2poundsthinly sliced pork shoulder or butt (or a combination of pork shoulder or butt and pork belly)
1/2medium onion, sliced
3scallions, cut into 2-inch pieces
1or 2 tablespoonsgochugaru
3tablespoonsrice wine (or mirin)
2tablespoonssugar (or brown sugar)
1tablespoonhoney (or more sugar)
1/2small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)
Thinly slice the meat, if not pre-sliced.
Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.