Spicy pork stir-fry

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

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
Street Food
Spicy

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