Jeyuk Bokkeum (Spicy Pork Bulgogi With Pears) - cooking recipe

Ingredients

2 lbs pork shoulder or 2 lbs pork belly, thinly sliced
3 scallions, cut into 2-inch pieces
1 small onion, thinly sliced
Marinade
6 tablespoons gochujang Korean chili paste
3 tablespoons rice wine or 3 tablespoons mirin
2 tablespoons brown sugar
1 tablespoon corn syrup or 1 tablespoon honey
2 tablespoons sesame oil
3 tablespoons minced garlic
1 tablespoon grated fresh ginger
4 tablespoons grated Asian pears or 4 tablespoons grated apples
Serve with
lettuce leaf

Preparation

Combine the meat, scallions, and onion in a medium bowl.
Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.