Korean Spicy Pork Dwaeji Bulgogi
Ingredients
- 1/4 cup kochujang fermented red pepper paste
- 2 Tablespoon kochugaru crushed red pepper
- 2 Tablespoon brown sugar
- 2 Tablespoon minced garlic
- 2 Tablespoon soy sauce
- 2 Tablespoon sesame oil
- 3 Tablespoons mirin Japanese rice wine
- 2 pound pork butt or shoulder very thinly sliced
- 2 medium yellow onions thinly sliced
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