# pork bulgogi

A wonderful freezer-friendly meal for random weeknight dinners.

# ingredients

# marinade

• 8 tbsp gochujang
• 6 tbsp soy sauce
• 4 tbsp honey
• 10 cloves garlic, crushed
• 4 tbsp korean red chile flakes
• 1 tbsp freshly ground black pepper
• 2 tsp sesame oil

# items

• 3 lb pork shoulder
• 2 yellow onions, cut into 1/2 in wedges
• 2 bunches green onions, cut into 1 in pieces
• 1 cabbage (to shred and add to cooking pork)

# directions

• Freeze the pork shoulder for a few hours until firm, then slice as thin as possible, trimming away as much excess fat / connective tissue as possible.
• Mix all the marinade ingredients together, then combine with pork and onions in a bowl.
• Marinate at least 24 hours in the refigerator.
• Freeze portions in ziploc / vacuum seal bags.

# to cook

• Thaw the frozen bulgogi, then cook in 1 tbsp vegetable oil over medium heat, adding extra soy sauce if not enough liquid.
• Before serving, add a handful of shredded cabbage to the pan and cook until just wilted.
• Serve with rice (brown is quite nice).