A savory, spicy Korean stir-fry with tender pork, fresh vegetables, and Gochujang, served with a side of tangy fermented radish for extra flavor.
Calories: 🔥 350 | Carbs: 🍞 8g | Fat: 🧈 20g | Protein: 🍗 30g
Ingredients (2 servings):
Stir-Fry:
🍖 200g pork (thinly sliced)
🧄 2 cloves garlic (minced)
🧅 ½ onion (sliced)
🥕 1 carrot (julienned)
🫑 ½ bell pepper (sliced)
🥒 ½ zucchini (sliced)
🌶️ 2 tbsp Gochujang
🥢 1 tbsp soy sauce
🍶 1 tsp rice vinegar
🧂 1 tsp sesame seeds (optional)
🧈 1 tbsp sesame oil (for cooking)
Garnish & Side:
🥚 1 egg (optional, fried for serving)
🥬 Fresh lettuce or cabbage leaves
🥕 ½ cup Korean fermented radish (for serving)
🧂 Additional sesame seeds and chopped green onions (for garnish)
Instructions:
🍳 Heat Pan: Heat > (🧈 1 tbsp sesame oil) in a large pan over medium-high heat.
🍖 Cook Pork: Add > (🍖 200g pork) and cook until browned, about 5 minutes ⏲️.
🧄 Add Garlic & Veggies: Stir in > (🧄 2 minced garlic cloves, 🧅 ½ sliced onion, 🥕 1 julienned carrot, 🫑 ½ sliced bell pepper, 🥒 ½ sliced zucchini), and sauté until tender, about 3-4 minutes ⏲️.
🌶️ Add Gochujang & Seasoning: Stir in > (🌶️ 2 tbsp Gochujang, 🥢 1 tbsp soy sauce, 🍶 1 tsp rice vinegar), and cook for another 2-3 minutes ⏲️ to combine flavors.
🍳 Optional: Fry > (🥚 1 egg) sunny-side up to serve on top of the stir-fry.
🥬 Serve: Serve stir-fry with fresh lettuce or cabbage leaves. Top with the fried egg if using.
🥕 Side: Pair with > (½ cup Korean fermented radish) for tang.
Tips & Variations:
👩🍳 Tip: Adjust Gochujang based on spice preference.
❄️ Storage: Store leftovers in the fridge for up to 2 days.
🍽️ Serving Suggestion: Enjoy with steamed rice or use lettuce wraps for a lighter option.
💡 Variation: Add mushrooms, spinach, or swap pork for chicken or beef.
Enjoy your Dwaeji Gochujang Bokkeum (돼지 고추장 볶음)! 🍖🌶️
