Ingredient !
1 small white onion,. 1 cup gochujang . 2 tablespoon . gochugaru . 2 tablespoon honey powder or brown sugar. 2 tablespoon mirin. 1 tablespoon light soy sauce. One 1-inch knob of ginger, minced. 3 garlic cloves, minced. 1 lb. pork belly, sliced 1 inch thick. 1 lb. pork shoulder, sliced 1 inch thick. 3 tablespoon vegetable oil. 2 teaspoon . toasted sesame seeds, for garnish. 1 scallion, thinly sliced, for garnish
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.