Korean Spicy Pork Stir-Fry

Instructions

1. Step 1

   In the mixing bowl, whisk together the gochujang, gochugaru, soy sauce, rice wine, sugar, sesame oil, garlic, ginger, and black pepper until smooth.

   Ingredients used: 1.0 gr Black Pepper, 16.0 gr Garlic, 10.0 gr Ginger, 14.0 gr gochugaru, 60.0 gr Gochujang, 30.0 ml Rice Wine, 15.0 ml Sesame Oil, 45.0 ml Soy Sauce, 20.0 gr Sugar

   Cookware: mixing bowl, whisk

2. Step 2

   Add the pork to the sauce and toss until evenly coated. Cover and refrigerate to marinate.

   Timer: 20 min (fixed)

   Ingredients used: 700.0 gr Pork Shoulder

   Cookware: mixing bowl

3. Step 3

   Set the wok over high heat for 1 minute. Add the neutral cooking oil and swirl to coat the cooking surface.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Add the marinated pork with its sauce. Stir-fry over high heat until the pork loses its raw exterior and begins to brown.

   Timer: 4 min (fixed)

   Cookware: spatula, wok

5. Step 5

   Add the onion and cabbage. Continue stir-frying over high heat until the vegetables are crisp-tender and the pork reaches 71°C internally.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Green Cabbage, 1.0 piece Onion

   Cookware: instant-read thermometer, spatula, wok

6. Step 6

   Turn off the heat, fold in the scallions and sesame seeds, and serve immediately.

   Ingredients used: 3.0 piece Scallion, 9.0 gr Sesame Seed

   Cookware: spatula, wok