Korean Cauliflower Soybean Paste Pork Stir-fry
Kollipeullawo doenjang dwaeji bokkeum is a stir-fry of pork shoulder seared until browned, then cooked with doenjang and gochugaru before briefly blanched cauliflower florets are folded in at the end. The doenjang's fermented saltiness merges with rendered pork fat to create a deep, earthy savoriness, and draining the cauliflower thoroughly keeps the sauce concentrated rather than watery. The cauliflower's neutral flavor serves as a counterbalance to the heavy fermented paste. With relatively low carbohydrate content, this dish fits well into reduced-carb meal planning.
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Instructions
- 1
Marinate pork 10 minutes with cooking wine, half soy sauce, and half garlic.
- 2
Blanch cauliflower for 40 seconds and drain well.
- 3
Sear pork over high heat in oil to brown the surface first.
- 4
Add onion, green onion, remaining garlic, then stir in doenjang and chili flakes.
- 5
Add cauliflower and remaining soy sauce, then toss quickly for 2-3 minutes.
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