Korean Beuraussel Kong Dwaeji Bokkeum (Brussels Sprout Pork Stir-fry)

Quick answer

Total time: 29 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Pork shoulder is marinated in gochujang and soy sauce, then stir-fried with halved Brussels sprouts over high heat in this Korean-fusion dish.

The gochujang absorbs into the meat during resting, building a spicy-sweet umami base, while oligosaccharide syrup caramelizes into a thin glaze under the heat of the pan. Brussels sprouts must be placed cut-side down and left undisturbed until the flat surface browns; that Maillard reaction converts their raw bitterness into a toasted, near-nutty quality that complements the pork. A splash of vinegar added at the very end cuts through the rendered fat and residual sweetness, sharpening the finish. Scattered sliced red chili provides visual contrast of red against green while delivering an additional layer of fresh heat. The same marinade works equally well with mushrooms or firm tofu added to the pan, making it easy to extend the dish into a more vegetable-forward meal.

Ingredients (4 servings)

Ingredient	Amount	Unit
pork shoulder	320	g
Brussels sprouts	260	g
onion	100	g
red chili	1	pcs
minced garlic	1	tbsp
soy sauce	2	tbsp
gochujang	1	tbsp
vinegar	1	tsp
oligosaccharide syrup	1	tbsp
cooking oil	1.5	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Halve 260 g of Brussels sprouts, and quarter any that are larger than 4 cm in diameter.

Creating a larger cut surface allows faster caramelization in the pan.
2

Season

Slice 320 g of pork shoulder 5 mm thin and marinate with 1 tablespoon of soy sauce, 1 tablespoon of gochujang, and 1 tablespoon of oligosaccharide syrup for 10 minutes. Gochujang seals in the juices.
3

Control

Heat 1.5 tablespoons of cooking oil in a pan over high heat, add 1 tablespoon of minced garlic and 100 g of sliced onion, and stir-fry for 1 minute to develop aroma.
4

Control

Add the marinated pork and stir-fry over medium-high heat for 3 minutes.

When the pink color disappears and the edges begin to brown, the meat is about half cooked.
5

Control

Add the Brussels sprouts and the remaining 1 tablespoon of soy sauce, then stir-fry over high heat for 4 minutes.

Avoid stirring too often so the cut sides caramelize to a golden color.
6

Heat

Add 1 teaspoon of vinegar and sliced red chili, stir-fry 30 more seconds to add acidity, then turn off the heat.

The vinegar balances the intense flavor of the gochujang.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Charred Brussels sprouts and spicy gochujang pork shoulder create a nutty, savory stir-fry.
Finish cue: Avoid stirring too often so the cut sides caramelize to a golden color.