• 8servings
  • 15minutes
  • 300calories

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Ingredients Jump to Instructions ↓

  1. 1/4 cup rice wine vinegar

  2. 2 tablespoons soy sauce

  3. 1/2 cup gochujang (Korean hot pepper paste)

  4. 3 tablespoons minced garlic

  5. 3 tablespoons minced fresh ginger root

  6. 2 tablespoons red pepper flakes

  7. 1/2 teaspoon black pepper

  8. 3 tablespoons white sugar

  9. 3 green onions, cut into 2 inch pieces

  10. 1/2 yellow onion, cut into 1/4-inch thick rings

  11. 1 (2 pound) pork loin, cut into 1/4 inch slices

  12. 1/4 cup canola oil

Instructions Jump to Ingredients ↑

  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. 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!


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