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

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

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