Korean Pork & Swiss Chard Stir-fry
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Geundae-doenjang-dwaejigogi-bokkeum is a home-style Korean stir-fry of pork and Swiss chard in a doenjang sauce.
Read more
Separating the chard stems from the leaves and adding them to the pan at different times is the practical technique that makes the dish work: the stems go in first to cook through while keeping a slight crunch, and the leaves follow just long enough to wilt without becoming limp. Doenjang absorbs and suppresses any gamey undertones from the pork while adding a deep, fermented soybean backbone to the sauce. Sesame oil stirred in at the end wraps the entire dish in a warm, nutty finish. A small amount of gochugaru brings the mild heat that distinguishes Korean home-cooking from milder preparations. The earthy, slightly mineral quality of Swiss chard pairs naturally with the fermented funk of doenjang, and spooned over steamed rice the sauce soaks into the grains and turns the whole bowl into a complete, satisfying meal.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Separate 180g Swiss chard into stems and leaves and cut into 4cm pieces; slice 220g pork shoulder into 2cm bite-sized pieces.
Stems take longer to cook so they go in separately.
- 2Season
Combine 1.5 tbsp doenjang, 1 tbsp minced garlic, 1 tsp gochugaru, and 0.5 tbsp sesame oil in a bowl to make the sauce.
- 3Heat
Heat a pan on high, add 1 tbsp oil, and stir-fry pork for 2 minutes until the surface develops a brown seared color.
- 4Control
Add 80g onion and chard stems; stir-fry over medium-high heat for 2 more minutes until onion turns translucent and moisture evaporates to bring out sweetness.
- 5Season
Add the sauce and coat everything evenly, then add chard leaves and 40g green onion; stir-fry quickly for 2-3 minutes until a savory doenjang aroma rises.
- 6Finish
Turn off heat, drizzle remaining 0.5 tbsp sesame oil, toss once, and serve immediately.
Chard leaves become soggy if left to cool.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Swiss chard and pork are seasoned with doenjang, balancing earthy greens with savory meat.
- Finish cue
- Add 80g onion and chard stems; stir-fry over medium-high heat for 2 more minutes until onion turns translucent and moisture evaporates to bring out sweetness.
- Avoid this
- Chard leaves become soggy if left to cool.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Spicy Pork Rice Bowl
pork shoulder, onion
Korean Bellflower Root Pork Stew
pork shoulder, onion
Korean Braised Eggplant with Pork
pork shoulder, onion