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 (2 pound) 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)