INGREDIENTS
1 lb
thinly sliced pork belly (or pork shoulder)
1/2
medium onion, thinly sliced
2
– 3 scallions, roughly chopped
3 tbsp
Korean red chili pepper paste* (gochujang)
1 tbsp
Korean red chili pepper flakes (gochugaru)
2 tbsp
soy sauce
2 tbsp
rice wine (or mirin)
2 tbsp
sugar
1 tbsp
sesame oil
1 tbsp
minced garlic
1 tbsp
grated ginger
1/8 tsp
black pepper