Spicy Stir-Fried Pork Diaphragm (Galmaegisal), Pre-Marinated with Vinegar for a Clean, Chewy Bite

Steps

1. 1

   Score the fascia on the galmaegisal diagonally and cut into small bite-sized pieces

2. 2

   In a bowl, combine the meat with vinegar 1T, salt 1 pinch, sugar 1T, and black pepper 0.5T; mix well and marinate for 10 minutes

3. 3

   Slice the onion thinly; cut the green onion into large chunks about 5cm long

4. 4

   In a bowl, mix gochujang 2T, gochugaru 4T, mirin 2T, starch syrup 2T, plum syrup 1T, dark soy sauce 1T, and minced garlic 1T to make the sauce

5. 5

   Stir-fry the marinated pork in a pan first; when about halfway cooked, add the sauce and continue cooking until the meat is done

6. 6

   Add the onion and green onion and stir-fry over high heat for about 2 minutes until slightly charred at the edges