Korean Fried Pork With Stir Fried Celery Recipes

KOREAN FRIED PORK WITH STIR-FRIED CELERY

Korean Fried Pork With Stir-Fried Celery image

I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.

Provided by TJ Lombard

Categories World Cuisine Recipes Asian Korean

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

4 tablespoons soy sauce, divided
2 tablespoons tomato paste
2 green onions, minced
2 tablespoons rice wine
2 tablespoons white sugar, divided
1 tablespoon sesame oil
2 tablespoons grated fresh ginger
3 cloves garlic, crushed
¾ teaspoon red pepper flakes, divided
1 pound pork loin, cut into strips
¼ cup canola oil, divided
4 stalks celery, cut into strips and leaves reserved

Steps:

Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 24.1 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 1039.2 mg, Sugar 8.4 g

KOREAN PORK STIR-FRY

Korean Pork Stir-Fry image

Make and share this Korean Pork Stir-Fry recipe from Food.com.

Provided by Member 610488

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2 tablespoons soy sauce
1 tablespoon vodka or 1 tablespoon water
2 tablespoons red pepper paste (gochujang)
1 tablespoon red pepper powder (gochugaru)
1 tablespoon sugar
3 scallions, thinly sliced
2 tablespoons yellow onions, finely minced
2 garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
1 lb pork loin, thinly sliced
2 tablespoons vegetable oil
1 carrot, cut into strips
4 fresh shiitake mushrooms, stems discarded and caps cut into 1/3-inch wide slices
1 fresh long red chili pepper, seeded finely slivered
1 cup snow peas, halved lengthwise
cooked white rice, for serving

Steps:

Whisk together soy sauce, soju, red pepper paste, red pepper powder, sugar, scallions, onion, garlic and ginger in a large bowl.
Add pork and stir to coat. Cover and let the pork marinate at room temperature for 20 to 30 minutes.
Heat oil in a large nonstick skillet over high heat. Add pork with all of its marinade. Cook, stirring now and then, until beginning to caramelize, about two minutes.
Add the carrot, shiitakes, chile pepper and snap peas and another drop or two of oil if it is sticking to the pan. Continue to stir until the pork is cooked through and the vegetables are just tender, three to four minutes. Serve with rice.

Nutrition Facts : Calories 367.6, Fat 23.1, SaturatedFat 6.5, Cholesterol 68, Sodium 692.2, Carbohydrate 13.7, Fiber 2.5, Sugar 7, Protein 25.6

KOREAN FRIED PORK WITH STIR-FRIED CELERY

Korean Fried Pork With Stir-Fried Celery image

I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.

Provided by TJ Lombard

Categories Korean Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

4 tablespoons soy sauce, divided
2 tablespoons tomato paste
2 green onions, minced
2 tablespoons rice wine
2 tablespoons white sugar, divided
1 tablespoon sesame oil
2 tablespoons grated fresh ginger
3 cloves garlic, crushed
¾ teaspoon red pepper flakes, divided
1 pound pork loin, cut into strips
¼ cup canola oil, divided
4 stalks celery, cut into strips and leaves reserved

Steps:

Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 24.1 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 1039.2 mg, Sugar 8.4 g

KOREAN CRISPY FRIED PORK

Korean Crispy Fried Pork image

Make and share this Korean Crispy Fried Pork recipe from Food.com.

Provided by adopt a greyhound

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pork, sliced thinly against the grain
1/2 cup gochujang, pepper paste
1/2 cup cornstarch
1/3 cup vegetable oil
3 teaspoons cooking wine
2 garlic cloves, grated
1/2 teaspoon chili flakes
3 teaspoons toasted sesame seeds
1/2 teaspoon cumin
1/4 teaspoon salt, pepper
4 scallions, chopped (optional)

Steps:

Cook the rice before you make the pork, as it should be served and eaten immediately.
Slice the pork into thin strips, about a quarter inch thick. Toss them in a bowl with the cornstarch until they are thoroughly coated. Allow to cool to room temperature.
In a pan with sides, heat the fry oil on high heat until very hot. In batches, fry the pork until cooked thoroughly, and place on a plate with a couple paper towels to blot.
In a sauce pan, heat some of the fry oil (about three teapoons), and add the garlic, gochujung paste, chilis, and cumin. Add a good crack of black pepper along with a pinch of salt as well. Stir well and allow to fry for a minute or two until everything is nice and hot and mixed. Add the pork and sesame seeds and toss in the pan, cooking for another minute or two, and stirring carefully yet continuously.
Place in a bowl and top with scallions if you'd like them. Serve while still hot and enjoy!

Nutrition Facts : Calories 953.4, Fat 60.8, SaturatedFat 12.2, Cholesterol 190.4, Sodium 431.8, Carbohydrate 32.8, Fiber 1.6, Sugar 0.1, Protein 64

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Spicy Korean BBQ-style Pork Recipe by Tasty image

Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice

Provided by Alvin Zhou

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste, gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve

Steps:

Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
Cover and marinate in the refrigerator for at least 30 minutes.
Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
Sprinkle a bit of sesame seeds on top, then serve with rice!
Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams

KOREAN SESAME PORK STIR-FRY

Korean sesame pork stir-fry image

Throw strips of pork loin into a wok with crunchy veg and sesame seeds for a speedy Asian dinner - ready in half an hour

Provided by Katy Gilhooly

Categories Dinner, Main course

Time 30m

Number Of Ingredients 10

Ingredients

2 tbsp sesame oil
25g sesame seeds
1 tbsp soy sauce
1 tbsp mirin
2 tbsp hot chilli sauce
25g ginger , finely grated
500g pork loin or leg steaks, cut into thin strips
8 spring onions , cut into long pieces
2 red peppers , deseeded and thinly sliced
cooked rice , to serve

Steps:

Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.

Nutrition Facts : Calories 407 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

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