Thinly slice the pork roast (about 1/8-1/4 inch thin) and lightly score the meat. Place in a mixing bowl.

In a separate bowl, mix together soy sauce, red pepper paste (gochu jang), wine (or sherry wine), sugar, sesame oil, sesame seeds, chopped green onions, minced garlic, minced ginger, and black pepper.

Pour the marinade mixture into the bowl with the pork.

Using your hands, knead the meat ensuring each piece is completely coated with the marinade.

Cover the bowl and refrigerate the marinated pork for at least 30 minutes.

Preheat grill or broiler. If grilling, line the grill with foil and poke holes for drainage. Alternatively, heat a pan with a little oil.

Cook the pork until lightly browned on both sides.

Serve hot with steamed rice and your choice of Asian vegetables.