The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gorgeous gochujang pork
Ready for a finger-lickingly good Korean-style supper? A speedy marinade of garlic, ginger, chilli, gochujang paste and tamari works its magic on tender pork strips, while a quick stir-fry of onions, peppers and mangetout up the ante. A side of wholesome brown rice mops it all up beautifully.
SWK: Source of fibre
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 300g pork medallions
- 1 onion
- 1 pepper
- 80g mangetout
- 4 spring onion
- 200g passata (tomatoes, salt, citric acid)
- 140g brown rice (100% Brown Rice)
- 2 garlic clove
- 4cm fresh ginger
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
Nutritional Information
Calories: 593
Protein: 47g
Carbs: 83g
Fat: 8.1g
Ingredients
- 280g brown rice (100% Brown Rice)
- 4 garlic clove
- 8cm fresh ginger
- 2 x chilli
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 600g pork medallions
- 2 onion
- 2 pepper
- 160g mangetout
- 8 spring onion
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 592
Protein: 47g
Carbs: 83g
Fat: 8.1g
Gorgeous gochujang pork
Ready for a finger-lickingly good Korean-style supper? A speedy marinade of garlic, ginger, chilli, gochujang paste and tamari works its magic on tender pork strips, while a quick stir-fry of onions, peppers and mangetout up the ante. A side of wholesome brown rice mops it all up beautifully.
Cook time:
35 mins
Cuisine:
Korean
Food group:
Pork
Allergens: Soya, Cereals Containing Gluten, Wheat
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 25-30 mins, then drain.
Make your marinade
- Meanwhile, peel and crush the garlic, and finely grate the ginger. Finely dice the chillies (deseed for less heat).
- Mix the garlic, ginger and chillies (to taste) with the gochujang and tamari.
- On a separate board, trim any visible fat from the pork, then thinly slice against the grain.
- In a bowl, mix the pork with 1 tbsp of the marinade (2 tbsp for 4 portions).
Prep & sizzle
- Peel and thinly slice the onions. Deseed and thinly slice the peppers. Halve the mangetout lengthways. Thinly slice the spring onions.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the pork for 4-5 mins, turning occasionally until browned all over, then set aside.
Create a stir!
- Spritz the same pan with a little more cooking spray, put it back over a high heat and fry the onions and peppers for 4 mins.
- Add the mangetout, half the spring onions and the rest of the marinade and cook for 2 mins.
- Tip in the passata, return the pork to the pan and cook for 3-4 mins, until the pork is cooked through and the sauce is sticky.
Plate up
- Serve the gochujang pork with the rice and sprinkle over the remaining spring onions.