Korean Young Radish Pork Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Pork and young radish greens require different timing in this stir-fry, so the 220 g of yeolmu is divided into thick stems and tender leaves before it reaches the pan.
Read more
Rinse the greens several times to remove grit and cut them into 5 cm lengths. Coat 300 g pork shoulder with 1.5 tablespoons gochujang and 1 tablespoon each of gochugaru, soy sauce, and minced garlic, then leave it for 10 minutes. Start 100 g onion in a hot, oiled pan for 1 minute, just until the edges become translucent. Spread the marinated pork over high heat and cook for about 4 minutes, turning it until the raw red color disappears. Keep the pieces moving enough that the thick gochujang seasoning does not harden against the pan. Lower the heat to medium before adding the thick yeolmu stems. Give them 2 minutes, then add the leaves for another 2 minutes. The leaves should wilt while the stems retain a clear bite. If liquid remains on the bottom, cook for roughly 30 seconds longer rather than extending the entire greens stage. Turn off the heat and mix in 1 tablespoon sesame oil. For a milder version supported by the recipe, reduce only the gochugaru to 0.5 tablespoon and keep the rest of the seasoning unchanged.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 220 g young radish greens several times to remove grit, then cut them into 5 cm pieces.
Keep thicker stems together so they can hit the pan first and cook evenly.
- 2Season
Season 300 g pork shoulder slices with 1.5 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, and 1 tbsp minced garlic.
Let it stand for 10 minutes so the surface absorbs the seasoning.
- 3Control
Heat a pan over high heat, add 1 tbsp cooking oil, then stir-fry 100 g thick-sliced onion for 1 minute.
Stop when the edges look translucent, before the onion softens too much.
- 4Control
Add the marinated pork, spread it out, and stir-fry over high heat for 4 minutes.
Keep tossing before the spicy paste sticks hard to the pan, and cook until the red raw color fades.
- 5Control
Add the thicker young radish stems first, lower to medium heat, and stir-fry for 2 minutes.
Add the leaves and cook 2 minutes more, just until wilted but still crisp.
- 6Finish
If extra liquid collects, stir-fry over medium heat for about 30 seconds to help the seasoning coat the pork and greens.
Turn off the heat, mix in 1 tbsp sesame oil, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeolmu-dwaejigogi-bokkeum sears pork shoulder before adding young radish greens for a spicy finish.
- Finish cue
- If extra liquid collects, stir-fry over medium heat for about 30 seconds to help the seasoning coat the pork and greens.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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