1poundpork (Boston butt or loin), thinly sliced (about 1/4-inch thick)
For the marinade:
1.5tablespoonsdoenjang, 된장, Korean fermented soybean paste
2tablespoonsrice wine or mirinor other white wine
1tablespoonhoney, rice syrup (jocheong, 조청), or oligo dang (올리고당) or Maesil cheong (매실청), green plum extract
1teaspoonfinely grated ginger
1teaspoon vinegar or lemon juice
pepper to taste
4ouncesbuchugarlic chives, (or mix with minari)
If unavailable, substitute with 1 medium onion, thinly sliced
salt to taste
oil for stir-frying
For the wraps:
1or 2 heads of red or green leaf lettuce
10 to 15perilla leaves (kkaennip, 깻잎) - optional
crown daisy (ssukgat, 쑥갓) - optional
Ssamjang (sauce for wraps) - mix everything well
1tablespoongochujang, Korean red chili pepper paste
2tablespoonsdoenjang, Koreansoybean paste or to taste
If the sauce is too thick, use a tablespoon of water or soda to thin it.
Thinly slice the meat (about 1/4-inch thick), if not pre-sliced.
Combine all the marinade ingredients in a bowl and mix well.
Add the meat, and mix well until evenly coated. Marinate at least for 30 minutes.
Cut the optional vegetables into 2 - 3 inch lengths. Heat a skillet with a tablespoon of oil, and briefly stir-fry the vegetables until slightly wilted. Salt to taste. Transfer to a plate.
Heat a grill pan or a skillet over medium high heat and add the pork slices. Immediately lower the heat to medium. The marinade will burn if the heat is too high. Cook until the pork is cooked through and slightly caramelized, one to two minutes each side. Turn over a couple of times to prevent the marinade from burning.
Serve on a bed of the optional stir-fried vegetables along with the vegetables for the wraps and ssamjang.