Spicy pork stir-fry

Name: Spicy pork stir-fry
Yield: Serves 2
Cuisine: Korean
Ingredients: 15 ml/1 tbsp vegetable oil; 30 ml/2 tbsp mirin or rice wine; 400 g/14 oz pork shoulder; 1 spring onion (scallion), finely chopped; ½ carrot; ½ red chilli, finely sliced; steamed rice and miso soup, to serve; 2 spring onions (scallions); 1 garlic clove, finely chopped; 30 ml/2 tbsp dark soy sauce; 15 ml/1 tbsp grated fresh root ginger; 1 onion; ½ green chilli, finely sliced; ground black pepper; 30 ml/2 tbsp sugar; 30 ml/2 tbsp gochujang chilli paste; 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp Korean chilli powder

Preparation info

Serves
2

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This simple dish, called cheyuk bokum, is quick to prepare and makes thinly sliced pork fabulously spicy. The potent flavour of gochujang chilli paste predominates in the seasoning for the pork that will set the tastebuds aflame. Serve with a bowl of rice to help counterbalance the fiery chilli character of the dish.

Ingredients

400 g/14 oz pork shoulder
1 onion
½

Asia
Korea
Side dish
Starter
Spicy
Street Food

Method

Freeze the pork shoulder for 30 minutes and then slice it thinly, to about 5 mm/¼ in thick. Cut the onion and carrot into thin strips, and roughly slice the spring onions lengthways

Ingredients

Method

Photos