@DuranOfForcena
posted...
actually, come to think of it, that pork marinade recipe is pretty similar to the sauce i use when i cook an Asian-inspired stir fry, just with the addition of the sweet chili sauce, which i've thought about adding before but never have. and also i use chili powder and crushed red pepper instead of the Gochujang and Gochugaru, which i gather from googling are roughly equivalent substitutes. and i use Rice Vineger instead of Apple Cider Vinegar. might try the ACV this time, along with the sweet chili sauce.
1. Chili powder pretty much works as a substitute for gochugaru since the latter kinda tastes like a milder (both in heat and flavor) version of the former with a tangy tomato flavor to it, but gochujang doesnt really have an equivalent. Its (arguably) the backbone of Korean cooking for a reason - its sweet/salty/peppery/alcoholic flavor is very distinguished. Its also the stickiest substance Ive ever cooked with, moreso than honey/molasses/etc., and if making a marinade with it I highly recommend it being the first ingredient you put into the bowl or misc vessel, followed by whatever will most effectively break it down (i.e. vinegar).
2. Yeah rice would be the best alternative to apple cider for vinegar in this instance - maybe the best vinegar period, even. I mainly used apple cider because that kind specifically is supposed to counteract the blood clotting risk associated with pork, plus pork + apple in general is a time-honored pairing.