Jeyuk Bokkeum (Spicy Pork Bulgogi With Pears)

• 2 lbs pork shoulder or 2 lbs pork belly, thinly sliced
• 3 scallions, cut into 2-inch pieces
• 1 small onion, thinly sliced
• Marinade
• 6 tablespoons gochujang Korean chili paste
• 3 tablespoons rice wine or 3 tablespoons mirin
• 2 tablespoons brown sugar
• 1 tablespoon corn syrup or 1 tablespoon honey
• 2 tablespoons sesame oil
• 3 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 4 tablespoons grated Asian pears or 4 tablespoons grated apples
• Serve with
• lettuce leaf

1. Combine the meat, scallions, and onion in a medium bowl.
2. Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
3. Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
4. Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
5. Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.

pork shoulder, scallions, onion, marinade, gochujang korean, rice wine, brown sugar, corn syrup, sesame oil, garlic, ginger, grated apples

Taken from www.food.com/recipe/jeyuk-bokkeum-spicy-pork-bulgogi-with-pears-450110 (may not work)