1 lb Pork Shoulder, cut by the butcher in ¼"-1/2" slices
2 Tablespoons Go Chu Jang Sauce (Hot Bean Paste - see the link below to order the GF version)
3 Tablespoons Soy Sauce (See the link below to order my favorite GF version)
3 Tablespoons Dry White Wine
3 Tablespoons Sugar
3 Tablespoons Sesame Oil
1 teaspoon Ground Pepper
1 Tablespoon Minced Garlic
2 Green Onions, Chopped
1 Cup White Basmati or Jasmine Rice
1 Package Bean Sprouts
1 Head Green Butter Lettuce (or Ice Burg if that's your preference)
Rooster Chili Paste for Garnish
Instructions
***The following recipe is for marinade per every 1 lb of Pork, and my cousin generally estimates 1 lb of Pork per person eating simply because it shrinks so much and we love having leftovers.
Combine the first ten ingredients in a plastic bag.
Marinate the meat for 8-10 hours.
Prepare Rice according to the package directions. (I LOVE the multi-cooker for rice cooking listed in the link below.)
Separate and Rinse Lettuce leaves.
Grill Pork until cooked through with significant crunchy charred portions.
Cut Pork into ½ inch sections with kitchen scissors.
Recipe by at https://www.thehungrydater.com/delicious-gluten-free-korean-pork-wraps/