|For the Skewers|
|Soak skewers in water so they don’t burn.|
|In a large bowl, create the marinade out of the shallots, garlic, ginger, gochujang, sesame oil, soy sauce, gochujaru, sesame seeds, brown sugar, and sake.|
|Toss sliced pork with marinade and let sit for at least 30 minutes or overnight.|
|Heat grill or grill plate to high and rub the grill with a towel dipped in oil. Drain excess marinade off pork, then thread the meat through the skewers. Grill uncovered, turning rarely until done and lightly charred, about 10 to 15 minutes.|
|Plate skewers and garnish with gochujaru, toasted sesame seeds or sliced scallions. Drizzle chili oil.|
Marinade: You may mince/slice shallots, garlic and ginger, OR rough chop and blend.