Name: Miso Gochujang Pork and Pepper Stir-Fry
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 1 lb pork tenderloin or shoulder, thinly sliced against the grain; 2 medium bell peppers (any color), cored and sliced into strips; 3 cloves garlic, minced; 2 tbsp vegetable oil or neutral oil; 2 tbsp gochujang; 2 tbsp miso paste (white or red); 2 tbsp soy sauce; 1 tbsp honey or sugar; 1/4 cup water; 2 green onions, sliced (optional, for garnish); Toasted sesame seeds (optional, for garnish)

Description

Sliced pork and bell peppers flash-fry in a wok, bathed in a vibrant sauce of miso paste and gochujang for savory-spicy layers with subtle sweetness. This 15-minute Asian fusion dish shines with simple pantry seasoning and delivers restaurant-style results at home. Great for busy evenings.

Cultural Background

This dish fuses Japanese miso paste, known for its deep umami from centuries of fermentation traditions dating back to ancient China and refined in Japan, with Korean gochujang, a spicy fermented chili paste central to Korean cuisine since the Joseon dynasty for adding heat and complexity to stews and marinades. The quick stir-fry method draws from Chinese wok techniques emphasizing high-heat searing for wok hei flavor, creating a modern East Asian fusion popular in contemporary home cooking for balancing sweet, salty, and spicy profiles.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 8 minutes
TOTAL TIME: 18 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1 lb pork tenderloin or shoulder, thinly sliced against the grain
2 medium bell peppers (any color), cored and sliced into strips
3 cloves garlic, minced
2 tbsp vegetable oil or neutral oil
2 tbsp gochujang
2 tbsp miso paste (white or red)
2 tbsp soy sauce
1 tbsp honey or sugar
1/4 cup water
2 green onions, sliced (optional, for garnish)
Toasted sesame seeds (optional, for garnish)

Instructions

In a small bowl, whisk together the gochujang, miso paste, soy sauce, honey, and water until smooth to form the sauce; set aside.
Heat a wok or large skillet over high heat until smoking hot, about 1-2 minutes.
Add 1 tablespoon of oil and swirl to coat; add the sliced pork in a single layer and sear undisturbed for 1 minute until lightly browned on the bottom, then stir-fry for another 2 minutes until mostly cooked through but still tender; remove pork to a plate.
Add the remaining 1 tablespoon of oil to the wok; add minced garlic and stir for 15-20 seconds until fragrant but not browned.
Add the sliced bell peppers and stir-fry for 1-2 minutes until they begin to blister and soften slightly while remaining crisp-tender.
Return the pork to the wok; pour in the prepared sauce and toss everything together vigorously for 1-2 minutes until the sauce thickens slightly, coats all ingredients evenly, and everything is heated through.
Remove from heat; garnish with sliced green onions and sesame seeds if using, and serve immediately over rice or noodles.

Tips

- Use the highest heat possible on your stove and work quickly to achieve restaurant-style sear and prevent steaming the ingredients.
- Slice the pork thinly and evenly for fast, uniform cooking; avoid overcrowding the wok by cooking in batches if needed to maintain high heat.
- Substitute bell peppers with other quick-cooking veggies like snap peas or broccoli if preferred, or add a pinch of grated ginger for extra aroma.

Nutrition

Calories: 320
Protein: 28g
Carbs: 14g
Fat: 16g