Korean · Dinner
Spicy Stir-Fried Pork
Thin-sliced pork shoulder stir-fried over high heat with gochujang, gochugaru, garlic and ginger, finished with sesame oil and scallion. Sweet, hot and savory, the pork develops a lacquered coating. Served over steamed rice with toasted sesame seeds.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
598Calories
41.2gProtein
29.8gFat
48.6gCarbs
12.4gSugar
3.1gFiber
1580mgSodium
150mgChol
9.4gSat Fat
890mgPotassium
65mgCalcium
3.4mgIron
0.9mcgVitamin B12
8.2mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice pork shoulder thinly against the grain and mince garlic and ginger. Combine pork with gochujang, gochugaru, garlic, ginger, soy sauce and sugar.
2
Marinate
Cover and let the pork sit at room temperature for 20 minutes.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add pork in a single layer and sear 3 to 4 minutes until browned.
4
Stir-fry
Add sliced onion and scallion to the wok and toss over high heat for 4 minutes until pork is cooked through.
5
Finish
Remove from heat, drizzle sesame oil and toss briefly until glossy.
6
Plate
Spoon rice onto a plate, top with pork, and sprinkle sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork-shoulder
- 3 tbsp3 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp vegetable-oil
- 11 onion
- 22 scallion
- 2 tsp2 tsp sesame-seeds
- 1 1/3 cup200g white-rice-cooked
