Ingredients

• 0.25 cups rice wine vinegar
• 2 tablespoons soy sauce
• 0.5 cups gochujang , Korean hot pepper paste
• 3 tablespoons minced garlic
• 3 tablespoons minced fresh ginger root
• 2 tablespoons red pepper flakes
• 0.5 teaspoons black pepper
• 3 tablespoons white sugar
• 3 greens onions , cut into 2 inch pieces
• 0.5 yellows onion , cut into 1/4-inch thick rings
• 1 , 2 pound
• 0.25 cups canola oil

Instructions

1. 1 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.
2. 2 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!

Nutrition per serving