Korean · Dinner
Stir-Fried Perilla Leaves with Pork
Pork belly strips stir-fried with fresh perilla leaves, garlic, and ginger in a gochujang-doenjang glaze, finished with sesame oil and toasted sesame seeds. The dish balances the peppery, slightly bitter herbaceousness of perilla against savory-sweet fermented chile paste, served hot over steamed rice as a home-style Korean side dish.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
492Calories
16.9gProtein
42.1gFat
10.8gCarbs
5.8gSugar
2.1gFiber
774mgSodium
123mgChol
15.1gSat Fat
420mgPotassium
75mgCalcium
2.1mgIron
0.7mcgVitamin B12
9mgVitamin C
low-carb
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice pork belly into thin bite-size strips, stem perilla leaves and halve large ones, mince garlic, and grate ginger.
2
Sear
Heat vegetable oil in a wok over medium-high heat until shimmering, add pork, and sear 3–4 minutes until edges brown and fat renders.
3
Simmer
Whisk gochujang, doenjang, soy sauce, sugar, and ginger together, pour into wok, and simmer 1–2 minutes until sauce thickens and coats pork.
4
Toss
Add perilla leaves to wok and toss over medium-high heat 1 minute until wilted but still deep green, then remove from heat.
5
Finish
Drizzle sesame oil, scatter minced garlic, sliced scallion, and black pepper over top, then toss briefly to combine.
6
Plate
Transfer to serving plate, sprinkle toasted sesame seeds on top, and serve immediately with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g pork belly
- 80g80g fresh perilla leaves
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp doenjang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sesame seeds
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 1/4 tsp1/4 tsp black pepper
