Korean Young Radish Pork Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Pork shoulder goes red with gochujang and chili flakes, and summer yeolmu (young radish greens) keeps its slight bitterness against that heat.
Read more
For a milder plate, leave the other seasonings alone and cut the chili flakes to half a tablespoon.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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 disappears.
- 5
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.
- 6
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.
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