Make the marinade sauce

• In a mixing bowl, combine the gochujang, gochugaru, soy sauce, sugar, honey, rice syrup, minced garlic, grated ginger, sesame oil and black pepper.
• Mix well until smooth and glossy.

Marinate the pork

• Add the sliced pork shoulder to the sauce along with the sliced onion and green onion.
• Mix thoroughly so every piece is coated, then let it rest.

Cook the pork bulgogi

• Heat the cooking oil in a frying pan over medium-high heat.
• Add the marinated pork and cook, stirring, until the pork is cooked through and the sauce has caramelized slightly.

Serve in romaine wraps

• Sprinkle the pork with sesame seeds.
• Serve with washed romaine lettuce leaves and ssamjang, wrapping the pork in the lettuce.