Korean Pork & Swiss Chard Stir-fry
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Through the doenjang-fried pork comes the faintly earthy smell of Swiss chard.
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The leaves go limp as they cool, so it is eaten straight from the pan, spooned over rice.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
Heat a pan on high, add 1 tbsp oil, and stir-fry pork for 2 minutes until the surface develops a brown seared color.
- 4
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.
- 5
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.
- 6
Turn off heat, drizzle remaining 0.5 tbsp sesame oil, toss once, and serve immediately.
Chard leaves become soggy if left to cool.
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