Ingredients
- 2 pound sthinly slice d pork shoulder or butt (or a combination of pork shoulder or butt and pork belly)
- 1/2 medium onion, slice d
- 3 scallions, cut into 2-inch piece s
- 6 tablespoon sgochujang
- 1 or 2 tablespoon sgochugaru
- 3 tablespoon ssoy sauce
- 3 tablespoon scooking rice wine (Mirim or Mirin)
- 2 tablespoon ssugar (or brown sugar)
- 1 tablespoon honey (or more sugar)
- 2 tablespoon ssesame oil
- 2 tablespoon sminced garlic
- 1 tablespoon grated ginger
- 1/2 small apple grated, 3-4 tablespoon s (or 2 T plum syrup, maesilcheong)
Instructions
- Thinly slice the meat, if not pre sliced.
- Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
- Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.
