Korean Cauliflower Soybean Paste Pork Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Instead of being stirred into liquid, the doenjang (Korean soybean paste) is fried at the edge of the pan in the fat from the pork, which cooks off its pasty smell, before the blanched cauliflower goes in.
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There is no broth at all, and the heat goes off while the cauliflower stems still have a little firmness.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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