photo by Late Night Gourmet
- Ready In:
- 1 lb pork tenderloin
- 8 ounces Brussels sprouts
- 6 ounces bean sprouts
- 8 ounces shiitake mushrooms, sliced
- 2 large carrots, shredded
- 4 ounces snap peas
- 3 ounces sesame oil
- 3 tablespoons Chinkiang vinegar
- 3 ounces olive oil
- 6 tablespoons gochujang
- 3 tablespoons sugar
- 3 teaspoons apple cider vinegar
- 2 tablespoons sesame seeds
- 3 garlic cloves, grated
- 3 teaspoons ginger, grated
- 6 large eggs
- Create gochujang paste: Mix gochujang with sugar, grated garlic cloves, grated ginger, apple cider vinegar. chingiang vinegar, and sesame oil.
- Trim fat from pork. Cut pork into 1/2" chunks. Mix thoroughly in a small amount of the gochujang paste, using just enough to coat, and marinade in refrigerator for at least 4 hours.
- Add 1 tablespoon of olive oil to medium-hot wok. Cook pork on both sides, then set aside and cover.
- NOTE: the vegetables will be cooked separately, and should also be stored that way. Make sure to cook them in the same wok where the pork was cooked to integrate the flavors.
- Steam Brussels sprouts and snap peas - keeping them separated - for about 10 minutes, then set aside.
- Cut Brussels sprouts into chunks Toss in a small amount of gochujang paste, then cook in the wok for a few minutes, tossing to cook all sides. These should have enough moisture that they don't need oil. Remove from heat, set aside, and cover.
- Toss bean sprouts in a small amount of gochujang paste, then cook in the wok for a few minutes, stirring frequently. These should also have enough moisture that they don't need oil. Remove from heat, set aside, and cover.
- Toss carrots in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover.
- Toss snap peas in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover.
- Boil some rice, per your preference, and add enough to cover the bottom of a serving bowl. If you have a dolsot (Korean stone cooking bowl), warm the bowl according to manufacturer instructions.
- Assemble the meat and vegetables in separate wedges around the bowl (look at image for a guide on how this should look).
- Add some oil to the pan and cook 1 egg for each serving. Cook egg sunny-side up until the egg white just turns a solid white. Other eggs can be saved until they're ready for serving.
- Top bowl with fried egg and serve immediately.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".