Spicy Gochujang Pork Stir-Fry with Kimchi & Fish
Korean-style pork bulgogi loaded with gochujang heat, served with kimchi, grilled fish, and a quick sautéed green vegetable. A complete, restaurant-quality dinner in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb pork shoulder or butt, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 cup kimchi, chopped
- 6 oz grilled fish (mackerel, pollack, or sardine fillets)
- 2 cups bok choy or broccoli florets
Instructions
- 1
Mix gochujang, soy sauce, brown sugar, and sesame oil in a small bowl until smooth.
- 2
Heat 1 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 3
Add pork slices and cook, stirring occasionally, until no pink remains and edges are caramelized, 5–6 minutes.
- 4
Pour gochujang sauce over pork and stir to coat evenly, cooking until glossy and fragrant, 2 minutes.
- 5
Push pork to the side, add bok choy to empty space, and sauté until bright green and tender, 3–4 minutes.
- 6
Warm grilled fish gently in the skillet for 1 minute, then serve pork, fish, vegetables, and kimchi on the same plate.
Tools you’ll need
- small mixing bowl
- 12-inch skillet or wok
- wooden spoon or spatula
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