Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

https://www.allrecipes.com/recipe/162036/korean-spicy-marinated-pork-dae-ji-bool-gogi/

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 (1kg) pork loin, cut into 1/4 inch slices

¼ cup 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. 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!

Korean Fish Stew

2½ pounds cleaned whole fish (black sea bass, cod, pollock, flounder, fluke), cut into 2 inch pieces
8 cups water
1 pound Korean radish (or daikon) sliced into ⅛ inch thin bite sized pieces
7-8 large dried anchovies, with heads and guts removed and placed in a stock pouch (or soup strainer, or tied up in cheesecloth)
1 dae-pa (or 4 to 5 green onions), sliced diagonally
1 large green chili pepper, sliced
1 red chili pepper, optional but if you use, sliced diagonally
4-5 sprigs of chrysanthemum greens (substitute with a few basil sprigs)

For the seasoning paste:

½ cup Korean hot pepper flakes (gochugaru)
10 garlic cloves, minced
2 tablespoons Korean fermented bean paste (doenjang)
1 tablespoon Korean hot pepper paste (gochujang)
1 tablespoon soy sauce
2 tablespoons fish sauce
½ teaspoon ground black pepper
3 tablespoons mirim (or soju)

Make seasoning paste:

1. Combine the seasoning paste ingredients in a bowl.
2. Mix it well with a spoon. Set aside.

Make maeuntang:

1. Combine the radish, dried anchovies, and 8 cups of water in a large pot.
2. Cover and cook for 20 minutes over medium high heat until the radish turns a little soft.
3. Add the fish and about half of the seasoning paste.
4. Cover and cook for another 20 minutes over medium high heat until the fish is fully cooked.
5. Remove the anchovy pouch and add green chili pepper and green onion. Taste the soup and add more paste if you want it spicier and saltier.
6. Gently stir the stew a few times with a wooden spoon and cook for about 3 to 5 minutes.
7. Turn off the heat and add the chrysanthemum greens and red chili peppers.

Serve with rice, kimchi, and a few other side dishes, if you have them