Ingredients:

  • 1.5 lbs pork shoulder, sliced paper-thin (1/8 inch)
  • 4 tbsp Gochujang (Korean red chili paste)
  • 2 tbsp Gochugaru (Korean red chili flakes)
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp mirin
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 Asian pear, grated with juices
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a large mixing bowl, whisk together the gochujang, gochugaru, soy sauce, brown sugar, mirin, toasted sesame oil, minced garlic, grated ginger, and grated Asian pear until the sugar is dissolved and the paste is smooth.
  2. Add the sliced pork shoulder to the bowl. Massage the Spicy Korean BBQ marinade into the meat by hand to ensure every surface is thoroughly coated. Marinate for at least 30 minutes at room temperature.
  3. Heat a cast-iron skillet or grill pan over medium-high heat with a teaspoon of neutral oil. Working in batches to avoid crowding, lay the meat flat and sear for 2–3 minutes per side until charred and the sauce has caramelized into a sticky glaze.
  4. Remove the meat from the heat and immediately toss with sliced green onions and toasted sesame seeds before serving.