Pork Bulgogi

I enjoy watching the cooking show: let's cook hosted by Kelvin Su and Quen Yifeng. There is a epsiode whereby their contestant is korea. I saw one of the contestant prepare and cook three types of bulgogi: beef,  chicken and pork. 

Tell you all a secret, not only I like korean's spicy rice cakes and I also like the bulgogi. We chinese prefer our meat to be salty whereas they prefer it to be more sweeter. I also feel that bulgogi also goes well with lettcure. It can sort of chase away the oilyness.

Serves 2
Ingredients
Some Pork shoulder meat - enough for 2 person; thinly sliced
1 tbsp of light soya sauce
1 1/2 of Gochujang
2 tbsp of mirin
1 1/2 of sugar
1 tsp of sesame oil
1 tsp of sesame seeds
1 tsp of chopped garlic
2 tsp of korean red chilli powder
1/4 tsp of black pepper
1 medium size onion - cut into 0.5 cm slices

Garnishing
1 stalk of spring onion - chopped
3 to 4 lectture leaves - washed

Method

1. Marindate the pork shoulder meat with all the rest of the ingredients except onion and store in the fridge overnight.
2. Heat 1 tbsp of oil and stir fry onions till slightly brown.
3. Add in the marindated pork and stir for 1min and cover the pan for 5 mins or till the meat is cooked and gravy is thicken.
4. Place lectture leave on a plate and place the pork bulgogi over it.
5. Garnish with spring onions and serve hot with rice.