Prep 10 mins
Cook 10 mins
This recipe is from a local Korean restaurant.
- 2 1⁄2 tablespoons soy sauce
- 1 tablespoon korean rice wine (soju) or 1 tablespoon sake or 1 tablespoon vodka or 1 tablespoon water
- 2 tablespoons red pepper paste (gochujang)
- 1 tablespoon red pepper powder (gochugaru)
- 1 tablespoon sugar
- 3 scallions, thinly sliced
- 2 tablespoons yellow onions, finely minced
- 2 garlic cloves, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 lb pork loin, thinly sliced
- 2 tablespoons vegetable oil
- 1 carrot, cut into strips
- 4 fresh shiitake mushrooms, stems discarded and caps cut into 1/3-inch wide slices
- 1 fresh long red chili pepper, seeded finely slivered
- 1 cup snow peas, halved lengthwise
- cooked white rice, for serving
- Whisk together soy sauce, soju, red pepper paste, red pepper powder, sugar, scallions, onion, garlic and ginger in a large bowl.
- Add pork and stir to coat. Cover and let the pork marinate at room temperature for 20 to 30 minutes.
- Heat oil in a large nonstick skillet over high heat. Add pork with all of its marinade. Cook, stirring now and then, until beginning to caramelize, about two minutes.
- Add the carrot, shiitakes, chile pepper and snap peas and another drop or two of oil if it is sticking to the pan. Continue to stir until the pork is cooked through and the vegetables are just tender, three to four minutes. Serve with rice.