Korean Stir-Fried Kale and Pork with Gochugaru
Quick answer
Keil-dwaeji-gochugaru-bokkeum stir-fries marinated pork shoulder with kale in a chili-forward gochugaru and gochujang sauce.
What makes this special
- Keil-dwaeji-gochugaru-bokkeum combines marinated pork with kale for a spicy, chili-forward stir-fry.
- High heat finish leaves a faint char note on the pork
- Kale holds its crunch under heat unlike most leafy greens
Key ingredients
Core cooking flow
- 1 Cut 420 g pork shoulder into bite-size pieces.
- 2 Remove the thick stems from 180 g kale and cut the leaves into 4 cm pieces.
- 3 Slice 120 g onion thinly and cut 60 g green onion on the diagonal.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Heat
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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