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
Gochujang-marinated pork shoulder and Brussels sprouts share the pan.
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The sprouts are halved and left cut side down without much turning, since a golden, seared face is what takes away most of their bitterness. A teaspoon of vinegar and sliced red chili go in at the end.
Ingredients
Instructions
- 1
Halve 260 g of Brussels sprouts, and quarter any that are 4 cm or larger in diameter.
Creating a larger cut surface allows faster caramelization in the pan.
- 2
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.
- 3
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
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
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
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.
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