INGREDIENTS 4 tbsp gochugaru , Korean red pepper flakes or regular red pepper flakes 2 tbsp mirin 3 tbsp soy sauce 1 1/2 tbsp fish sauce 2 tbsp maesilaek , Korean plum extract or apricot jam 2 tbsp sugar 1/4 tsp black pepper 10 cloves garlic, chopped 1 1/2 lb pork butt, shoulder or belly, thinly sliced 1 large onion, sliced 1 tbsp cooking oil 4 green onions, cut into 2 -inch long pieces 1 red or green chili, optional sesame seeds sesame oil INSTRUCTIONS Combine gochugaru, mirin, fish sauce, soy sauce, maesiaek, sugar, black pepper and garlic in a large mixing bowl and let it sit for 5 minutes. Gochugaru will absorb the moisture from the sauces and will become thick pasty sauce. Add pork and onion, mix well with your hand. Let it marinade at least 30 minutes to over night. Thicker the meat, longer marinate time. Heat a large skillet over high heat, add cooking oil. Add mar...