This spicy Korean pork is very good served with rice, kimchi, and salad.
Preparation Details
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 4 hrs
Servings: 8
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
Steps
- 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!
