Ingredients

Ingredients: Makes 6~8 servings

4 lbs pork shoulder (pork loin is fine)

1 yellow onion, cut into strips

4 scallion/green onion, cut into strips

2 tbsp gochugaru (Korean red pepper flakes)

3/4 cup (10 tbsp) gochujang (Korean red pepper paste)

2 tbsp brown sugar

4 tbsp soy sauce

3 tbsp sesame oil

6 garlic cloves, finely minced

1 tbsp cooking wine (or Mirin; optional)

1 Fuji apple (or pear), grated

1 tsp sesame seeds

1 tbsp corn syrup or honey (optional)

Preparation

Directions:

  1. To get extra-thin slices, place pork shoulder in the freezer for 30~40 minutes. Slice as thin as possible into 2 to 3-inch pieces.
  2. In a large mixing bowl (the pork will be added later), add the gochujang (red pepper paste), gochugaru (red pepper flakes), brown sugar, sesame oil, and sliced vegetables. In a food processor, bring together the soy sauce, garlic gloves, and apple slices and pulse until a runny consistency. Add to the mixing bowl and combine with ingredients.
  3. Add the slices of pork and coat well. Cover and marinate in the refrigerator at least 1 hour; the longer, the better.
  4. In a non-stick frying pan, cooked desired amount on medium-high heat for about 10 minutes or until pork pieces are slightly charred/burned. (1 tbsp olive oil is optional)
  5. Garnish with roasted sesame seeds and serve hot with rice.