Ingredient!
1 small white onion, mashed in a blender or food processor
1/4 cup of gochujang
2 tablespoons. gochugaru
2 tablespoons honey powder or brown sugar
2 tablespoons mirin
1 tablespoon light soy sauce
One 1/2-inch ginger button, chopped
3 garlic cloves, minced
1/2 pound of pork belly, cut 1/8 inch thick
1/2 pound pork shoulder, cut 1/8 inch thick
3 tbsp. vegetable oil
2 tsp. roasted sesame seeds, for garnish
1 spring onion, thinly sliced, for garnish
Steamed rice, for serving
Preparation!
In a large bowl, add the onion, gochujang, gochugaru, honey powder, mirin, soy sauce, ginger, garlic and 1 tablespoon of water; stir to combine. Add the pork, stir to coat and cool in the refrigerator for at least 2 hours or overnight.
Let the meat come to room temperature for 30 minutes before cooking. In a large cast-iron frying pan over high heat, heat 1 tablespoon of oil until lightly smoking. Add the marinated pork, as many slices as can fit in one layer, and up to 2 tablespoons extra marinade if you have one. Boil, turn often with tongs, until caramelized, about 5 minutes. Drain excess fat, rinse or wipe the pan clean and repeat with any remaining pork.
Transfer to a serving dish and garnish the meat with the sesame seeds and spring onion. Serve with steamed rice and lettuce or perilla leaves to wrap in if desired.