Korean Spicy Pork and Cabbage Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 40 min · Pork · dairy-free, high-protein

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Ingredients

• 1/2 lb Pork shoulder or pork loin
• 4 cups shredded Napa cabbage
• 1 medium Carrots
• 2 stalks Green onions
• 2 Garlic cloves
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 1/2 tbsp Vegetable oil
• 1/2 tsp Sesame seeds

Method (tap to check — screen stays awake)

1. Slice the pork into thin strips. Mince the garlic and julienne the carrots. Chop the green onions.
2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add pork and cook until browned, about 5-7 minutes.
3. Add garlic and carrots to the skillet; cook for another 2 minutes until fragrant.
4. Stir in gochujang, soy sauce, and sesame oil. Mix well to coat the pork and vegetables.
5. Add the shredded cabbage to the skillet; stir-fry until cabbage is wilted and tender, about 5 minutes.
6. Taste and adjust seasoning if needed; add more soy sauce or gochujang for heat as desired.
7. Remove from heat. Garnish with sliced green onions and sprinkle sesame seeds on top.
8. Serve hot over steamed rice or alone for a spicy, savory meal.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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