"Spicy stir-fried pork with kabocha squash, mushrooms, and miso. Korean banchan side dish recipe."
Estimated Nutrition
Ingredients
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Pork belly or shoulder
100g
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Kabocha squash
50g
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Bamboo shoots
15g
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Onion
10g
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Leek or scallion
10g
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Dried shiitake mushrooms
10g
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Low-sodium soy sauce
5g
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Korean red chili paste (gochujang)
10g
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Red chili powder
5g
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Miso paste
5g
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Water
150g
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Minced garlic
3g
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Sesame seeds
1g
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Sesame oil
1g
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Olive oil
1 tbsp
Local Substitutes
Instead of Gochujang (red chili paste)
Use: Sriracha + miso or harissa
Reason: Similar umami and spice profile
Instead of Korean red chili powder
Use: Cayenne pepper or paprika
Reason: Comparable heat and color
Instead of Bamboo shoots
Use: Water chestnuts or fresh asparagus
Reason: Similar crunch and mild flavor
Instead of Kabocha squash
Use: Butternut squash or pumpkin
Reason: Same sweetness and texture
Instead of Miso paste
Use: Soy sauce + anchovy paste
Reason: Adds umami depth
🧑🍳 Cooking Instructions
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1
Blanch pork in miso broth to remove impurities
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2
Marinate blanched pork with soy sauce, gochujang, and chili powder
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3
Cut kabocha into thick slices; julienne bamboo shoots and onion; slice leek diagonally; rehydrate dried mushrooms and cut into bite-sized pieces
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4
Heat olive oil in a wok or large pan, add marinated pork with 50g miso broth and stir-fry
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5
When pork is halfway cooked, add kabocha, bamboo shoots, onion, leek, mushrooms, and minced garlic; continue stir-frying
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6
Finish with sesame seeds and sesame oil
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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