Ingredient!
1 small white onion,
1/4 cup gochujang
2 tablespoons. gochugaru
2 tablespoons honey powder or brown sugar
2 tablespoons of mirin
1 tablespoon light soy sauce
1/2 inch button minced ginger
3 garlic cloves, minced
1/2 lb sliced ​​pork belly, 1/8 inch thick
1/2 lb pork shoulder, sliced ​​1/8 inch thick
3 tablespoons vegetable oil
2 teaspoons. toasted sesame seeds, for garnish
1 minced shallot for garnish
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 pork, stir to coat and refrigerate 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 of oil until you lightly smoke. Add the marinated pork, as many slices that can fit in a layer, and up to 2 tablespoons of additional marinade if you have them. Cook, turning frequently with tongs, until caramelized, about 5 minutes. Add any excess fat, rinse or wipe the pan clean, and repeat with the remaining pork.