Korean Stir-Fried Kale and Pork with Gochugaru

Quick answer

Total time: 32 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Keil-dwaeji-gochugaru-bokkeum stir-fries marinated pork shoulder with kale in a chili-forward gochugaru and gochujang sauce.

The pork marinates to develop deep, spicy savoriness, then sears quickly at high heat for a lightly charred edge. Kale holds up to the heat better than most leafy greens, retaining a pleasant chew that contrasts with the tender pork and cuts through its richness. The dish works well wrapped in lettuce without any extra dipping sauce, or simply piled over a bowl of steamed rice.

Ingredients (4 servings)

Ingredient	Amount	Unit
pork shoulder slices	420	g
kale	180	g
onion	120	g
green onion	60	g
gochugaru	1.5	tbsp
gochujang	1	tbsp
soy sauce	1.5	tbsp
minced garlic	1	tbsp
sugar	1	tsp
cooking oil	1	tbsp

Instructions

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

6 steps

1

Season

Cut 420 g pork shoulder into bite-size pieces.

Coat it evenly with gochujang, gochugaru, soy sauce, minced garlic, and sugar, then marinate for 10 minutes so the red seasoning starts to soak in.
2

Season

Remove the thick stems from 180 g kale and cut the leaves into 4 cm pieces.

For a softer bite, blanch it in salted water for 30 seconds, then drain very well so it will stir-fry, not steam.
3

Heat

Slice 120 g onion thinly and cut 60 g green onion on the diagonal.

Keep the prepared vegetables near the stove before heating the pan, because the stir-fry moves quickly once the pork starts searing.
4

Control

Heat a pan over medium-high heat and add 1 tablespoon cooking oil.

Spread the marinated pork in a single layer, leave it for about 2 minutes, then toss when the edges begin to char lightly.
5

Heat

When the pork is nearly cooked through, add the onion and green onion and stir-fry for about 2 minutes.

Cook until the onion turns translucent, scraping the pan before the chili paste on the bottom burns.
6

Finish

Add the kale and toss quickly over high heat for 2 to 3 minutes.

Stop when the leaves turn bright green and just wilt, then serve over rice or with lettuce wraps while the pork is still glossy.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Keil-dwaeji-gochugaru-bokkeum combines marinated pork with kale for a spicy, chili-forward stir-fry.
Finish cue: Stop when the leaves turn bright green and just wilt, then serve over rice or with lettuce wraps while the pork is still glossy.
Avoid this: Add kale near the end since overcooking can make it tough.