Serves 10-12 people


For the Pork

2 lbs pork butt, trimmed and sliced into 1 in by 4 in long and ¼ in thick strips

For the Marinade

*You may mince/slice shallot, garlic, ginger OR rough chop and blend
3 large shallots, peeled
4 medium garlic cloves, crushed
1 (2-inch) piece ginger, sliced into 1/4-inch-thick coins
1/2 cup gochujang (Korean chili paste)
1/4 cup toasted sesame seed oil
1/4 cup soy sauce
¼ cup gochujaru (Korean chili powder)
3 Tbsp toasted sesame seeds
3 Tbsp brown sugar, packed
4 Tbsp sake

For the Garnish

Gochujaru (Korean chili powder)
Toasted sesame seeds
Thinly sliced scallions
Chili oil


Soak skewers in water so they don’t burn.

Toss sliced pork with marinade and let sit for at least 30 mins or overnight.

Heat grill or grill plate to high and rub the grill with a towel dipped in oil. Drain excess marinade off pork. Grill uncovered, turning rarely until done and lightly charred, about 10-15 mins.

For the Garnish

Plate skewers and garnish with chili flakes, toasted sesame seeds or sliced scallions. Drizzle chili oil.

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