Korean Char Siu Pork Shoulder Bulgogi‑Style

Ingredients

• 600 g Pork shoulder, thinly sliced
• 3 tablespoons Soy sauce (low-sodium)
• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Erythritol (or other zero‑calorie sweetener)
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Apple cider vinegar
• 2 cups Cabbage, shredded
• 2 tablespoons Green onion, sliced
• 1 tablespoon Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   In a large bowl combine soy sauce, gochujang, erythritol, minced garlic, grated ginger, apple cider vinegar, olive oil, salt, and black pepper; whisk until smooth.

2. 2

   Add the thinly sliced pork shoulder to the marinade, toss to coat thoroughly, and let it marinate at room temperature for 20 minutes, then refrigerate for the remaining 30 minutes (total marinating time ~50 minutes).

3. 3

   Preheat a grill or grill pan over medium‑high heat. Grill the pork slices in batches, cooking each side for about 3–4 minutes until nicely charred and cooked through, about 20 minutes total cooking time.

4. 4

   While the pork rests, toss the shredded cabbage with sliced green onion, a pinch of salt, and a drizzle of olive oil to make a simple slaw; let it sit for 5 minutes to soften.

5. 5

   Serve the grilled char siu pork shoulder over the cabbage slaw, optionally drizzling any remaining pan juices on top.