Japanese-Style Stir-Fried Pork and Kabocha with Gochujang

Japanese-Style Stir-Fried Pork and Kabocha with Gochujang

I accented this Japanese-style dish with gochujang. It is a quick dish, so give it a try when you are busy.

Ingredients: 2 to 4 servings

One whole pork piece ( such as leg or fillet)
250 g
200 g
Japanese leek
about 10 cm
1 tablespoon
1 tablespoon
◎Soy sauce
1 tablespoon
1 tablespoon
◎Grated ginger
1 teaspoon
Vegetable oil
as needed


1. Cut the pork into 1.5 cm cubes. Cut the kabocha into similar sizes and microwave until slightly firm. Cut the leek into 1 cm. Combine the ◎ ingredients.
2. Heat vegetable oil in a pan and add the pork to fry over a medium to high heat.
3. After the colour of the pork has changed, add the leek. After the leeks are aromatic, add the kabocha and the ◎ ingredients. Stir fry over high heat and turn off the heat.
4. Transfer to a serving dish. Garnish with green vegetables (not listed).

Story Behind this Recipe

I wanted to use hot but rich gochujang in Japanese style dishes.