Spicy Pork and Soybean Sprouts

Step-by-step cooking

Check off a completed step to move to the next one. After the last step, you will move to the finished dish.

1. Step 1

   Mark step complete

   

   Pick out browned, spoiled heads from 300g soybean sprouts, rinse under running water and drain. Slice 100g onion 5mm thick and 30g scallion into 4cm lengths; mince 2 garlic cloves. On a separate board, cut 250g pork sliced 2mm thick into 4cm pieces. Thaw frozen meat in the refrigerator; do not wash raw pork.

2. Step 2

   Mark step complete

   

   Mix 1.5 tbsp gochujang, 1 tbsp soy sauce, 1 tsp gochugaru, 2 tsp sugar and the minced garlic. Keep the sesame oil and 2 tbsp water separate. Wash and thinly slice perilla leaves if using.

3. Step 3

   Mark step complete

   

   Layer sprouts, onion and scallion in a cold 26cm pan. Spread pork on top and add the sauce. Cover and cook over medium heat for 3–4 minutes until moisture appears. If the bottom starts catching first, add reserved water 1 tbsp at a time and lower the heat.

4. Step 4

   Mark step complete

   

   Uncover and stir over medium-high heat for 6–8 minutes, separating folded pork. The sprouts should lose their raw smell and the pork must cook evenly. Check the center of the meat reaches at least 63°C with a thermometer; color alone is unreliable.

5. Step 5

   Mark step complete

   

   If soupy, reduce over medium-high heat for 1–2 minutes without drying the pan. Turn off and mix in 1 tsp sesame oil. Perilla and sesame seeds are optional. Allow at least 3 minutes after the pork reaches 63°C before serving; return undercooked pieces to the heat.