Jeyuk Bokkeum (or Spicy Pork Bulgogi)

Check ingredients as you prepare them. These checks stay on this page.

• 2 pounds thinly sliced pork shoulder or butt (or a combination of pork shoulder or butt and pork belly)
  Ingredient note

  Source: 2 pounds thinly sliced pork shoulder or butt (or a combination of pork shoulder or butt and pork belly)
• 1/2 each medium onion, sliced
  Ingredient note

  Source: 1/2 medium onion, sliced
• 3 each scallions, cut into 2-inch pieces
  Ingredient note

  Source: 3 scallions, cut into 2-inch pieces
• 6 tablespoons gochujang
  Ingredient note

  Source: 6 tablespoons gochujang
• 1 each or 2 tablespoons gochugaru
  Ingredient note

  Source: 1 or 2 tablespoons gochugaru
• 3 tablespoons soy sauce
  Ingredient note

  Source: 3 tablespoons soy sauce
• 3 tablespoons cooking rice wine (Mirim or Mirin)
  Ingredient note

  Source: 3 tablespoons cooking rice wine (Mirim or Mirin)
• 2 tablespoons sugar (or brown sugar)
  Ingredient note

  Source: 2 tablespoons sugar (or brown sugar)
• 1 tablespoon honey (or more sugar)
  Ingredient note

  Source: 1 tablespoon honey (or more sugar)
• 2 tablespoons sesame oil
  Ingredient note

  Source: 2 tablespoons sesame oil
• 2 tablespoons minced garlic
  Ingredient note

  Source: 2 tablespoons minced garlic
• 1 tablespoon grated ginger
  Ingredient note

  Source: 1 tablespoon grated ginger
• 1/2 each small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)
  Ingredient note

  Source: 1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

1. Thinly slice the meat, if not pre-sliced.
2. 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.
3. Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.