2 pounds pork belly, shoulder or butt, thinly sliced
1 medium yellow onion, thinly sliced
4 scallions, cut into 1 inch pieces (plus more thinly sliced for serving)
¼ cup gochujang
3 Tbs soy sauce
3 Tbs brown sugar
2 Tbs Spicewalla Korean BBQ Rub
2 Tbs garlic, minced
2 Tbs ginger, minced
2 Tbs Sesame oil
Bibb or butter lettuce leaves, for serving
White rice, for serving
Kimchi, for serving

1. To a mixing bowl add the sliced pork, sliced onion and scallion, set aside.
2. In another mixing bowl combine the gochujang, soy sauce, brown sugar, Korean BBQ Rub, garlic, ginger, and sesame oil. Stir to fully combine. 
3. Add the marinade to the mixing bowl with the pork and onions. Use your hands to rub the marinade into the pork, making sure to coat evenly. Cover and store in the fridge for at least 30 mins or up to overnight.
4. In a cast iron or wok over medium high heat, cook in batches to avoid overcrowding for about 5 minutes until slightly caramelized.
5. Serve with lettuce leaves, rice, scallions and kimchi.
6. Enjoy!