This would also probably be very tasty with flank steak, cut into thin strips and stir fried. It's on my list to try in the next few weeks, and I will update the post after I do!
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 1/2 cup gochu jang (Korean hot pepper paste) (I didn't have this, so I used about a teaspoon of Sriracha hot sauce in stead)
- 3 tablespoons minced garlic
- 3 tablespoons minced fresh ginger root (I cut this in half and it was plenty gingery!)
- 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
- canola oil
- 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. Stir fry until the pork is fully cooked, about 5-7 minutes. Remember to drain the liquid halfway through cooking, if it seems like there is an excessive amount of water in the pan. Serve over white rice.