Pork Belly Bulgogi

• 500 g pork belly, thinly sliced, around 1/8 inch
• 2 1/2 tablespoons dark soy sauce
• 1 tablespoon korean chili paste (gochunjang)
• 1 tablespoon korean soybean paste (sunjang ssamjang)
• 1 green onion, chopped
• 1 teaspoon minced garlic
• 2 tablespoons sesame oil
• ground black pepper, to taste
• sugar, to taste
• 2 tablespoons rice wine or 2 tablespoons dry sherry
• Accompaniments
• lettuce leaf
• shiso leaf
• sliced garlic

1. Mix together all of the ingredients except the pork, in a medium sized bowl. I use less soy sauce and a bit more of the wine instead.
2. Add the pork and mix thoroughly, coating all sides. I found this easiest to do with my hands,.
3. The original recipe did not specify, but I let it marinate for an hour at room temperature. If you want to let it marinate longer, refrigerate it.
4. Preheat oven to 350 deg F (180 deg C).
5. Line a baking pan with aluminum foil. I also lightly greased the foil.
6. Distribute the pork pieces on the baking pan (I found that half the recipe fit perfectly on my jelly roll pan).
7. Bake for 25-30 minutes until the meat is cooked and has started to brown.
8. Remove from the oven.
9. Finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
10. Note1: the recipe did not specify the amount of sugar and I added about a tsp of brown sugar to half the quantity of pork, as that is what I had at hand.
11. Note2: I served with leaf lettuce, although I think Boston lettuce leaves work better. I also served with a little sambal oelek on the side, as well as some Korean rice.

soy sauce, korean chili paste, korean soybean paste, green onion, garlic, sesame oil, ground black pepper, sugar, rice wine, accompaniments, shiso leaf, garlic

Taken from www.food.com/recipe/pork-belly-bulgogi-446586 (may not work)