Bulgogi (pork)

1lb Pork Shoulder sliced very thinly
4 tbsp soysauce
1/4 cup dark brown sugar
1/2 cup pureed asian pears (1 cup sliced into a blender/food processor)
1/2 cup scallions or 3-4 medium length scallions chopped
4 cloves garlic
1 tsp grated/zested ginger root
1 tbsp sesame oil
1 tbsp mirin

The pork shoulder will cut thinly the colder it is. Not frozen/but nearly thawed/slightly frozen works best to get the thinness desired.

Can use regular pears instead of asian pears. Or 1/2 apple and 1/2 pear can achieve the same taste as asian pears. Use one cup sliced and then puree using anything-blender/Bullet (brand mincer), food processor, grinder, etc.

ginger root can be kept in the freezer and works best to grate/zest when frozen.

This recipe can keep for 5 days in the fridge. Make it on Sunday and then make as you need for lunches/etc throughout the week.

Slice pork thinly.

Mix the rest of the ingredients in a tupperware container.
Add the pork and mix.

Cover tightly and keep refrigerated. Can be used promptly-or for best results, let sit for 1 hr to overnight.

Cook over medium high heat using what you need in a pan each time per meal. It cooks quickly and can be served with rice alone, or with rice and lettuce for lettuce wraps.

Serving Size: 5 servings (3-4 oz per serving)