Ingredients

• 8 garlic cloves, peeled, crushed
• 1 2" piece ginger, peeled, sliced
• 1/2 cup dry sake
• 1/2 cup gochujang (Korean hot pepper paste)
• 1/2 cup mirin (sweet Japanese rice wine)
• 1/4 cup vegetable oil, plus more for grilling
• 1 1/2 pounds skinless, boneless pork shoulder (Boston butt), sliced 3/4" thick

Instructions

1. Purée garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender. Set 1/4 cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.
2. Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
3. Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.
4. Do ahead: Pork can be marinated 1 day ahead. Keep chilled.