Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

Name: Korean Spicy Marinated Pork (Dae Ji Bool Gogi)
Total time: 240
Yield: 8
Ingredients: 0.25 cup rice wine vinegar; 2 tablespoons soy sauce; 0.5 cup gochujang (Korean hot pepper paste); 3 tablespoons minced garlic; 3 tablespoons minced fresh ginger root; 2 tablespoons red pepper flakes; 0.5 teaspoon black pepper; 3 tablespoons white sugar; 3 green onions, cut into 2 inch pieces; 0.5 yellow onion, cut into 1/4-inch thick rings; 1 (2 pound) pork loin, cut into 1/4 inch slices; 0.25 cup canola oil

Recipe by funinthesun from allrecipes.com

Dinner 4 Hr.

Ingredients

8 servings

•

0.25 cup rice wine vinegar
•

2 tablespoons soy sauce
•

0.5 cup gochujang (Korean hot pepper paste)
•

3 tablespoons minced garlic
•

3 tablespoons minced fresh ginger root
•

2 tablespoons red pepper flakes

•

0.5 teaspoon black pepper
•

3 tablespoons white sugar
•

3 green onions, cut into 2 inch pieces
•

0.5 yellow onion, cut into 1/4-inch thick rings
•

1 (2 pound) pork loin, cut into 1/4 inch slices
•

0.25 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!