This fiery stir-fry combines tender pork with crisp soybean sprouts, perilla leaves, and aromatic vegetables. Coated in a bold sauce made with gochujang, gochugaru, and soy sauce, it’s bursting with heat, umami, and depth. A classic Korean dish that’s spicy, savory, and perfect with a bowl of steamed rice.

Try this recipe from W Table.

Ingredients:

  • 350 grams pork (any cut such as pork belly or shoulder)
  • 100 grams soybean sprouts
  • 6 perilla leaves (sliced into 4 cm pieces)
  • 80 grams onion (sliced)
  • 40 grams green onion (diagonally sliced)
  • 1 Cheongyang green chile (diagonally sliced)
  • 1 tablespoon gochujang (Korean red chile paste)
  • 2 tablespoons gochugaru (Korean red chile powder)
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 2 tablespoons sugar
  • 2 tablespoons cooking wine
  • 1 teaspoon black pepper
  • 2 tablespoons cooking oil

Instructions:

Prepare the vegetables: Slice the perilla leaves into pieces and cut the green onion, chile pepper and onion as specified.

Cut the pork into 5-centimeter pieces and wash the soybean sprouts.

Heat oil in a pan and add green onions to create a fragrant base.

Add the pork and stir-fry for about 1 minute. Then add sugar, cooking wine and black pepper. Continue to cook for 2 more minutes.

Once the pork is cooked, add gochujang, gochugaru, soy sauce and garlic, and stir-fry for about 1 minute.

Add the soybean sprouts, perilla leaves, onion and chile pepper, and cook for another 2 minutes until the soybean sprouts are tender.

[Source: W Table]