Spicy Pork Bulgogi

A few days ago, Charlie asked me if I'd make some more bulgogi like I made for his birthday party. I was in Walmart yesterday and noticed they had a two pound pork Picnic roast.  Picnic roast is the actual shoulder on a pig while the shoulder roast is from the shoulder blade area. They both taste alike, it is easier to cut up for bulgogi  They are usually sold in smaller sizes than a shoulder roast.  It seemed like a good deal. Also yesterday at the farmers market I got some okra and fried it up today.  We only have it a couple times a year and open-air markets are the only place to get it.  Well I did see some at Walmart the same day that I got the pork roast but the pods looked too big to be tender.  The rest of the meal included kimchi and rice.

Jeyuk Bokkeum (Spicy Pork Bulgogi)

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

Servings: 4 Author: Hyosun

Ingredients

• 2 pounds thinly sliced pork shoulder roast (aka Boston Butt)
  
• 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.