Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Gochujang-marinated stir-fried pork — Korea.
plus marinating
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 600 g pork shoulder, thinly sliced
- 1–2 tsp gochugaru (Korean chilli flakes)
- 2 tbsp soy sauce
- 4 garlic cloves
- 1 tbsp grated ginger
- 1 tsp sesame oil
- 1 onion, sliced
- 1 tbsp oil
- Lettuce leaves and spring onion (scallion), to serve
- Sesame seeds
Optional extras
- 1–2 tsp sweetener
Method
- Mix the gochujang, soy sauce, garlic, ginger, sesame oil and sweetener (if using). Stir in the pork and marinate for 20 minutes.
- Heat the oil in a wok over a very high heat and stir-fry the onion for 2 minutes.
- Add the pork in a single layer and leave for a minute to caramelise, then stir-fry for 6–8 minutes, until cooked through and sticky at the edges.
- Taste — the gochujang and soy season it fully, so no extra salt.
- Scatter with spring onion and sesame seeds and serve in crisp lettuce wraps.
Swaps and tips
Use gochujang sparingly, as it contains some sugar. Serve in lettuce wraps instead of rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 9 g | 3 g | 37 g | 497 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
