Korean · Dinner
Spicy Stir-Fried Pork
Thin-sliced pork tenderloin stir-fried with gochujang and gochugaru in a light sauce alongside onion, zucchini, carrot and scallion. Seared quickly in minimal oil to keep calories low while preserving the smoky, garlicky heat of Korean bunsik-style pork bulgogi. Served over steamed rice.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
372Calories
34.1gProtein
12.6gFat
33.8gCarbs
10.8gSugar
2.9gFiber
760mgSodium
112mgChol
2.9gSat Fat
790mgPotassium
55mgCalcium
2.6mgIron
0.8mcgVitamin B12
14mgVitamin C
Goes well with
Korean Lager Beer
local
Yujacha (Citron Tea)
international
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Mix gochujang, gochugaru, minced garlic, grated ginger, soy sauce, rice vinegar and honey in a bowl; toss pork tenderloin in the sauce and set aside.
2
Wait
Let the pork sit at room temperature for 10 minutes so the paste clings and the meat takes on color.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add pork in a single layer and sear 2–3 minutes, stirring once, until edges char and no pink remains.
4
Stir-fry
Push pork aside, add sliced onion, julienned carrot and zucchini slices. Stir-fry over medium-high heat 3–4 minutes until vegetables soften; return pork, drizzle sesame oil, and toss 1 minute until glossy.
5
Plate
Spoon stir-fry over steamed rice, scatter sliced scallion and sesame seeds on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 11 onion
- 2/3 cup100g zucchini
- 1/2 cup60g carrot
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2/3 cup130g white rice, cooked
- 1/2 tsp1/2 tsp sesame seeds
