Jeyuk Bokkeum Spicy Pork Bulgogi With Pears

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This is from a korean-american mom's blog, eating and living, a great source of korean recipes. Traditionally some grated asian pear is used to flavor and tenderize the meat, but a tart apple can be used instead. I added a sliced red bell pepper, which the recipe did not call for, but which worked together well. The pork must be very thinly sliced and i buy pork/pork belly sliced for bulgogi at the korean market. Pork loin should have some fat on it. I used less soy sauce, but found the amount of gochujang to my taste.

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Steps

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Combine the meat , scallions , and onion in a medium bowl.

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Combine the marinade ingredients in a small bowl , mixing together well , and pour over the meat.

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Mix everything together well - i find this works best with your hands.

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Cover and let stand an hour.

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Grill or pan grill.

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If using a skillet , put a little neutral oil and sesame oil in the heated skillet.

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Do not crowd the meat , as it will then steam - cook in batches.

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Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.

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Serve with lettuce , rolling the cooked mixture into the leaves.

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I like boston or another leafy lettuce for this , as it rolls easily , but romaine works , too.

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Ingredients

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pork shoulder, scallions, onion, chili paste, rice wine, brown sugar, corn syrup, sesame oil, garlic, fresh ginger, asian pears, lettuce leaf