spicy korean pork stir-fry

ingredients
all
1 tbsp sugar
1 tbsp gochugaru
korean red pepper powder
2 tbsp gochujang
korean red pepper paste
2 1/2 tbsp soy sauce
1 tbsp soju
could also use sake, vodka, or water
3 whole scallions
thinly sliced
2 tbsp yellow onion
finely minced
2 cloves garlic
finely minced
1 tbsp fresh ginger
finely minced
1 lb pork loin
thinly sliced
2 tbsp vegetable oil
1 whole carrot
cut into strips
1 whole long red chile pepper
fresh, seeded and finely slivered
1 small snap peas
4 whole shiitake mushrooms
fresh, stems discarded and caps cut into one-third-inch-wide slices
white rice
steamed
cookware
This is a quick, easy, and tasty way to cook up pork tenderloin. Sometimes we don't have all the prescribed ingredients on hand, so we make do with what we have. We once made it though with dried shiitake mushrooms. It didn't taste amazing, so we'd recommend using fresh shiitakes every time. Toss the ingredients in the non-stick skillet to get the best coverage possible.
1
Whisk together the sugar, gochugaru, gochujang, soy sauce, soju in a large bowl.
2
Cut up the scallions, onion, garlic, and ginger and add to the bowl. Whisk again.
3
Add the pork and stir to coat. Cover and let the pork marinate at room temperature for 20 to 30 minutes.
4
While the meat marinates, prep the carrot, shiitake mushrooms, red chile pepper, and snap peas.
5
When marination is complete, heat 2 tablespoons of oil in a large non-stick skillet over high heat. Add the pork with all of its marinade. Cook, stirring now and then, until beginning to caramelize, about 2 minutes.
6
When marination is complete, heat 2 tablespoons of oil in a large non-stick skillet over high heat. Add the pork with all of its marinade. Cook, stirring now and then, until beginning to caramelize, about 2 minutes.
7
Add the carrot, shiitakes, chile pepper, and snap peas and another drop or two of oil if anything is sticking to the pan. Continue to stir and cook until the pork is cooked and through and the vegetables are just tender, 3 to 4 minutes.
8
Serve with steamed rice.
source: Marja Vongerichten's The Kimchi Chronicles