Korean · Dinner
Spicy Stir-Fried Pork
Pork tenderloin and edamame stir-fried with gochujang, gochugaru and garlic in a hot wok, tossed with cabbage, carrot and scallion for a Korean-style spicy pork plate. Extra edamame and a soft-boiled egg push protein well above a standard version, served over a small portion of steamed rice.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
58.3gProtein
21.4gFat
48.6gCarbs
14.2gSugar
6.8gFiber
1780mgSodium
327mgChol
5.1gSat Fat
1240mgPotassium
110mgCalcium
4.9mgIron
1.2mcgVitamin B12
28mgVitamin C
Goes well with
Pilsner or Light Lager
local
Korean Yuzu or Citron Tea (Yujacha)
international
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the pork tenderloin thinly against the grain, mince the garlic, grate the ginger, and shred the cabbage and carrot into thin strips.
2
Marinate
Toss the sliced pork with 1 tablespoon gochujang, the minced garlic, and grated ginger; let rest at room temperature for 10 minutes.
3
Sear
Heat the vegetable oil in a wok over high heat until shimmering, add the pork in a single layer, and sear 2 to 3 minutes per side until browned and just cooked through.
4
Stir-fry
Push the pork to one side, add the shredded cabbage and julienned carrot, and stir-fry over high heat for 2 minutes until cabbage wilts but retains some bite.
5
Glaze
Stir in the remaining gochujang, gochugaru, soy sauce, brown sugar, and edamame; toss over medium-high heat 1 to 2 minutes until the sauce coats the pork glossily.
6
Finish
Remove from heat, stir in the sesame oil and half the sliced scallion, and transfer to a serving bowl.
7
Plate
Spoon the rice onto a plate, top with the stir-fried pork, arrange the egg halves on top, and scatter with the remaining scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- 22 soft-boiled egg, peeled and halved
- 2/3 cup100g shelled edamame, cooked
- 4 tbsp4 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 1 cup90g cabbage
- 1/2 cup60g carrot
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp vegetable oil
- 1 cup190g white rice, cooked
- 2 tsp2 tsp sesame seeds
