Korean-Inspired Pork Stew with Gochujang
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
4
servingsPrep time
1
hourCooking time
40
minutesThis Korean-inspired dish combines tender pork, earthy mushrooms, and fresh bok choy simmered in a rich, savory sauce with a touch of spice from gochujang. Perfect with rice, noodles, or pasta.
Ingredients
700g pork shoulder steak, cut into cubes
1 tsp Chinese five spice
1 tbsp gochujang (Korean chili paste)
1 tbsp plain flour
1 shallot, chopped
3 garlic cloves, finely chopped
8g ginger, finely chopped
150g mixed exotic mushrooms, chopped
1 bok choy, sliced and washed
200ml water or chicken stock
3 tsp dark soy sauce
1 tsp light soy sauce
Ground rock salt & black pepper
Rapeseed oil
Parsley, finely chopped (for garnish)
Directions
- Season the pork cubes with salt, pepper, Chinese five spice, and gochujang. Marinate for 1–2 hours.
- Coat the marinated pork lightly with flour. Heat rapeseed oil in a pan over medium heat, then fry the pork until golden brown. Remove and set aside.
- In the same pan, sauté shallot, garlic, and ginger until fragrant.
- Add mushrooms and cook until softened. Pour in the stock or water to deglaze the pan. Return the pork, add dark soy sauce, stir well, then cover and simmer for 30 minutes.
- Stir in the bok choy, season with light soy sauce and black pepper, then cover and simmer for another 5 minutes.
- Serve hot with rice or pasta, topped with chopped parsley
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