Gochujang Stir-Fried Pork and Celery
- Makes4 servings
- Cook Time35 minutes
Korean gochujang, a fermented chili paste and one of our favorite powerhouse ingredients, supplies flavor backbone along with a rusty red hue in this simple stir-fry. Once the ingredients go in the pan, they stay there—neither meat nor vegetable requires the in-and-out cooking common to stir-fries—so the process is dead easy. Boneless country-style spareribs are our cut of choice here, as they contain a good combination of meat and fat.
Tip
Don’t forget to re-whisk the sauce before adding it to the pan. The cornstarch will separate and settle at the bottom, so the mixture requires recombining to produce a lump-free, nicely thickened sauce.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.