Spicy and Sweet Gochujang Pork Stir-fry
How to Make Delicious Gochujang Pork Stir-fry Without Being Too Spicy: The Golden Marinade Recipe
Make delicious Gochujang Pork Stir-fry easily at home. The spicy and sweet sauce is incredibly appetizing and perfect with rice!
Main Ingredients- 600g Pork (thinly sliced for stir-fry, such as pork shoulder, neck, or belly)
- 1/2 Onion
- 1 Green onion (scallion)
- 1 Korean chili pepper (optional)
- 1 Red chili pepper
- 1/5 Carrot
Cooking Instructions
Step 1
First, prepare the marinade that will determine the flavor of your pork stir-fry. In a bowl, combine all the marinade ingredients: 2 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp sugar, 1 Tbsp gochugaru, 1 Tbsp oligodang, 2 Tbsp minced garlic, a pinch of black pepper, 1/2 tsp ginger powder, and 1.5 Tbsp gochujang. Whisk with a whisk or spoon until the sugar is dissolved. Set this mixture aside to allow the flavors to meld while you prepare the other ingredients.
Step 2
Next, prepare the pork. I used thinly sliced pork shoulder, which is ideal for stir-fries. You can also use pork belly or neck for a delicious result. Cut the thinly sliced pork into bite-sized pieces. If the slices are too thick, the marinade may not penetrate well, so keep that in mind.
Step 3
Add the sliced pork to the prepared marinade. Use your hands to gently knead and mix the pork and marinade together, ensuring every piece is evenly coated. Thoroughly massaging the marinade into the meat will make it more tender and flavorful.
Step 4
While the pork is marinating, prepare the vegetables. Peel the onion, cut it into quarters, and then slice it into strips. Cutting it into thicker strips will help it maintain its texture when stir-fried.
Step 5
Wash the green onion and cut it into generous segments of about 5cm, separating the white and green parts. Slicing it diagonally can make it look more appealing.
Step 6
Slice the Korean chili pepper (if you like it spicy) and red chili pepper diagonally, removing the seeds. Peel the carrot and slice it thinly into rounds or half-moons. Cutting all the vegetables into similar sizes will help them cook evenly.
Step 7
Now it’s time to stir-fry. Since I used lean pork shoulder, I only added a little cooking oil to the pan. If you’re using pork belly or a fattier cut, you won’t need to add any oil. Heat the pan over medium-high heat.
Step 8
Add the marinated pork to the heated pan and start cooking. Use chopsticks or a spatula to separate the pork slices so they don’t clump together. Cook until the surface of the pork changes color as it cooks.
Step 9
Once the pork is partially cooked and its surface has turned white, add the carrot, which is a firmer vegetable, and stir-fry it with the pork. Continue to cook until the carrot is slightly translucent.
Step 10
Next, add the sliced onion, chili peppers, and green onion to the pan. Stir-fry everything together. Cooking over high heat and quickly will help preserve the crisp texture of the vegetables and the flavor of the pork.
Step 11
Continue to stir-fry vigorously over high heat until all ingredients are well combined. Be careful not to burn the sauce. Cook for another 2-3 minutes, stirring constantly, until the vegetables are softened and the pork is fully cooked. Stirring frequently ensures even cooking.
Step 12
Your delicious Gochujang Pork Stir-fry is ready! Using a pan with a lid will create a bit of sauce, resulting in a moister stir-fry. If you cook without a lid over high heat, you’ll achieve a chewier texture with less sauce. I cooked mine with less sauce.
Step 13
Serve the well-stir-fried pork onto a plate. The combination of tender meat and crisp vegetables is superb, and the spicy-sweet sauce is perfect with rice. It’s also delicious served over hot rice and mixed in!
