Pork Bulgogi
Pork neck 600g, 1mm thick
Soy sauce: 4T
Plum extract: 2T
Mirin (cooking wine): 4T
Oligodang (sweet syrup): 2T
Sugar: 2T
Minced garlic: 2T
Sesame oil: 3T
Pepper
Onion, sliced
Green onion, chopped

Spicy Pork Stir-fry (Jeyuk Bokkeum)
Pork neck 600g, 1mm thick
Soy sauce: 4T
Plum extract: 2T
Mirin (cooking wine): 2T
Oligodang (sweet syrup): 2T
Sugar: 1-2T (to taste)
Minced garlic: 2T
Gochujang (Korean red pepper paste): 2T
Gochugaru (Korean red pepper flakes): 4T
Pepper
Onion, sliced
Green onion, chopped

For both recipes, after marinating for at least 1 hour (overnight or up to 2 days in the fridge is fine), cook the meat. If you’re not cooking it right away, freeze it.

When the meat is about 50% cooked, add half an onion, green onion, and any vegetables like carrots, mushrooms, or others of your choice, and cook together.

Enjoy your meal!

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