Pork Bulgogi

INGREDIENTS

• 1 pound (0.4 kg) thinly sliced pork belly or pork shoulder
• 1/2 medium onion, thinly sliced
• 2 – 3 stalks scallion, roots removed, cut into 2 inch (5 cm) lengths
• 1 tablespoon oil

Bulgogi Marinade:

• 3 tablespoons Korean red chili pepper paste*, gochujang
• 1 tablespoon Korean red chili pepper flakes, gochugaru
• 2 tablespoons soy sauce
• 2 tablespoons rice wine, or mirin
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1/8 teaspoon black pepper

INSTRUCTIONS

1. Mix all Bulgogi Marinade ingredients well.
   
2. Cut the pork belly into bite size pieces, about 2 inch length.
   
3. Combine the meat, onion and scallions with the marinade and mix well. Marinate for at least an hour, or best overnight.
   
4. Heat a grill pan or a skillet over medium high heat and add the oil. Cook the pork slices until cooked through and slightly caramelized, turning over once.
5. Dish out and serve immediately with steamed rice.

ORIGINAL