Preparation Steps

• Add the thinly sliced pork butt, chopped yellow onion, and 0.5 cup chopped scallions in a large bowl. Set aside.
• Make the marinade in a small mixing bowl by whisking together the soy sauce, grated apple, seasoned rice wine vinegar, Gochujang Korean chili paste, light brown sugar, minced garlic, grated ginger, and sesame oil.
• Pour the marinade into the bowl of the pork and onions. Stir to fully coat all the pork with the marinade.
• Cover the bowl with plastic wrap and refrigerate for 1 hour or up to overnight to allow the pork to marinate and absorb the flavors.
• Add the peanut oil to a large, heavy-duty skillet on high heat. Once the oil is very hot, add half the marinated pork. Cook for 4-6 minutes. Remove the cooked pork to a serving plate and set aside.
• Add the remaining marinated pork to the skillet (add an additional 1 tablespoon of peanut oil if needed) and cook for another 4-6 minutes or until the pork is cooked through and the marinade thickens into a glaze.
• Add the second batch of cooked Korean BBQ pork to the serving plate and garnish with the remaining 0.25 cup of chopped scallions and optional sesame seeds.