Korean Spicy Marinated Pork (Dae Ji Bool Gogi) recipe

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¼ cup rice wine vinegar
2 tablespoons soy sauce
½ cup gochujang (Korean hot pepper paste)
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
2 tablespoons red pepper flakes
½ teaspoon black pepper
3 tablespoons white sugar
3 green onions, cut into 2 inch pieces
½ yellow onion, cut into 1/4-inch thick rings
1 (2 pound) pork loin, cut into 1/4 inch slices
¼ cup canola oil

Nutrition Info

300.3 calories
carbohydrate: 16.8 g
cholesterol: 55.1 mg
fat: 17.3 g
fiber: 1 g
protein: 19.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 390.3 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -


  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!

Recipe Yield

8 servings

Recipe Note

This spicy Korean pork is very good served with rice, kimchi, and salad.

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