Pork Bulgogi

Ingredients:

• 1/4 cup gochujang (Korean chili paste)
• 3 tbsp. l. sesame oil
• 2 tbsp finely ground gochukaru (Korean red pepper)
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp. sugar
• 3 cloves garlic, grated
• 900 g pork belly, sliced ​​0.5 cm thick.
• Rice, lettuce, perilla leaves, samdian, green onions and toasted sesame seeds, for serving

Preparation:

1. Combine gochujang, sesame oil, gochukara, mirin, soy sauce, sugar, and garlic in a large bowl. Stir in the pork belly, coating it with the spices on all sides. Let stand at room temperature for 30 minutes.
2. Heat a large nonstick skillet over medium heat.
3. Drain any excess marinade from the pork. Fry the brisket, a few at a time, being careful not to overcrowd the pan, turning once, until cooked through and crispy, 5-6 minutes. Drain any excess fat and wipe the pan dry before frying the next batch.
4. Serve the pork belly with rice, lettuce leaves, perilla leaves, samdian, green onions and toasted sesame seeds.