Korean-Inspired Gochujang Pork & Green Beans
When I lived in Ottawa, Canada, I discovered Korean food for the first time through a little restaurant down the street called Alirang. It was there that I ordered beef bulgogi and promptly fell in love. Ever since moving to Knoxville, I've missed those flavors and have been dreaming about Korean food.
Then came the gochujang craze online. It seemed like everyone was cooking with Korea's famous fermented chili paste, but because my husband has celiac disease, I couldn't join in. Most gochujang contains gluten, and finding a suitable option wasn't easy.
Then, nearly two years after the trend had its moment, I finally found gluten-free gochujang at my favorite local Asian grocer. Naturally, I brought it home and put it to use immediately.
The best recipes often come from using what you already have, and this was one of them. Earlier in the week I had made Pad Thai, leaving me with green onions, Chinese chives, and a red bell pepper that needed using. I also had a package of French green beans that I had bought simply because they were beautiful and inexpensive, but they were quickly approaching the point where they needed to be eaten. Add a pork tenderloin from the freezer, and dinner practically planned itself.
So yes, the viral trend may be long over, but this recipe is definitely going into my regular rotation, because it ended up being every bit as delicious as I hoped it would be.
As always, I don't claim authenticity. This is simply my version, adapted to the ingredients I had on hand and the way I like to cook. I hope you'll enjoy it too.
Ingredients
✨ Serves about 6-8 hungry adults, makes for great leftovers and meal prep if needed).
✨ Can be made with gluten or gluten free soy sauce and gochujang.
For the Pork & Vegetables:
2 pork tenderloins, thinly sliced (about 3lbs of meat)
1 lb French green beans, trimmed
1 red bell pepper, sliced
1 medium onion, sliced
4-6 green onions, sliced
1 good handful Chinese chives, cut into 2-inch pieces
Oil of choice for cooking
2 tbsp of cornstarch
Soy Sauce
Quality Salt (*only if using gluten free soy sauce)
For the Sauce
4 tbsp gochujang
3 tbsp soy sauce (use gluten-free if needed)
2 tbsp honey or brown sugar
1 tbsp sesame oil
4–5 tbsp water
5–6 cloves garlic, minced
2 tbsp rice vinegar (optional)
1 tbsp of cornstarch
Directions
1. Thinly slice the pork tenderloin. For easiest slicing, partially thaw the pork so it is still slightly firm. If using gf soy sauce, add a quality salt and gluten free soy sauce along with cornstarch. Toss well until everything is coated. If using a regular soy sauce, you don't need the extra salt.
2. Whisk together all sauce ingredients until smooth and set aside.
3. Heat a large wok or skillet over high heat. Cook the pork in batches until lightly browned. Remove to a plate.
4. Add the green beans and stir-fry until bright green and beginning to blister.
5. Add the red bell pepper and cook for another 2–3 minutes.
6. Return the pork to the pan. Pour in the sauce and toss everything together until the sauce thickens and coats the meat and vegetables.
7. Remove from heat and immediately stir in the green onions and Chinese chives. The residual heat will soften them while keeping their fresh flavor.
8. Prepare your rice of choice on the side. I used Jasmine.
✨ For more full recipes and the stories that inspire them, check out my Substack: https://substack.com/@ladygreystable?utm_source=share&utm_medium=android&r=5vkv52
Incorporating Korean flavors into everyday meals can be both exciting and rewarding, especially when adapting recipes to meet dietary needs such as gluten intolerance. Gochujang, the fermented chili paste central to Korean cuisine, adds a unique spicy sweetness that enhances the depth of pork dishes. Finding gluten-free gochujang can be challenging since many traditional brands contain wheat, but specialty Asian grocery stores now stock excellent gluten-free options that maintain the rich umami flavor. Using pork tenderloin in this recipe is ideal because it cooks quickly and remains juicy, making it perfect for weeknight dinners. The French green beans add a crisp texture and vibrant color, balancing the spiciness of the sauce. Including aromatic ingredients such as green onions and Chinese chives not only infuses freshness but also layers subtle oniony flavors that complement the dish beautifully. When preparing the sauce, the combination of soy sauce (gluten-free if needed), honey or brown sugar, sesame oil, garlic, and rice vinegar creates a harmonious blend of salty, sweet, nutty, and tangy notes. The cornstarch in the sauce helps thicken it, enabling it to cling to the meat and vegetables perfectly. Stir-frying over high heat ensures quick cooking while preserving the bright colors and textures. For those interested in meal prepping, this recipe stores well in the fridge and tastes even better the next day as the flavors meld. Serving it over Jasmine rice adds a fragrant, slightly sticky base that soaks up the flavorful sauce. Experimenting with Korean cuisine at home allows you to tailor dishes to your preferences and dietary requirements, making it accessible and enjoyable for all. Don’t be afraid to substitute vegetables or adjust spice levels to suit your taste. This gochujang pork and green beans recipe is a versatile and delicious way to bring vibrant Korean flavors into your kitchen.
This looks amazing! I’m going to make it tonight I think!