Korean Cauliflower Soybean Paste Pork Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Kollipeullawo doenjang dwaeji bokkeum begins with pork shoulder seared hard over high heat until the exterior turns deep brown, building a crust that holds flavor through the rest of the cook.
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Doenjang and gochugaru go in next and fry briefly in the rendered pork fat, releasing their fermented, spiced aroma into the oil. Cauliflower blanched for forty seconds and thoroughly drained is folded in last. Draining the cauliflower matters: excess moisture would dilute the sauce and prevent it from concentrating on the meat and vegetables. The fermented saltiness of doenjang merging with the pork fat creates an earthy depth that straight doenjang jjigae does not have, and the cauliflower's mild, slightly sweet character offsets the heavier notes of the paste, making the dish feel lighter than the ingredient list suggests. With low carbohydrate content, it slots naturally into reduced-carb meal plans without compromise.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Toss 220 g pork shoulder with 1 tablespoon cooking wine, 1/2 tablespoon soy sauce, and 1/2 tablespoon minced garlic.
Let it stand for 10 minutes so the surface seasons before it hits the hot pan.
- 2Season
Cut 220 g cauliflower into small florets and blanch them in boiling water for only 40 seconds.
Drain in a sieve until the steam and surface water are gone, preventing a thin sauce later.
- 3Control
Heat the pan well, add 1 tablespoon neutral oil, and spread the pork in a single layer.
Sear over high heat for about 2 minutes without stirring much, until browned spots form on the surface.
- 4Control
When the pork surface is cooked, add 80 g onion, 40 g green onion, and the remaining garlic.
Stir-fry over medium-high heat for 1-2 minutes, just until the onion edges turn translucent and the garlic smells cooked.
- 5Heat
Push the pork aside and fry 1.2 tablespoons doenjang on the pan edge for 20-30 seconds to soften its raw paste flavor.
Add 0.7 tablespoon gochugaru and stir it through the oil without letting it scorch.
- 6Finish
Add the drained cauliflower and the remaining 1/2 tablespoon soy sauce, then raise the heat to high.
Stir-fry for 2 to 3 minutes to coat everything, and check that the thickest pork piece is cooked through. Serve while the cauliflower stems still have a slight bite.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kollipeullawo doenjang dwaeji bokkeum coats pork and cauliflower in a rich fermented soybean sauce.
- Finish cue
- Stir-fry for 2 to 3 minutes to coat everything, and check that the thickest pork piece is cooked through.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
30min, 10 ingredients
Category median
27min, 8 ingredients
Based on 206 recipes
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