Korean BBQ Burnt Ends - The Cook's Cook

Ingredients

• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1.4-1.8 kg (3–4 lb) chuck roast cut into 5 cm (2 inch) cubes
• 2 tablespoons vegetable oil
• 120 ml (½ cup) gochujang
• 60 ml (¼ cup) soy sauce
• 60 ml (¼ cup) honey
• 60 ml (¼ cup) brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 2.5 cm (1-inch) fresh ginger, grated
• 1 tablespoon mirin
• 1 teaspoon red pepper flakes
• 2 scallions, sliced (for garnish)
• Steamed rice
• Kimchi
• Pickled vegetables