Korean spicy pork stir-fry
Thin pork shoulder in a spicy gochujang marinade, stir-fried with onion and scallions.
- Prep
- 32 min
- Cook
- 10 min
Scale the recipe
Ingredients
- pork shoulder Weigh raw, sliced 2–3 mm thick
- 400 g
- onion
- 100 g
- scallion
- 30 g
- neutral cooking oil
- 1 T
Seasonings
- gochujang
- 2 T
- gochugaru
- 1 T
- regular soy sauce
- 1 T
- sugar
- 1 T
- minced garlic
- 2/3 T
- toasted sesame oil
- 2/3 T
- toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the meat and vegetables
Separate the slices in 400 g of meat. Thinly slice 100 g of onion and cut 30 g of scallions into 4 cm lengths. Keep the vegetables separate from the raw meat.
-
Mix the marinade
Stir together 2 T of gochujang, 1 T of gochugaru, 1 T of soy sauce, 1 T of sugar, 2/3 T of garlic and 2/3 T of sesame oil.
-
Marinate the meat
Toss the pork in the marinade, cover and refrigerate for 20 minutes.
-
Start cooking the pork
Heat a broad skillet over medium-high heat and add 1 T of oil. Cook the pork in batches without overlapping the slices, turning to sear the outside.
-
Add the vegetables and cook through
When cooking in batches, finish cooking the pork and vegetables in each batch before starting the next one. Add the onion and scallions and keep stirring. Check the thickest slices with a food thermometer for at least 63°C inside. Lower the heat if the marinade catches.
-
Rest and finish
Transfer the cooked meat to a clean plate, let it rest for 3 minutes and sprinkle with 1/3 T of toasted sesame seeds.
