Growing up in Hawaii, I always thought that bulgogi was thin marinated beef but Bulgogi literally means "fire meat" in Korean, which refers to the cooking technique—over an open flame—rather than the dish's spiciness. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), although the seasonings are different.
1 pound thinly sliced pork belly (or pork shoulder)
1/2 medium onion, thinly sliced
2 – 3 scallions, roughly chopped
3 tablespoons Korean red chili pepper paste* (gochujang)
1 tablespoon Korean red chili pepper flakes (gochugaru)
2 tablespoons soy sauce
2 tablespoons rice wine (or mirin)
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1/8 teaspoon black pepper
Mix all marinade ingredients well.
Cut the pork belly into bite size pieces (about 2-inch long).
Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour.
Heat a grill pan or a skillet over medium high heat and add the pork slices. Cook until the pork is cooked through and slightly caramelized, turning over once
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