Stir-Fried Pork in Gochujang Paste

Gochujang - The classic Korean Paste call gochujang also uses soya beans as a base, but this time red chilies are added for spice, as well as powdered rice, salt and a little sugar, before the mixture is left to ferment in a warm place. This produces a dark, red, rich, concentrated paste which is used to marinate meat & is added to many cooked dishes to give them a spicy tang.

Serve 4:
Seasoning Sauces - mix all the below together
15ml sesame oil
50ml gochujang
2tbsp sugar
1tsp salt
1tsp light soya sauce
3tbsp Korean Chili powder

200-300g Pork/ beef
Garlic
Onion(Optional)

Pork, Onion & Gochujang seasoning paste:

Cube the onion. Onion will give the dishes some sweetness. I found that Korean love spicy too.
Prepare lots of garlic, you can put more if you like garlic. Otherwise, use 3 cloves of garlic will do.

Heat a work with sesame oil + any vegetable oil. Stir fry the pork/beef over medium heat.
Then, add in the garlic.
Add in the gochujang + 4tbsp of water to make sure the meat cook through.
Stir until it formed a sticky paste.

Then, garnish with some spring onion or sesame seed.
Closer look at the stir fried pork in gochujang paste.

My reference book: The Food & Cooking of Korea. Love it.

For the left over gochujang paste, we use it to stir fry the macaroni & it was really good.

Vegan recipes:
Beside that, you can make this into a vegan dish.
Just replace the meat with POTATO, CARROT, ONION, MUSHROOM or TOFU.
It goes well with rice.

I have lots of vegetarians friends & they would like to have some vegan recipes.
I will try to include the vegan recipes whenever it is possible.