Korean Pork Jae-Yuk Stir-Fry
Brighten your table with a vibrant Korean stir-fry. You'll flavour the pork with sesame, spicy gochujang and fragrant garlic, before serving with sticky rice. Chef tip: Not a spice fan? Go easy on the chilli flakes.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Water, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature
Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
Whilst the rice is cooking, slice your pork loin steak[s] finely
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the sliced pork with a pinch of salt and cook for 2-3 min or until browned
Once browned, transfer it to a plate, set aside for later and reserve the pan
Tip: You'll finish cooking this later!
Peel and finely slice your brown onion[s]
Top, tail and chop your courgette[s] into batons
Top, tail, peel and finely slice your carrot[s] on a diagonal
Peel and finely chop (or grate) your garlic
Add the sliced onion, carrot rounds, courgette batons and chopped garlic to the reserved pan (keep it off the heat for now!)
Add your toasted sesame oil, gochujang paste, chilli flakes (can't handle the heat? Go easy!), soy sauce, a drizzle of vegetable oil and give everything a good mix up
Return the pan to a medium heat and cook for 10-15 min or until the vegetables have softened
Tip: Add a splash of cold water if it's starting to stick to your pan
While the vegetables are softening, add your cornflour to a bowl with 150ml [200ml] [250ml] cold water
Once the vegetables have softened, increase the heat to medium-high, add the cornflour mix and cook for 3-4 min or until the sauce has started to thicken
Once the sauce is starting to thicken, add the browned pork with any resting juices and cook for 3-4 min further or until cooked through (no pink meat!) – this is your pork jae-yuk stir-fry
Serve the pork jae-yuk stir-fry over the sticky rice
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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