I often stir-fry thinly sliced Pork and Enoki, and I season with Soy Sauce. The other day I added Gochujang (Korean Spicy Miso) to make it spicy. I thought I should add Garlic. Then I thought the sauce should be sweeter, then added Sugar. The experimental dish turned out quite delicious. So I wrote down how I made it. Today I made it again. If you like Korean food, you might be interested in trying this dish.


1 Serving


80g thinly sliced Pork Belly *cut into bite-size pieces
1/2 teaspoon Sesame Oil
Salt & White Pepper
100g Enoki
1 serving warm Cooked Rice
Spring Onion *finely chopped
Toasted Sesame Seeds
1 Egg Yolk *optional

1 clove Garlic *grated
2 teaspoons Gochujang (Korean Spicy Miso)
2 teaspoons Soy Sauce
1 to 2 teaspoons Sugar *alter the amount to suit your taste
1 teaspoon Rice Vinegar
Ground Chilli *optional

  1. Combine all the Sauce ingredients in a small bowl. Alter the amount of Sugar to suit your taste. *Note: You may wish to add some Ground Chilli to make the sauce spicier, but 2 teaspoons Gochujang was spicy enough for me.
  2. Cut off the bottom of Enoki, clean them, cut into 3-4cm long pieces, and tear into smaller clusters. Prepare other ingredients.
  3. Heat Sesame Oil in a frying pan over medium to high heat and cook Pork slices. When nicely browned, season lightly with Salt & White Pepper.
  4. Add Enoki and the Sauce, and stir until Enoki is cooked. It won’t take long.
  5. Half fill a bowl with warm Cooked Rice and cover it with the Pork and Enoki mixture. I added 1 Egg Yolk. Sprinkle with some chopped Spring Onion and Toasted Sesame Seeds, and enjoy.