This spicy Korean pork is very good served with rice, kimchi, and salad.
Ingredients
- rice wine vinegar: 0.25 cup
- soy sauce: 2 Tbsp
- gochujang (Korean hot pepper paste): 0.5 cup
- garlic: 3 Tbsp (minced)
- fresh ginger root: 3 Tbsp (minced)
- red pepper flakes: 2 Tbsp
- black pepper: 0.5 tsp
- white sugar: 3 Tbsp
- green onions: 3 piece (cut into 2-inch pieces)
- yellow onion, cut into 1/4-inch thick rings: 0.5 piece
- pork loin: 1 piece (2 pound, cut into 1/4 inch slices)
- canola oil: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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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!
