Korean fire meat

Ingredients for 5 servings:

• 1 kg pork neck or pork belly
• 100 ml soy sauce, dark
• 2 tbsp chili paste, Korean (Gochujang)
• 1 pear(s) or kiwi
• ½ onion(s)
• 4 cloves garlic
• 1 ½ cm ginger root
• 1 tbsp sugar
• 2 tsp sesame oil
• ½ bunch of spring onions
• 2 tbsp corn syrup
• sesame

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes

Daeji Bulgogi

Cut the pork neck or belly (pork belly should only be used if you can get it in very thin slices) into small, thin pieces and place in a bowl (have the butcher pre-slice it if necessary). Then place the kiwi or pear (depending on your taste) in a bowl with the onion, garlic, ginger, sugar, soy sauce, sesame oil, and gochujang (depending on how spicy you want it) and puree. Pour the puree over the meat and mix again. Let it sit in the refrigerator for at least 2 hours (a whole day is better). Brown the meat in a little oil and the spring onions in a pan, adding the corn syrup after about 5 minutes. When the meat is cooked, season to taste (adjust the seasoning if necessary), transfer to a bowl, and sprinkle with sesame seeds. Serve with rice and various Korean side dishes.