Gochujang Pork Stir-Fry

INGREDIENTS

• 600g Pork
• 4 tbsp Gochujang
• 4 tbsp Soy Sauce
• 4 cloves Garlic
• 4 tsp Ginger
• 4 tsp Rice Vinegar
• 4 tsp Sugar
• 4 tsp Sesame Oil
• 2 Spring Onion
• 4 tbsp Cooking Oil

STEPS

1. 1

   If the pork is frozen, thaw it safely in the refrigerator until fully defrosted, then pat it dry and slice it into thin strips. Keep raw pork separate from ready-to-eat foods and wash hands, utensils, and surfaces after handling it.

2. 2

   Mix 4 tbsp of gochujang, 4 tbsp of soy sauce, 4 cloves of garlic (minced), 4 tsp of ginger (finely grated), 4 tsp of rice vinegar, 4 tsp of sugar, and 4 tsp of sesame oil in a bowl until smooth. Add the sliced pork, coat thoroughly, and marinate for 15 minutes.

   ⏱ 15 min

3. 3

   Heat 4 tbsp of cooking oil in a large wok or frying pan over medium-high heat until shimmering. Add the marinated pork in a single layer, leaving excess marinade in the bowl, and stir-fry for 8-10 minutes, turning frequently, until browned and no pink remains.

   ⏱ 8 min

4. 4

   Add the reserved marinade and stir-fry for 2-3 minutes until bubbling, glossy, and reduced. The pork should be steaming hot throughout with no pink remaining. Confirm with a thermometer at the thickest pieces if available, they must reach 75°C for 30 seconds.

   ⏱ 2 min

5. 5

   Turn off the heat, scatter 2 spring onions (thinly sliced) over the stir-fry, and let it stand for 5 minutes before serving.

   ⏱ 5 min