Pork Bulgogi

I got a 9+ pork shoulder with making Carnitas in mind,  it but Charlie wanted it cut up of bulgogi.  I forgot how much waste there is when you do that. But except for this, the rest is portioned out and in the freezer now.  There was about 3 pounds of waste.

I don't know why it turned out so dark, it wasn't burnt, it was good but it should have been red.  I'll use a wok next time. This cast iron griddle is  going to be a chore to clean.

Jeyuk Bokkeum (or Spicy Pork Bulgogi)

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Prep Time10mins Cook Time10mins Marinating time1hr Total Time15mins

Servings: 4 Author: Hyosun

Ingredients

• 2 pounds thinly sliced pork shoulder or butt (or a combination of  pork shoulder or butt and pork belly)
• 1/2 medium onion, sliced
• 3 scallions, cut into 2-inch pieces

Marinade:

• 6 tablespoons gochujang
• 1 or 2 tablespoons gochugaru
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or mirin)
• 2 tablespoons sugar (or brown sugar)
• 1 tablespoon honey (or more sugar)
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

Instructions

• Thinly slice the meat, if not pre-sliced.
  
• Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
  
• Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.