Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

• 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

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!

rice wine vinegar, soy sauce, gochujang, garlic, fresh ginger root, red pepper, black pepper, white sugar, green onions, yellow onion, pork loin, canola oil

Taken from www.allrecipes.com/recipe/162036/korean-spicy-marinated-pork-dae-ji-bool-gogi/ (may not work)