Korean Garlic Scape and Pork Rice Bowl

Name: Korean Garlic Scape and Pork Rice Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Cooked rice 2 cup; Pork shoulder 200 g; Garlic scapes 150 g; Gochujang 1.5 tbsp; Soy sauce 1 tbsp; Sugar 1 tsp; Minced garlic 1 tsp; Cooking oil 1 tbsp

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Garlic scapes, a spring vegetable, keep their sharp garlicky smell and firm snap even when stir-fried.

Here they cook briefly over high heat with thin slices of pork shoulder in a gochujang sauce and go onto the rice while still crunchy, along with every bit of sauce scraped from the pan.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Slice 200 g pork shoulder thinly into bite-size pieces so it cooks quickly without drying out.

Cut 150 g garlic scapes into 4 cm lengths, and keep 2 cups cooked rice warm for serving.
2

In a small bowl, combine 1.5 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon minced garlic.

Stir until the sugar is no longer visible, so the glaze coats evenly later.
3

Heat a pan over medium heat, add 1 tablespoon cooking oil, and spread the pork in a single layer.

Stir-fry for 3 to 4 minutes, until the surface turns pale and a little fat renders out.
4

Add the garlic scapes and raise the heat to medium-high.

Stir-fry for about 2 minutes, tossing constantly, until the color brightens and the stalks bend slightly but still feel crisp.
5

Add the sauce and stir-fry over high heat for 1 to 2 minutes, coating the pork and scapes until glossy.

If the bottom starts scorching, lift the pan briefly to lower the heat without overcooking the scapes.
6

Turn off the heat while the garlic scapes are still crisp, then spoon everything over the warm rice right away.

Scrape in the remaining glaze from the pan so the rice can be mixed evenly at the table.