Gochujang Pork Stir-Fry with Asparagus and Cabbage

Description

Thinly sliced pork is quickly seared and coated in a spicy-sweet gochujang sauce, then tossed with fresh asparagus, shredded cabbage, and green onions for crunch and color. Finished with a fried egg on top and a splash of chicken stock to create a glossy sauce, this one-pan Korean-inspired dish delivers bold flavors in under 30 minutes. The pickled cabbage adds tangy brightness while half and half provides a subtle creaminess at the end.

Cultural Background

This dish draws from traditional Korean dwaejigogi-bokkeum, or spicy stir-fried pork, a popular home-cooked meal originating in Korea that uses gochujang for its fermented chili depth. Gochujang itself has roots in Korean fermentation traditions dating back centuries, blending red peppers with glutinous rice and soybeans for umami and heat. The quick stir-fry technique reflects modern Korean weeknight cooking, adapted here with seasonal vegetables and a creamy finish inspired by fusion elements.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

• 1 lb pork shoulder or tenderloin, thinly sliced into 1/8-inch strips
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame oil
• 2 tbsp neutral oil, divided
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cups shredded green cabbage
• 1 cup butternut squash, peeled and diced into 1/2-inch cubes
• 6 green onions, sliced diagonally, whites and greens separated
• 1/2 cup chicken stock
• 1/4 cup half and half
• 4 large eggs
• 1/2 cup pickled cabbage, for serving
• Salt and black pepper, to taste
• Toasted sesame seeds, for garnish (optional)

Instructions

1. In a bowl, whisk together the gochujang, soy sauce, honey, minced garlic, grated ginger, and sesame oil to form the sauce; set aside.
2. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the thinly sliced pork in a single layer and sear undisturbed for 2 minutes until browned on one side, then stir-fry for another 2-3 minutes until just cooked through; season lightly with salt and pepper and remove to a plate.
4. Add the remaining 1 tablespoon neutral oil to the same pan, then add the diced butternut squash and cook for 3 minutes, stirring occasionally, until it begins to soften and brown at the edges.
5. Add the asparagus pieces and cabbage shreds along with the white parts of the green onions; stir-fry for 3-4 minutes until the vegetables are crisp-tender and vibrant.
6. Return the seared pork to the pan, pour in the prepared gochujang sauce, and toss everything to coat evenly; cook for 1 minute.
7. Pour in the chicken stock and simmer for 1 minute to create a glossy sauce, then stir in the half and half for subtle creaminess and heat through for 30 seconds.
8. In a separate nonstick skillet over medium heat, fry the 4 eggs sunny-side up or over-easy until the whites are set but yolks remain runny, about 2-3 minutes.
9. Divide the stir-fry among 4 bowls, top each with a fried egg, sprinkle with the green parts of the green onions and optional sesame seeds, and serve with pickled cabbage on the side for tangy contrast.

Tips

- Slice the pork against the grain and freeze it for 20 minutes beforehand for easier thin slicing and even cooking.
- Avoid overcrowding the pan when searing the pork to ensure proper browning rather than steaming.
- For a milder version, reduce gochujang to 2 tablespoons or substitute with a mix of miso and sriracha if unavailable.

Nutrition

Calories: 480
Protein: 32g
Carbs: 28g
Fat: 28g

Tags

Dinner, Pork, Under 1 hour