Ingredient !
1 small white onion, pureed in a blender or food processor
1⁄4 cup gochujang (Korean red chile paste)
2 tablespoon . gochugaru (Korean red pepper flakes)
2 tablespoon honey powder or brown sugar
2 tablespoon mirin
1 tablespoon light soy sauce
One 1⁄2-inch knob of ginger, minced
3 garlic cloves, minced
1⁄2 lb. pork belly, sliced 1⁄8 inch thick
1⁄2 lb. pork shoulder, sliced 1⁄8 inch thick
3 tbsp. vegetable oil
2 tsp. toasted sesame seeds, for garnish
1 scallion, thinly sliced, for garnish
Steamed rice, for serving
Lettuce or perilla leaves, for wrapping (optional)
Preparation !
In a large bowl, add the onion, gochujang, gochugaru, honey powder, mirin, soy sauce, ginger, garlic, and 1 tablespoon water; stir to combine. Add the pork, stirring to coat, and refrigerate for at least 2 hours or overnight.
Let the pork sit at room temperature for 30 minutes before cooking. In a large cast-iron skillet over high heat, heat 1 tablespoon oil until lightly smoking. Add the marinated pork, as many slices as will fit in one layer, and up to 2 tablespoons extra marinade if you have any. Cook, turning frequently with tongs, until caramelized, about 5 minutes. Pour out any excess fat, rinse or wipe the pan clean, and repeat with any remaining pork.
Transfer to a serving bowl and garnish the meat with the sesame seeds and scallion. Serve with steamed rice and lettuce or perilla leaves for wrapping if desired.