Fiery Korean Satays

½ cup gochujang paste (Korean red chili paste)

¼ cup sriracha sauce
3 tablespoons sesame oil
3 tablespoons grapeseed oil
¼ cup seasoned rice wine vinegar
¼ cup lite soy sauce
¼ cup sugar
½ cup pineapple juice (chicken only)
½ cup chopped pineapple (chicken only)
2-3 pounds of pork or chicken
Salt

1.      Combine all of the non-meat ingredients in a large bowl and stir until the sugar is dissolved and the mixture is smooth.
2.      For grilled meat set the wooden skewers in water and let them soak
3.      Using a very sharp knife, slice the meat into thin long pieces (1/4 thick).  Salt the meat and put it into the marinade for 30 minutes at room temperature
4.      If grilling, thread the meat onto the skewers and reserve the remaining marinade for brushing the meat while it grills.
5.      If grilling cooked the meat on a hot grill and turn every minute, and brush the marinade on each turn.  Should take no more the 3-4 minutes total.
6.      If sautéing the meat then removed the meat from the marinade and put into a hot skillet and provide a good sear on each side.  Add enough marinade (and pineapple if chicken) to cover ½ the meat and sauté for 15-20 on a med-low heat until cooked.
7.      Serve