Pork Bulgogi

🥘 Ingredients

Marinade

• brown sugar
  2 tbsp
• gochugaru
  1-2 tbsp
• gochujang
  6 tbsp
• grated apple
  1/2 small
• grated ginger
  1 tbsp
• honey
  1 tbsp
• minced garlic
  2 tbsp
• rice wine
  3 tbsp
• sesame oil
  2 tbsp
• soy sauce
  3 tbsp

Bulgogi

• onion
  1/2 medium
• scallions
  3
• thinly sliced pork shoulder
  2 lb

🍳 Cookware

• large bowl
• skillet

Marinade

1. 1

   Mix gochujang , gochugaru , soy sauce , rice wine , brown sugar , honey , sesame oil , minced garlic , grated ginger , and grated apple (or 3-4 tbsp maesilcheong) in a large bowl .

   gochujang: 6 tbsp, gochugaru: 1-2 tbsp, soy sauce: 3 tbsp, rice wine: 3 tbsp, brown sugar: 2 tbsp, honey: 1 tbsp, sesame oil: 2 tbsp, minced garlic: 2 tbsp, grated ginger: 1 tbsp, grated apple: 1/2 small

Bulgogi

1. 1

   Toss thinly sliced pork shoulder to coat well. Add onion (sliced) and scallions then toss again. Let sit for ⏱️ 30 minutes .

   thinly sliced pork shoulder: 2 lb, onion: 1/2 medium, scallions: 3
2. 2

   Grill or pan fry in a skillet (in 2 batches) over medium-high heat until slightly caramelized.