1 pounds pork shoulder, trimmed and cut into thin 2x1-inch slices
1/3 cup plus 2 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 teaspoon garlic chili paste
2 tablespoons brown sugar
3 cloves garlic, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bunch green scallions, white and green parts thinly sliced
1 tablespoon toasted white sesame seeds
Trim the pork, slice and place in a medium size mixing bowl. Set aside.
In a second small mixing bowl add the soy sauce, sesame oil, chili paste, brown sugar, garlic, salt, and pepper. Mix well to blend.
Add the marinate to the sliced pork and toss to coat. Place the pork and marinade in a large ziplock bag and marinate for at least 8 hours or overnight.
To finish the bulgogi, place a large cast iron skillet over high heat. When hot, but not smoking, a place a layer of pork in the skillet without overcrowding. Sear the pork until you begin to see nice coloration/caramelization, about 2-3 minutes. Using tongs, carefully turn the pork over and cook for an additional 2-3 minutes. Transfer the bulgogi to a plate and cover to keep warm. Repeat the above process with the remaining pork, discarding the remaining marinade.
To serve, place in a large serving bowl (with or without rice), sprinkle with toasted sesame seeds and scallions.