Spicy & Sweet Pork Gochujang Stir-fry with Noodles & Enoki Mushrooms
Spicy & Sweet Gochujang Pork Bulgogi Stir-fry Made with Pork Shoulder! Packed with Noodles and Enoki Mushrooms for a Hearty Meal
This dish features thinly sliced pork shoulder, marinated in a savory and spicy gochujang sauce, then stir-fried with chewy glass noodles and plenty of enoki mushrooms. It’s a perfect side dish for rice or a delicious accompaniment to drinks!
Main Ingredients- Pork shoulder (for bulgogi) 600g
- 1 pack Enoki mushrooms
- 1 handful Cooked glass noodles (soaked)
- 10 leaves Perilla leaves
Seasoning Ingredients- Gochujang (Korean chili paste) 2 Tbsp
- Minced garlic 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp (add 1 Tbsp more for extra spice)
- Soy sauce (for cooking) 3 Tbsp (add 2 Tbsp more for umami)
- Oligosaccharide syrup 2 Tbsp (add 1 Tbsp more for shine and sweetness)
- Sugar 1.5 Tbsp
- Black pepper, a pinch
- Sake or rice wine 3 Tbsp (to remove pork odor)
- Sesame oil, a drizzle (for finishing aroma)
- Sesame seeds, a sprinkle (for nutty flavor)
- Gochujang (Korean chili paste) 2 Tbsp
- Minced garlic 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp (add 1 Tbsp more for extra spice)
- Soy sauce (for cooking) 3 Tbsp (add 2 Tbsp more for umami)
- Oligosaccharide syrup 2 Tbsp (add 1 Tbsp more for shine and sweetness)
- Sugar 1.5 Tbsp
- Black pepper, a pinch
- Sake or rice wine 3 Tbsp (to remove pork odor)
- Sesame oil, a drizzle (for finishing aroma)
- Sesame seeds, a sprinkle (for nutty flavor)
Cooking Instructions
Step 1
Prepare the pork shoulder, which is the star of this dish. Ensure it’s thinly sliced, suitable for bulgogi. This thin slicing allows the marinade to penetrate well and reduces cooking time.
Step 2
Now, let’s make the delicious sauce. In a bowl, combine the gochujang, minced garlic, gochugaru, soy sauce, oligosaccharide syrup, sugar, black pepper, and sake. Mix them thoroughly until smooth and well combined. (Tip: For a richer flavor, you can add pureed pear, apple, or onion. Adjust the sweetness to your preference.)
Step 3
Pour the prepared marinade over the pork shoulder slices and gently knead with your hands, ensuring the sauce coats every piece of meat. Transfer the marinated pork to an airtight container and let it rest in the refrigerator for at least 1 hour, or up to 3 days, for a deeper flavor. I usually marinate it the night before cooking.
Step 4
Trim the root ends of the enoki mushrooms and then separate the strands. Wash the perilla leaves, pat them dry, and slice them into bite-sized pieces that aren’t too large.
Step 5
Soak the glass noodles in warm water beforehand until softened to achieve a chewy texture. (Tip: Soaking the noodles the night before makes them ready to use the next day, which is very convenient.) If you like a spicy kick, remove the stems from the Korean chili peppers and finely chop them.
Step 6
Heat a pan over medium-high heat and add the marinated pork. Stir-fry until the pork is about 70-80% cooked. Then, add the soaked glass noodles. Pour in 2 Tbsp of soy sauce, 1 Tbsp of oligosaccharide syrup, and about half a cup of water. Stir continuously to prevent the noodles from sticking together and ensure everything is well mixed.
Step 7
Once the glass noodles become translucent and are cooked, add the prepared enoki mushrooms, sliced perilla leaves, and chopped Korean chili peppers. If you desire more heat, add extra gochugaru at this stage and mix well. (Tip: Adjust the amount of gochugaru according to your spice preference.) Continue stir-frying until all the ingredients are well combined.
Step 8
Finally, stir-fry for another 3-4 minutes until all ingredients are fully cooked and the sauce has thickened and coated everything beautifully. Turn off the heat, drizzle with a little sesame oil, and sprinkle with sesame seeds for a perfect finish. This dish feels like gochujang bulgogi with the addition of savory noodles! (Additional Tip: You can also add thinly sliced onions and carrots to the stir-fry for a colorful ‘red glass noodle’ dish.)
