This really speedy meal is booming with Korean flavour. 






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  • 250 g pork tenderloin, cut into strips
  • 50 ml reduced salt soy sauce
  • 1 garlic clove, crushed
  • 2 cm piece fresh ginger, peeled and grated
  • 3 tsp soft light brown sugar
  • 3 tsp gochujang paste
  • 3 tsp mirin
  • 2 tsp sesame oil
  • 1½ tbsp vegetable oil
  • 3 spring onions
  • 1 bok choy
  • ½ carrot, julienned
  • ¼ cucumber, julienned
  • 1 little gem lettuce, leaves separated
  • Toasted sesame seeds, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Make sure your wok is hot over a high heat.
  2. Put the pork in a bowl with the soy sauce, garlic, ginger, sugar, gochujang, mirin and sesame oil. Toss gently to combine and set aside.
  3. Heat half the vegetable oil in the wok and when it starts to smoke, add the pork along with the marinade and cook it over a high heat for 3 minutes, until nicely browned.
  4. While the pork is cooking slice the spring onions and bok choy.
  5. After 3 minutes add the remaining oil to the wok along with the spring onions, bok choy, carrot and cucumber for a minute then add any of the of the leftover marinade and toss to combine.
  6. Arrange the leaves on 4 plates and fill with the pork and vegetables. Finish with a scattering of toasted sesame seeds.