Gochujang Pork Recipe

Gochujang: A Korean fermented chili paste that provides a spicy and savory flavor.

Soy sauce: Adds a salty and umami taste to the dish.

Rice vinegar: Provides a tangy acidity to balance the flavors.

Maple syrup: Adds a touch of sweetness to the sauce.

Vegan pork substitute: A plant-based protein that mimics the texture and taste of pork.

Garlic: Adds a pungent and aromatic flavor.

Sesame oil: A fragrant oil that enhances the overall taste.

Sesame seeds: Adds a nutty flavor and a bit of crunch.

Green onions: Provides a fresh and mild onion flavor.

When sautéing the garlic in sesame oil, make sure to keep the heat at medium to avoid burning. Burnt garlic can impart a bitter taste to the dish. Stir constantly and remove from heat as soon as it turns golden brown.

• Gochujang - Substitute with sriracha mixed with miso paste: This combination mimics the spicy and umami flavors of gochujang.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar salty and savory flavor.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• Maple syrup - Substitute with agave nectar: Agave nectar is a vegan sweetener that has a similar consistency and sweetness level.

• Vegan pork substitute - Substitute with jackfruit: Jackfruit has a meat-like texture and absorbs flavors well, making it a great alternative.

• Garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though fresh is preferred for better flavor.

• Sesame oil - Substitute with olive oil: Olive oil can be used as a neutral oil, though it lacks the nutty flavor of sesame oil.

• Sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and nutritional benefits.

• Green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• Allow the vegan pork substitute to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• Transfer the cooled gochujang pork into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together beautifully, making it even more delicious.

• For longer storage, place the gochujang pork in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date to keep track of its freshness. The gochujang pork can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the gochujang pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the dish in a pan over medium heat, adding a splash of vegetable broth or water if needed to prevent sticking. Stir occasionally until heated through.

• Alternatively, you can reheat the gochujang pork in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or wrap, and heat in short intervals, stirring in between to ensure even heating.

• Garnish with fresh green onions and sesame seeds just before serving to add a burst of freshness and crunch.

• For a quick and easy method, use a microwave. Place the leftover gochujang pork in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on high for 1-2 minutes. Stir halfway through to ensure even heating.

• To maintain the texture and flavor, reheat on the stovetop. Add a splash of water or vegetable broth to a pan over medium heat. Add the leftover vegan pork substitute and stir occasionally until heated through, about 5-7 minutes.

• For a crispy finish, use an oven. Preheat the oven to 350°F (175°C). Spread the leftovers on a baking sheet and cover with aluminum foil. Bake for 10-15 minutes, removing the foil in the last 5 minutes to crisp up the edges.

• If you have an air fryer, preheat it to 350°F (175°C). Place the gochujang pork in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a steam method, use a steamer basket. Place the leftovers in the basket over boiling water, cover, and steam for about 5 minutes or until heated through. This method helps retain moisture.

• Mixing bowl: A large bowl used to combine the gochujang, soy sauce, rice vinegar, and maple syrup.

• Pan: Used to cook the vegan pork substitute and to sauté the garlic.

• Spatula: Useful for stirring the ingredients in the pan and ensuring even cooking.

• Measuring cups: Needed to measure out the gochujang, soy sauce, and maple syrup accurately.

• Measuring spoons: Used to measure the rice vinegar and sesame oil.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Knife: Essential for chopping the green onions.

• Cutting board: Provides a safe surface for chopping the green onions and mincing the garlic.

• Serving dish: Used to present the finished dish, garnished with sesame seeds and green onions.

• Tongs: Useful for handling the vegan pork substitute while cooking.

Prepare the sauce ahead: Mix the gochujang, soy sauce, rice vinegar, and maple syrup in advance and store it in the fridge.

Pre-minced garlic: Use pre-minced garlic to save time on chopping.

Use pre-cooked vegan pork: Opt for pre-cooked vegan pork substitute to cut down on cooking time.

Chop green onions in bulk: Chop a bunch of green onions at once and store them in an airtight container.

One-pan cooking: Use a large pan to cook everything together, reducing the number of dishes to wash.