Ingredients

• 1/4 cup Koha Kochujang (Hot Bean Paste)
• 1/2 cup Halm's Hawaiian BBQ Sauce
• 1/4 cup water
• 1 lb pork belly, shabu shabu, sliced
• 1/2 large sweet onion, 1/4" julienned
• 2 tablespoons sesame oil
• Optional: Roasted sesame seeds
• Optional: Green onion, 3" long cut
• Optional: Banchan (Kimchee or pickled onion)

Directions

1. In a mixing bowl, combine kochujang, Hawaiian BBQ sauce, and water. Whisk until thoroughly combined.
2. Add thinly sliced pork belly and sliced sweet onion to the marinade. Using your hands, mix until the pork belly and onion are completely coated. Let marinate for 30 minutes before proceeding.
3. Heat 2 tablespoons of sesame oil in a nonstick pan over high heat. Add the marinated pork belly and onions. Saute for 2-3 minutes, constantly stirring. If the sauce begins to stick to the pan, you can add a small amount of water to deglaze. (Optional: if using, add sliced green onions and sesame seeds at this point.)
4. Once the pork belly is fully cooked, remove from heat, transfer to a serving dish, and serve immediately with white rice and your banchan of choice.

Chef Tips

• If you prefer your bulgogi to be less spicy, you may reduce the amount of kochujang by half.
• For a sweeter flavor, you can substitute water with apple juice in the marinade.
• This marinade can also be used for beef or thicker cuts of pork belly for grilling.