Description
This spicy Korean pork is very good served with rice, kimchi, and salad.
Ingredients
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce
- ½ cup gochujang (Korean hot pepper paste)
- 3 tablespoons minced garlic
- 3 tablespoons minced fresh ginger root
- 2 tablespoons red pepper flakes
- ½ teaspoon black pepper
- 3 tablespoons white sugar
- 3 green onions, cut into 2 inch pieces
- ½ yellow onion, cut into 1/4-inch thick rings
- 1 (2 pound) pork loin, cut into 1/4 inch slices
- ¼ cup canola oil
Instructions
- Stir together the vinegar
- soy sauce
- hot pepper paste
- garlic
- ginger
- red pepper flakes
- black pepper
- sugar
- green onions
- and yellow onion in a large bowl. Mix in the pork slices
- mixing well until completely coated. Place into a resealable plastic bag
- squeeze out any excess air
- seal
- and marinate in the refrigerator at least 3 hours.
- Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches
- and cook until no longer pink in the center
- and lightly browned on the outside
- about 5 minutes per batch. Be careful when cooking the meat
- the spicy fumes will hurt your nose!
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 4 hrs
Servings: 8