Start by prepping the aromatics! Slice 1 onions. Cut green onions in 3 inch lengthwise and mince garlic. Grate your ginger. Set all the aromatics aside. If you bought pork without it being sliced, this is a good time to slice the pork thinly ◡̈
Make your sauce by mixing 1.5 tablespoon cooking wine, ¼ teaspoon black pepper, 1 teaspoon plum extract, 1 tablespoon gochugaru, 1.5 tablespoon gochujang, 1 tablespoon honey, 2 tablespoon soy sauce, minced garlic, grated ginger, 1 tablespoon water and ½ teaspoon sesame oil. Mix sauce well.
Add your sliced pork and onions in the sauce and make sure every slice is covered in sauce. If you have extra time, marinate for 15-30 minutes. If no time, proceed to step 4.
Add 1 tablespoon oil on the pan and then add your sliced pork. When the pork is cooked and it has some crispy edges (takes 7-9 minutes ), add your sliced green onions. Mix together and turn off heat.
Garnish with sliced chilis and sesame seeds. Eat this pork bulgogi with lettuce or perilla leaves for the perfect ssam!