When I crave Korean food, I make Korean Fire Pork. I learned how to make this lovely dish from my gal pal Doohee. I love a flavor profile that's both spicy and sweet. I marinated thinly sliced pork in a wonderful Korean chili paste called kuchu jang overnight. I also added sliced onions, chopped garlic, green onions, ginger, roasted sesame oil, sugar, soy sauce, asian pear puree, and a touch of sake to the marinade. The next day, I sauteed the pork in its own juices until the meat was fully cooked. This dish is also great grilled. I served it with homemade Chinese chive kimchee, Japanese sticky rice and a side salad.