Make the dough for the empanadas. In a food processor, pulse 2 cups all-purpose flour with 1 teaspoon salt, and ½ cup butter until the mixture resembles a coarse meal. Add 2 eggs, ¼ cup white wine, and 1 teaspoon vinegar and pulse just until the dough comes together. Wrap the dough in plastic wrap and chill for 1 hour.

Meanwhile, prepare the filling. In a medium bowl, combine 3 tablespoon gochujang with 2 tablespoon mirin, 2 tablespoon sake, 1 teaspoon soy sauce, 2 tablespoon brown sugar, ½ teaspoon black pepper, 1 teaspoon fish sauce, and 2 teaspoon honey. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add 2 lb ground pork and saute until browned, breaking up the meat. Add ½ teaspoon garlic, ¼ chopped onions, and ½ teaspoon ginger and saute for another 2 minutes. Add the gochujang sauce and mix well. Cook another 1-2 minutes or until the pork is caramelized. Remove from heat and let cool completely.

Prepare the scallion chimichurri. Combine all of the ingredients for the scallion chimichurri in a medium bowl, stirring to combine. Season with salt and pepper. Set aside.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Dust a clean work counter with flour and roll out the dough to ⅛ inch thickness. Use a 5-inch biscuit cutter to cut as many rounds as you can. Spoon ¼ cup of the filling into the center and fold one end over to create a half-moon. Crimp the edges with a fork. Repeat with the remaining filling and dough, rerolling the scraps to create more empanadas.

Lay the empanadas on the prepared baking sheet and brush on the egg wash. Bake for 20-25 minutes or until golden brown. Serve with scallion chimichurri.