Korean Spicy Pork

A spicy (well, by Korean standards) stir fried dish of pork with vegetables, similar to dak galbi.

Ingredients:
1 1/4 lb pork loin, trimmed and thinly sliced
a medium onion either quartered and thinly sliced or cut in to thick slices (see note)
2 small zucchinis, halved lengthwise and cut into 1/4" slices
3 cabbage leaves, trimmed and chopped into roughly 1 inch squares
3 green onions, chopped
1 C chicken stock

Marinade:
6 T koch'ujang (Korean red pepper paste)
4 T koch'u karu (Korean red pepper powder)
6 cloves garlic, minced
2 T corn syrup
2 T sesame oil
2 t grated ginger
1 T mirin
2 T chicken stock
ground pepper to taste
2 T sugar
2 T soy sauce

Mix together the marinade ingredients, then add the pork; allow to marinate for at least 30 minutes.  Heat a little oil in a wok or large non-stick skillet and stir fry the onion until it starts to wilt (or see note about not adding it until after the pork goes in).  Add the pork and marinade mixture and stir continuously until the pork is close to done.  Add the rest of the ingredients and cook, stirring frequently, until the zucchini is just done.  Adjust the seasoning as necessary.

Note: I thinly slice the onion and cook it before adding the pork because I don't like big crunchy pieces of onion.  For a more traditional version cut the onion into bigger pieces and add to the pan shortly after the pork.