Spicy Stir-fried Pork (Jeyuk Bokkeum)
Pre-thaw the meat! It's also delicious when stir-fried with cabbage or kimchi.
Ingredients
Main ingredients
- Pork shoulder 250 g
- Minced garlic 1 teaspoon
- Green onion 50 g
- Onion 1 half onion (1/2 piece)
Seasonings/Sauce
- Dark soy sauce 4 g
- Chili powder 1.5 spoon
- Low-sugar gochujang (Korean chili paste) 10 g
- Low-sugar oyster sauce 5 g
- Black pepper 1 g
- Allulose syrup 40 spoon
- Cooking wine 3 g
Nutrition summary
Carbohydrates
45.7 g
34%
Protein
54.46 g
41%
Fat
14.56 g
25%
Cooking steps
-
1
Add olive oil to a heated pan, then stir-fry 1 tablespoon of minced garlic.
-
2
Add 250g pork shoulder, 0.8 tablespoon cooking wine, 1.5 tablespoons allulose, 0.4 tablespoon black pepper, and 0.6 tablespoon oyster sauce, and stir-fry together.
-
3
Pour 0.8 tablespoon soy sauce around the edge of the pan and bring to a simmer until slightly caramelized, then mix with the pork.
-
4
When the pork is about halfway cooked, add onion and green onion, then stir in 0.7 tablespoon gochujang, 0.5 tablespoon chili powder, and 2 tablespoons water. (Omit water if you want it to be drier.)
-
5
Finish by stir-frying quickly on high heat at the end.
