Pork Bulgogi is one of my favorite Korean BBQ'd meats. It's something I really miss about living in San Francisco. I haven't found a really great Korean BBQ place in Madison yet. If anyone has any suggestions.......
The key to great bulgogi is really thinly cut meat. By slicing the meat thinly you greatly increase the surface area which makes the marinating a snap as well as making the cooking time brief. This is important because the pork used is shoulder which is a tough cut. With tough meat, either you cook it very hot very fast, or very low very slow... there is no in between unless you like eating something roughly approximating Charlie's boot.
It's really hard to cut meat thinly. There is a great cheat to cutting meat extremely thinly. You put it in the freezer for about 45 minutes, once the meat firms up you can almost shave the meat into paper thin slices. This is a perfect preparation for a lot of Asian dishes.
3 lbs Razor thin cut pork shoulder.
1 Red onion halved and thinly sliced.
5 T Soy sauce
5 Cloves of diced garlic
1 inch Ginger
2 T Turbinado sugar
4 T Korean chili paste
4 T Korean chili ground chili
3 T Rice vinegar
3 T Sesame oil
Mix together everything but the pork in a mixing bowl until everything is fully incorporated. Add the pork one slice at a time and cover well in the marinade. Let it sit in the marinade for at least 1-2 hours. Grill over charcoal.
The bulgogi was served with rice and homemade Kimchi (check out the recipe here) on corn tortillas.