Spicy & Sweet Gochujang Pork Stir-fry with Abundant Scallions
Crispy and Delicious Gochujang Pork Stir-fry Packed with Scallions
This Gochujang Pork Stir-fry features an abundance of fresh scallions, bringing out a rich, savory flavor. The crispiness and subtle sweetness of the scallions harmonize perfectly with the pork, creating a delightful balance that complements the spicy and sweet sauce. It’s a simple yet satisfying meal.
Main Ingredients- Pork shoulder for bulgogi, 450g
- 4 cloves garlic, minced
- White parts of green onions, 76g (about 1 large stalk)
Cooking Instructions
Step 1
First, prepare the pork shoulder (450g, trimmed of some fat from an initial 500g), minced garlic (4 cloves), and the white parts of the green onions (76g).
Step 2
Cut the white parts of the green onions into approximately 5-6 cm lengths, similar to how you would cut potatoes for fries. Avoid cutting them too thinly, as they might become mushy when stir-fried.
Step 3
In a bowl, combine the pork slices with 1 Tbsp of cooking wine, 1 Tbsp of ginger enzyme (or a pinch of grated ginger), and the minced garlic.
Step 4
Gently mix and massage the ingredients into the pork with your hands, ensuring the marinade coats the meat evenly. This helps the flavors penetrate the pork.
Step 5
Next, add 1 Tbsp of gochujang, 1 Tbsp of gochugaru, a pinch of black pepper, 1 tsp of toasted sesame seeds, 1 Tbsp of pear enzyme (or pear juice), and 1 tsp of sesame oil to the bowl.
Step 6
Mix everything thoroughly again. For a deeper flavor, it’s recommended to let the marinated pork rest in the refrigerator for at least 30 minutes before cooking. (I prepared this in the morning to cook for dinner.)
Step 7
Heat a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry briefly, flipping it over to sear the surfaces. Be careful not to overcook at this stage, as you don’t want to dry out the meat.
Step 8
Initially, the pork might seem a bit stiff as the juices haven’t fully released, but it will become tender and moist as it cooks with the sauce.
Step 9
Once the surface of the pork is lightly seared, reduce the heat to low. Continue to cook for about 20 minutes, stirring occasionally, allowing the pork to cook through and the sauce to thicken nicely.
Step 10
If the sauce appears to be drying out too much during this process, you can add 1-2 tablespoons of water to prevent it from sticking and burning.
Step 11
When the pork is almost fully cooked, add the prepared green onions to the pan.
Step 12
Increase the heat back to medium-high. Quickly toss everything together for about 1 minute, just enough to slightly wilt the green onions while keeping them pleasantly crisp. This step is crucial for retaining their texture.
Step 13
Turn off the heat. Transfer the delicious Gochujang Pork Stir-fry to a serving plate. It’s now ready to be enjoyed with a hot bowl of rice!
