Dwaeji Bulgogi (Korean-Style Spicy Grilled Pork)

seriouseats.com

Alissa Ponder

subheading: For the Dwaeji Bulgogi:

1 medium onion (about 7 ounces; 200 g), cut into 1-inch pieces

1 Asian pear (about 6 ounces; 170 g), peeled and cut into 1-inch pieces (see note)

3 scallions ( 60 g), white and green parts divided, white parts cut into ¼-inch pieces, green parts thinly sliced

5 garlic cloves ( 25 g)

1-inch piece (½ ounce; 14 g) fresh ginger, peeled and cut into ¼-inch pieces

1 cup (240ml; 240 g) gochujang (Korean chile paste)

¼ cup ( 25 g) fine ground gochugaru (Korean chile powder)

2 tablespoons (30ml) soy sauce

2 tablespoons (30ml) Korean rice syrup (see note)

2 tablespoons (30ml) mirin

1 tablespoon (15ml) toasted sesame oil

1 tablespoon ( 6 g) freshly ground black pepper

3 pounds (1.3kg) pork shoulder or belly, cut into ¼-inch-thick pieces (see note)

subheading: For Serving:

2 tablespoons ( 12 g) toasted white sesame seeds

Ssamjang (Korean barbecue dipping sauce)

Lettuce and perilla leaves, steamed rice, thinly sliced garlic, chiles, and scallions, and assorted banchan

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