Pork Bulgogi

Korean barbeque. Different than beef bulgogi, different ingredients, different sauce. With Trevor's help, I played around with two different recipes and came up with this. I've made this twice, after refining the first effort.

PORK BULGOGI

3 lb. pork loin, thinly sliced (I freeze for bit first to make this easy)
3/4 c. soy sauce
6 cloves of garlic
6 green onions, sliced
3 yellow onions, chopped
6 T. sesame seeds
black pepper
3 T. sugar
9 T. red pepper paste (gochujang)

6 t. sesame oil
6 t. chopped fresh ginger
6 t. white wine

Mix all ingredients together and marinate. Overnight is optimum; one hour is minimum. Cook meat in batches, over medium hot pan, until browned, one layer at a time. Serve with white rice.


Original recipes:
http://www.food.com/recipe/spicy-pork-bulgogi-29690 
http://crazykoreancooking.com/recipe/spicy-pork-bulgogi-spicy-marinated-pork