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• 3/8 c gochujang (buy it on Amazon)
• 2 T gochugaru (buy it on Amazon)
• 3 T soy sauce
• 3 T mirin (I prefer to use a non-alcoholic variation—buy it on Amazon)
• 2 T sugar
• 1 T honey
• 2 T sesame oil (buy it on Amazon)
• 2 T minced garlic
• 1 T grated ginger
• 1/2 small apple, grated or pureed
• 2 lbs. pork loin (can substitute pork shoulder/butt or pork belly)
• 1/2 onion, sliced thin
• 3 scallions, cut into 2-inch pieces

In a large bowl or gallon Ziploc bag, add all ingredients except the pork, onion, and scallions. Mix well until fully combined. Slice the pork into thin medallions. Add the pork, onion, and scallions to the bowl/bag and toss everything well to coat with the marinade. Set in the refrigerator to sit for at least 30 minutes.

Pan fry in a skillet over medium high heat until slightly caramelized and most of the sauce has reduced. Adjust the heat as necessary.