly because the chilli starts to kick in if you do!