Pork bulgogi by Llio Angharad

Ingredients

• 600g boneless pork shoulder, cut into small strips
• 1 pear (canned, with 2 tbsp of pear juice)
• 50g onion
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp honey (or brown sugar)
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp minced garlic
• 1 tsp minced ginger
• a sprinkle of ground black pepper
• 250g white long grain rice
• 500ml water
• 1 tbsp butter
• salt
• cooking oil
• 1 tbsp sesame seeds
• 1 tbsp red chili, chopped
• 1 tbsp fried garlic
• 1 tbsp spring onions
• coriander
• lettuce leaves
• kimchi