Dwaeji Bulgogi Korean Style Spicy Grilled Pork Recipe

Ingredients

• For the Dwaeji Bulgogi:
• 1 medium onion (about 7 ounces; 200g), cut into 1-inch pieces
• 1 Asian pear (about 6 ounces; 170g), peeled and cut into 1-inch pieces (see note)
• 3 scallions (60g), white and green parts divided, white parts cut into 1/4-inch pieces, green parts thinly sliced
• 5 garlic cloves (25g)
• 1-inch piece (1/2 ounce; 14g) fresh ginger, peeled and cut into 1/4-inch pieces
• 1 cup (240ml; 240g) gochujang (Korean chili paste)
• 1/4 cup (25g) fine ground gochugaru (Korean chili powder)
• 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) Korean rice syrup (see note)
• 2 tablespoons (30ml) mirin
• 1 tablespoon (15ml) toasted sesame oil
• 1 tablespoon (6g) freshly ground black pepper
• 3 lb (1.3kg) pork shoulder or belly, cut into 1/4-inch-thick pieces (see note)
• For Serving:
• 2 tablespoons (12g) toasted white sesame seeds
• Ssamjang (Korean barbecue dipping sauce)
• Lettuce and perilla leaves, steamed rice, thinly sliced garlic, chilies, and scallions, and assorted banchan

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