Korean Stir-Fried Kale and Pork with Gochugaru
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.
Adjust Servings
Instructions
- 1
Cut pork into bite-size pieces and marinate 10 minutes with gochujang, gochugaru, soy sauce, garlic, and sugar.
- 2
Remove tough kale stems and cut leaves into 4 cm pieces.
- 3
Slice onion thinly and diagonally slice the green onion.
- 4
Heat oil and stir-fry marinated pork over medium-high heat for 5 minutes.
- 5
Add onion and green onion, cooking 2 minutes to build sweetness.
- 6
Add kale and toss quickly for 2-3 minutes until just wilted, then turn off heat.
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