Korean pork stir fry from Kim Phat

Korean pork stir fry

Servings: 4 portions


  • 1 1/2 lb thinly sliced ​​pork shoulder
  • 1/2 white onion chopped
  • 2 green onions cut into approx 3cm pieces
  • 5 sliced ​​Paris mushrooms
  • 2 cloves of garlic, crushed and finely chopped
  • 1 CAS of grated ginger
  • 2 CAS of gochuchuang
  • 1 CAT of Korean Red Powder
  • 3 CAS soy sauce
  • 1 CAT sesame oil
  • 2 CAS mirin
  • 1 CAS sugar
  • 2 rotations of crushed pepper
  • 1 CAS olive oil
  • 2 CAS sesame seeds


1. Mix all ingredients except olive oil and sesame seeds.2. Let everything marinate about a good hour.3. Remove from refrigerator at least 10 minutes before cooking.4.In a skillet with almost all heat, add the olive oil and wait until the pan is hot.5. Spread a good layer of pork with the vegetables and let cook a good minute without touching. Lower the heat and mix well. Cook another one to two minutes.6. Serve on a bowl of hot rice and sprinkle with sesame seeds.

Pork shoulder

Korean Red Powder


Olive Oil

Sesame seeds




Sesame oil

Soya Sauce



Green Onion



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