Korean Spicy Marinated Pork

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup rice wine vinegar
• 2 tablespoons soy sauce
• 1/2 cup gochujang (Korean hot pepper paste)
• 3 tablespoons minced garlic
• 3 tablespoons minced fresh ginger root
• 2 tablespoons red pepper flakes
• 1/2 teaspoon black pepper
• 3 tablespoons white sugar
• 3 green onions, cut into 2 inch pieces
• 1/2 yellow onion, cut into 1/4-inch thick rings
• 1 (2 pound) pork loin, cut into 1/4 inch slices
• 1/4 cup canola oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, whisk the rice wine vinegar, soy sauce, gochujang, minced garlic, minced ginger, red pepper flakes, black pepper and white sugar until smooth.

2. Place the pork slices in a large bowl or sealable bag, pour over the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to overnight.

3. Heat the canola oil in a large skillet or grill pan over medium-high heat until shimmering.

4. Add the pork in batches in a single layer, shaking off excess marinade. Cook 2 to 3 minutes per side until caramelized at the edges.

5. Cook until the thickest slices reach 145°F (63°C) inside, then transfer to a plate and rest for 3 minutes.

6. Add the onion rings and green onion pieces to the pan and stir-fry for 2 minutes until just softened.

7. Return the pork to the pan, toss with the vegetables and cook 1 minute more to heat through, then serve hot.