Korean Spicy Pork Gochujang Stir-Fry with Cabbage and Egg

Ingredients

• 1 lb pork belly or pork shoulder, thinly sliced
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp brown sugar or sugar substitute
• 6 cabbage, shredded
• 3 stalks green onion, sliced(optional)
• 1 tbsp neutral oil
• 2 large eggs
• 2 tbsp water
• to taste salt

Instructions

1. 1

   Whisk gochujang, soy sauce, rice vinegar, garlic, ginger, brown sugar, and water into a thick sauce.

2. 2

   Heat a skillet or wok over medium-high. Add oil, then sear pork slices until browned and some fat renders, about 6–8 minutes.

3. 3

   Add cabbage and stir-fry 3–4 minutes until crisp-tender.

4. 4

   Pour in gochujang sauce and toss until pork and cabbage are evenly coated and glossy, 1–2 minutes.

5. 5

   Push stir-fry to one side. Crack eggs into the empty space and scramble softly (or cover briefly with a lid for a soft-set egg).

6. 6

   Fold egg through the stir-fry, season with salt if needed, and finish with green onion.