– 1 pound (0.4 kg) thinly sliced pork belly or pork shoulder – 1/2 medium onion, thinly sliced – 2 - 3 stalks scallion, roots removed, cut into 2 inch (5 cm) lengths – 1 tablespoon oil Bulgogi Marinade: – 3 tablespoons Korean red chili pepper paste*, gochujang – 1 tablespoon Korean red chili pepper flakes, gochugaru – 2 tablespoons soy sauce – 2 tablespoons rice wine, or mirin – 2 tablespoons sugar – 1 tablespoon sesame oil – 1 tablespoon minced garlic – 1 tablespoon grated ginger – 1/8 teaspoon black pepper