Korean Pork & Wild Chive Stir-fry
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Dallae, Korean wild chives with small white bulbs, join the gochujang pork only once the meat is fully cooked.
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They get a single minute over the flame and finish wilting in the residual heat after it is turned off. Their sharp, pungent scent is strongest at the white bulb end.
Ingredients
Instructions
- 1
Cut 300 g of pork shoulder into bite-sized pieces and toss evenly with 1.5 tablespoons of gochujang, 1 tablespoon of red pepper flakes, 1 tablespoon of soy sauce, and 1 tablespoon of minced garlic. Marinate for 10 minutes.
- 2
Cut 80 g of wild chives into 4 cm pieces and shred 120 g of onion into thick strips.
Keep the white root part of the wild chives separate since it has a stronger aroma.
- 3
Heat 1 tablespoon of cooking oil in a hot pan, add the onion, and stir-fry for 1 minute to draw out its sweetness.
- 4
Add the marinated pork and stir-fry over medium-high heat for 5 to 6 minutes until fully cooked.
The meat is done when the pink disappears and the sauce color deepens.
- 5
Add wild chives and stir-fry briskly over medium-high heat for just 1 minute.
Move on when the white stems turn slightly translucent and a pungent aroma rises from the pan.
- 6
Turn off the heat and let sit for 1 minute so residual heat can reach the wild chives, then drizzle 1 teaspoon of sesame oil, toss lightly, and plate to serve.
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