Pork shoulder kick! Bulgogi + ❤️

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!