Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.

　　

Step 4

Do ahead: Pork can be marinated 1 day ahead. Keep chilled.