Spicy pork stir-fry from The Kimchi Chronicles: Rediscovering Korean Cooking for an American Kitchen by Marja Vongerichten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sake or vodka for soju.

  • nicolepellegrini on December 24, 2025

    Used this more as inspiration based on the vegetables I had on hand than following it exactly. Had to reduce the spicy ingredients a LOT - as in just a small amount of gochugaru and no red chiles - as my husband definitely wouldn't be able to handle it as written and to be honest, it would've been too much for me as well.

  • hbakke on September 11, 2021

    Easy recipe with a flavorful marinade. Next time I'll make sure the pork is caramelized before continuing cooking the vegetables, since everything got kind of soggy in the pan after adding the veg.

  • TrishaCP on August 03, 2016

    This was great! Basically, if you like gochujang, you will like this dish. I was pretty liberal with my subs (edamame for snow peas, red bell pepper for a hotter red chile, Marash pepper for gochugaru), but this is a very flexible stirfry. I used the full amount of gochujang, but only a teaspoon of Marash pepper instead of the tablespoon of gochugaru called for, and it was plenty hot for me.

  • thekitchenchronicles on November 04, 2014

    http://www.thekitchenchronicles.com/2014/11/04/korean-style-pork-stir-fry/

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