Ingredients

• ●500g, thinly sliced pork shoulder
• ●1/4 cup soy sauce
• ●2 tablespoons brown sugar
• ●2 tablespoons sesame oil
• ●2 tablespoons minced garlic
• ●1 tablespoon grated ginger
• ●1 tablespoon rice wine vinegar
• ●1/2 teaspoon black pepper
• ●for serving cooked rice
• ●for serving Kimchi

Instructions

1. 1In a bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice wine vinegar, and black pepper.
2. 2Add the sliced pork shoulder to the marinade and mix well, ensuring that all the meat is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. 3Heat a large skillet or grill pan over medium-high heat.
4. 4Add the marinated pork shoulder to the pan in a single layer, being careful not to overcrowd it. Cook for 2-3 minutes per side, or until the meat is cooked through and slightly caramelized.
5. 5Serve the bulgogi over cooked rice, with kimchi and other Korean side dishes, if desired.