If gochujang isn’t already a permanent fixture in your fridge, this stir-fry is about to change that. The fermented Korean chili paste is the kind of ingredient that does everything at once — lending deep, complex heat, a rich umami backbone, and that signature rusty-red color that makes the whole dish look as good as it tastes. It is most definitely a staple in our fridge.
The best part? This is a stir-fry that doesn’t actually make you work like one. Once everything hits the pan, no split-second timing, no stress, just straightforward, high-heat cooking that comes together fast. Boneless country-style spareribs are the cut to reach for here, delivering the ideal ratio of tender meat to well-marbled fat.
One thing before you dive in: give that sauce a good re-whisk right before it goes in the pan. Cornstarch sinks fast, and a quick stir is all that stands between you and a silky, perfectly thickened sauce — versus a lumpy one. Serve over steamed rice if desired.
Word to the wise, it would be hard-pressed to get 4 decent-sized servings, especially if not served with rice. We even added some baby bell peppers for added color and volume.
Gochujang Stir-Fried Pork and Celery
Ingredients
- 1 lb. boneless country-style pork spareribs, sliced crosswise ¼ inch thick
- 3 Tbsp. soy sauce, divided
- 2 Tbsp. neutral oil, divided
- 1 tsp. plus 1 Tbsp. cornstarch, divided
- Kosher salt and ground black pepper
- 2 Tbsp. white sugar
- 1-2 Tbsp. gochujang
- 4 medium garlic cloves, minced
- 1 Tbsp. minced fresh ginger
- 3 medium celery stalks, thinly sliced on the diagonal
- Thinly sliced scallions, for garnish
- Toasted sesame seeds, to serve
- Steamed rice (optional)
Directions
- In a medium bowl, toss the pork with 1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch and ¼ teaspoon each salt and pepper. In a small bowl, whisk together ½ cup water, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon cornstarch, the sugar, gochujang and ½ teaspoon pepper.
- In a 12- to 14-inch wok or a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the pork and cook, stirring, until no longer pink, about 2 minutes. Add the garlic and ginger, reduce to medium and stir until fragrant, about 30 seconds.
- Add the celery and cook, stirring, until slightly wilted, about 1 minute. Whisk the sauce mixture to recombine, then add it to the pan. Bring to a simmer over medium-high and cook, stirring, until the sauce thickens, about 2 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish, then sprinkle with scallions and sesame seeds.
- Serve over steamed rice, if desired.
Adapted from a recipe by Hisham Ali Hassan
