Pork Belly Bulgogi - cooking recipe

Ingredients

500 g pork belly, thinly sliced, around 1/8 inch
2 1/2 tablespoons dark soy sauce
1 tablespoon korean chili paste (gochunjang)
1 tablespoon korean soybean paste (sunjang ssamjang)
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons sesame oil
ground black pepper, to taste
sugar, to taste
2 tablespoons rice wine or 2 tablespoons dry sherry
Accompaniments
lettuce leaf
shiso leaf
sliced garlic

Preparation

Mix together all of the ingredients except the pork, in a medium sized bowl. I use less soy sauce and a bit more of the wine instead.
Add the pork and mix thoroughly, coating all sides. I found this easiest to do with my hands,.
The original recipe did not specify, but I let it marinate for an hour at room temperature. If you want to let it marinate longer, refrigerate it.
Preheat oven to 350 deg F (180 deg C).
Line a baking pan with aluminum foil. I also lightly greased the foil.
Distribute the pork pieces on the baking pan (I found that half the recipe fit perfectly on my jelly roll pan).
Bake for 25-30 minutes until the meat is cooked and has started to brown.
Remove from the oven.
Finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
Note1: the recipe did not specify the amount of sugar and I added about a tsp of brown sugar to half the quantity of pork, as that is what I had at hand.
Note2: I served with leaf lettuce, although I think Boston lettuce leaves work better. I also served with a little sambal oelek on the side, as well as some Korean rice.