Korean Spicy Pork BBQ (Jeyuk Bokkeum / Dweji Bulgogi)

Another item that turned up at our family BBQ. We bought butterhead and lettuce vege and had the meat eaten in wrap paired with garlic and seasoned seaweeds. 

It was Mum and Dad's first experience eating wraps and gave thumbs' up. Tiring prepping the food but definitely worth it when family and people who appreciates your food show you that gratifying good and yummy sign, plus a thank you so much for the food!!! It is all these that push one on to make more yummy dishes.

Korean Spicy Pork BBQ (Jeyuk Bokkeum / Dweji Bulgogi)
Recipe by Korean Bapsang

2 pounds thinly sliced pork shoulder (900g)
1 small onion thinly sliced
3 scallions cut into 2-inch pieces

Marinade:
6 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon Korean chili pepper flakes (gochugaru) (I left this out)

3 tablespoons soy sauce
3 tablespoons rice wine (or mirin)
2 tablespoons sugar (or brown sugar)

1 tablespoon corn syrup (or honey)
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 small apple grated (about 4 tablespoons) – optional (I left out the grated apple)

Mix all marinade ingredients well. Combine the meat, onion, and scallions with the marinade and mix well.

Marinate for about an hour. (I left it in the freezer to do its job for 2 days, brought it down the night before BBQ to let it defrost.) Grill over charcoal or pan fry in a skillet over medium high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet. Adjust the heat as necessary.)