1/2 cup (120 milliliters) orange juice
2 tablespoons soy sauce
2 tablespoons doenjang (Korean soybean paste)
2 tablespoons gochujang (Korean chile paste)
1 1/2 teaspoons gochugaru (Korean chile flakes)
3 limes, halved
4 pounds boneless pork butt, trimmed of excess fat, cut into 2- to 3-inch pieces
1 large onion, quartered
1 large navel orange, halved
5 cloves garlic, smashed
One 2-inch knob fresh ginger, thickly sliced, smashed
Kosher salt or sea salt and freshly ground black pepper
Kosher salt or sea salt and freshly ground black pepper
1 pound (453 grams) frozen shoestring French fries
3/4 teaspoon cornstarch
3/4 cup (180 milliliters) chicken stock
1 tablespoon vegetable oil
Kosher salt or sea salt
3/4 cup (170 grams) grated sharp Cheddar or Gruyere
3/4 cup (170 grams) drained cabbage kimchi, finely chopped
1/2 cup (120 milliliters) sour cream
1 tablespoon Sriracha sauce
1/4 cup (45 grams) chopped red onion
8 to 10 slices pickled jalapenos, drained
Handful chopped fresh chives, optional
Disco fries -- slathered with gravy and melted cheese -- are a classic diner staple in my home state of New Jersey. Here's my Korean-American version.
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