Gochujang Pork Stir-Fry Sunday Supper

1. FINAL MENU

• Name of the meal: Gochujang Pork Stir-Fry Sunday Supper
• Cuisine type: Korean
• Serve time: 5:00 PM

This meal is worth sitting down for because a fast, glossy gochujang-tinted pork stir-fry delivers bold savory-sweet umami in minutes, paired with a crisp scallion pancake for a communal, hands-on finish; a quick, bright cucumber salad and perfectly timed short-grain rice round out the plate so each bite alternates tender, crunchy and fragrant textures. The plan staggers low-attention steps first so the finish-to-order pork and pancake arrive hot and texturally perfect at 5:00 PM.

• Spicy Gochujang Pork Stir-Fry (Jeyuk Bokkeum)
• Steamed short-grain rice
• Scallion Pancake (Pajeon) with soy-dipping sauce
• Quick Pickled Cucumber Salad (Oi Muchim)
• Store-bought kimchi
• Barley tea (kid-friendly)
• Soju, chilled (adult beverage)
• Gochugaru / crushed red pepper (optional, table) (optional)

2. FULLY EXECUTABLE RECIPES

Spicy Gochujang Pork Stir-Fry (Jeyuk Bokkeum)

Equipment

• 12" heavy skillet or 14" wok
• Chef's knife and cutting board
• Mixing bowl (1 medium)
• Measuring spoons and cups
• Tongs or large spatula
• Small bowl for sauce

Ingredients (makes 2 adult/child mixed servings)

• Boneless pork shoulder or pork butt, thinly sliced — 12 oz (340 g)
• Kosher salt — 1/4 tsp
• Black pepper — 1/8 tsp
• Neutral oil (vegetable or canola) — 1 tbsp
• Yellow onion — 1/2 medium (about 3 oz), thinly sliced
• Carrot — 1 small (about 2.5 oz), cut into 1/8" thick matchsticks (julienne)
• Garlic — 1 clove, finely minced
• Fresh ginger — 1 tsp, peeled and finely grated (about 1/2" piece)
• Scallion — 1 scallion, white + green separated; white thinly sliced, green sliced on bias for garnish
• Gochujang (Korean red chile paste) — 1 tbsp
• Soy sauce — 2 tbsp
• Honey — 1 tbsp
• Rice vinegar — 1 tsp
• Toasted sesame oil — 1 tsp
• Cornstarch — 1 tsp
• Water — 2 tbsp (for sauce thinning)
• Toasted sesame seeds — 1/2 tsp (for garnish)

Practical substitutions

• Pork shoulder: use boneless pork loin if you prefer leaner meat; reduce cook time slightly and watch for dryness.
• Gochujang: if unavailable, substitute 1 tbsp mild chili paste + 1/4 tsp smoked paprika and add 1/4 tsp sugar (flavor will vary).
• Honey: swap for light brown sugar 1 tbsp if needed.

Cooking / Baking

• Total cook time: 30 minutes (15 min prep / 12 min active cook / 3 min finish)
• Stove: medium-high to high heat
• Internal finished temperature target: pork pieces should reach 145°F and be fully cooked (thin slices finish quickly); final dish should be hot and glossy.

Instructions

1. Trim and slice pork: Pat pork dry. Trim visible large fat, then slice across the grain very thin (1/8"–1/4"). Place in a medium bowl and toss with 1/4 tsp kosher salt and 1/8 tsp black pepper.
2. Make sauce: In a small bowl combine 1 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated ginger, and 2 tbsp water. Stir until smooth. Add 1 tsp cornstarch and whisk until no lumps remain; set sauce aside.
3. Prepare vegetables: Slice 1/2 onion thin, julienne carrot, mince 1 clove garlic, slice scallion white and green parts separately.
4. Heat pan: Place 12" skillet or wok over high heat until very hot (1–2 minutes). Add 1 tbsp neutral oil and swirl.
5. Stir-fry aromatics and pork: Add sliced pork in an even layer and let sit 30 seconds without stirring to brown, then stir continuously for 2–3 minutes until pork is mostly cooked and lightly browned. Push pork to one side.
6. Add vegetables: Add onion and carrot to the pan; stir-fry with pork 2–3 minutes until vegetables are tender-crisp. Add minced garlic and scallion white; stir 30 seconds until fragrant.
7. Finish with sauce: Pour reserved sauce over pork and vegetables, stirring constantly; sauce will thicken and glaze the meat in 1–2 minutes. Cook until pork is cooked through (thin slices) and sauce is glossy.
8. Garnish and rest 1–2 minutes: Remove from heat, sprinkle 1/2 tsp toasted sesame seeds and sliced green scallion. Transfer to serving dish and serve immediately. Total active cook ~12 minutes.

Steamed Short-Grain Rice

Equipment

• 2-quart saucepan with tight-fitting lid
• Fine-mesh sieve
• Measuring cup

Ingredients (makes 2 servings)

• Short-grain white rice — 1 cup (uncooked, about 200 g)
• Water — 1 1/4 cups (10 fl oz / 300 ml)
• Kosher salt — 1/2 tsp

Practical substitutions

• If short-grain rice unavailable, use medium-grain sushi rice with same water ratio; long-grain rice will be drier and less sticky.

Cooking / Baking

• Total cook time: 35 minutes (10 min rinse/soak, 15 min simmer, 10 min rest)

Instructions

1. Rinse and soak: Place 1 cup rice in a sieve and rinse under cold running water, rubbing gently until runoff is nearly clear. Transfer to saucepan, add 1 1/4 cups water and 1/2 tsp kosher salt. Let soak 10 minutes.
2. Cook: After soak, cover and bring to a boil over medium-high heat. Once boiling, immediately reduce heat to low and simmer covered for 15 minutes—do not lift lid.
3. Rest and fluff: Remove from heat and let rice rest, covered, for 10 minutes. Fluff with a fork or rice paddle immediately before serving.

Scallion Pancake (Pajeon) with Soy-Dipping Sauce

Equipment

• Mixing bowl
• Whisk
• 10" nonstick or well-seasoned skillet
• Spatula
• Small bowl for dipping sauce

Ingredients (makes 2 servings — one 9–10" pancake or two small pancakes)

For the pancake:

• All-purpose flour — 3/4 cup (95 g)
• Cold water — 3/4 cup (6 fl oz / 180 ml)
• Egg — 1 large
• Kosher salt — 1/4 tsp
• Scallions (green onions) — 6 scallions, halved lengthwise and cut into 3–4" lengths
• Neutral oil (vegetable or canola) — 2 tbsp for frying
• Black pepper — 1/8 tsp

For the dipping sauce:

• Soy sauce — 2 tbsp
• Rice vinegar — 1 tbsp
• Granulated sugar — 1 tsp
• Toasted sesame oil — 1 tsp
• Scallion — 1 scallion, finely minced (use from the bunch)
• Toasted sesame seeds — 1/2 tsp

Practical substitutions

• If you prefer a seafood version, add 3 oz small shrimp (optional) and add to pancake batter; increase cook time 1–2 minutes per side.

Cooking / Baking

• Total cook time: 22 minutes (10 min prep, 12 min cook). This is a finish-to-order dish; final cook must end within ~5 minutes of serve.

Instructions

1. Make batter: In a bowl whisk 3/4 cup flour, 3/4 cup cold water, 1 egg, and 1/4 tsp salt until smooth. Stir in scallions and 1/8 tsp black pepper; batter should be loose.
2. Make dipping sauce: In a small bowl combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp toasted sesame oil, minced scallion, and 1/2 tsp sesame seeds. Stir to dissolve sugar; set aside.
3. Cook pancake (finish at service): Heat 10" skillet over medium-high heat and add 2 tbsp vegetable oil, swirling to coat. Pour batter into pan and spread evenly into a 9–10" circle. Cook first side 6–7 minutes until edges brown and underside crisp. Flip with spatula and cook 5–6 minutes more until crisp and cooked through. Transfer to a rack briefly and slice into wedges; serve immediately with dipping sauce.

Quick Pickled Cucumber Salad (Oi Muchim)

Equipment

• Small bowl
• Knife and cutting board
• Spoon

Ingredients (makes 2 servings)

• English cucumber or Korean cucumber — 1 medium (about 8 oz / 225 g), halved lengthwise and thinly sliced on the diagonal
• Kosher salt — 1 tsp
• Granulated sugar — 1 tsp
• Soy sauce — 1 tbsp
• Rice vinegar — 1 tsp
• Toasted sesame oil — 1 tsp
• Garlic — 1 small clove, minced
• Toasted sesame seeds — 1/2 tsp

Practical substitutions

• If rice vinegar unavailable, use 1 tsp white wine vinegar + 1/8 tsp sugar.

Cooking / Baking

• Total cook time: 10 minutes (no heat). Finish within a few minutes of service to maintain crispness.

Instructions

1. Salt and drain: Place sliced cucumber in a bowl, toss with 1 tsp kosher salt, and let sit 5 minutes. Squeeze gently and discard excess water.
2. Dress and serve: Add 1 tsp sugar, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp toasted sesame oil, and 1 minced garlic clove. Toss to combine and sprinkle 1/2 tsp sesame seeds. Serve within minutes.

Store-Bought Kimchi

Equipment

• Small serving dish
• Spoon

Ingredients (serves 2)

• Store-bought kimchi — 4 oz (about 1/2 cup)

Cooking / Baking

• Total cook time: 0 minutes. Serve chilled or at room temperature.

Instructions

1. Open jar and transfer 4 oz kimchi to a small serving dish. Place on the table.

Barley Tea (Kid-Friendly)

Equipment

• Small saucepan or teapot
• Two glasses (8–10 oz each)

Ingredients (makes 2 servings)

• Barley tea bags (roasted barley) — 2 bags (or 1 tbsp loose roasted barley)
• Water — 32 fl oz (1 L)
• Ice (for serving) — household amount as needed

Practical substitutions

• If barley tea bags not available, use weakly brewed green tea (1 tea bag in 16 fl oz) for a milder option.

Cooking / Baking

• Total prep time: 20 minutes (15 min steep + short chill). Can be chilled briefly and served cool.

Instructions

1. Boil 32 fl oz water in saucepan. Remove from heat, add 2 barley tea bags, and steep 10–15 minutes off heat depending on desired strength. Remove tea bags and cool to serving temperature in fridge or an ice bath. Pour into two glasses with ice to serve.

Soju (Adult Beverage)

Equipment

• Bottle opener if needed, shot glasses or small soju glasses

Ingredients (serves 2)

• Soju (Chamisul or Jinro recommended) — 1 bottle (375 ml)

Cooking / Baking

• Total cook time: 0 minutes; purchased. Chill before serving.

Instructions

1. Chill bottle in fridge. Serve chilled in small glasses at the table.

3. LINEAR TIMELINE (4:10 PM–5:00 PM)

• 4:10 PM: Spicy Gochujang Pork Stir-Fry — Trim and thin-slice 12 oz pork; toss with 1/4 tsp kosher salt and 1/8 tsp black pepper; set bowl on counter.
• 4:12 PM: Spicy Gochujang Pork Stir-Fry — Mix sauce: combine 1 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated ginger, 2 tbsp water and 1 tsp cornstarch in small bowl; whisk smooth and pour over sliced pork briefly to coat; let rest while preparing vegetables.
• 4:15 PM: Steamed Short-Grain Rice — Rinse 1 cup rice in sieve until water runs nearly clear; transfer to 2-qt saucepan, add 1 1/4 cups water and 1/2 tsp kosher salt; begin 10-minute soak (timer set).
• 4:16 PM: Scallion Pancake — Whisk batter: combine 3/4 cup flour, 3/4 cup cold water, 1 egg and 1/4 tsp salt; stir in 6 scallions cut into 3–4" lengths and 1/8 tsp black pepper. Set batter bowl aside.
• 4:17 PM: Quick Pickled Cucumber Salad — Slice 1 cucumber on diagonal; toss with 1 tsp kosher salt and let sit 5 minutes to draw moisture.
• 4:20 PM: Spicy Gochujang Pork Stir-Fry — Prepare vegetables: thinly slice 1/2 onion, julienne 1 small carrot, mince 1 garlic clove, slice 1 scallion (white/green separated); set a 12" skillet/wok on a back burner to heat later.
• 4:25 PM: Steamed Short-Grain Rice — After soak, cover saucepan and bring to a boil over medium-high heat; once boiling, reduce to low and simmer covered 15 minutes (4:25–4:40).
• 4:28 PM: Quick Pickled Cucumber Salad — Squeeze out excess water from cucumber and toss with 1 tsp sugar, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp toasted sesame oil, 1 minced garlic clove and 1/2 tsp sesame seeds; cover and hold briefly (final toss within 10 minutes of service).
• 4:30 PM: Store-Bought Kimchi / Barley Tea — Transfer 4 oz kimchi to serving dish; start boiling 32 fl oz water for barley tea to steep (steep off heat 10–15 minutes).
• 4:35 PM: Barley Tea — Remove saucepan from heat and add 2 barley tea bags; steep 10–15 minutes while continuing other tasks.
• 4:40 PM: Steamed Short-Grain Rice — Remove rice from heat; rest covered 10 minutes (4:40–4:50). Rice will be fluffed close to service.
• 4:42 PM: Spicy Gochujang Pork Stir-Fry — Place skillet/wok on high heat and preheat 60–90 seconds for stir-fry; have spatula and serving plate ready.
• 4:44 PM: Scallion Pancake — Heat 10" nonstick skillet over medium-high and add 2 tbsp neutral oil; swirl to coat and bring pan to temperature.
• 4:45 PM: Spicy Gochujang Pork Stir-Fry — Add 1 tbsp neutral oil to hot wok; add pork in an even layer, let sear 30 seconds, then stir for 2–3 minutes until mostly cooked and browned.
• 4:46 PM: Scallion Pancake — Pour pancake batter into hot 10" skillet and spread to a 9–10" circle; cook first side 6–7 minutes until edges brown and underside is crisp.
• 4:48 PM: Spicy Gochujang Pork Stir-Fry — Push pork to side, add sliced onion and carrot; stir-fry with meat 2–3 minutes until vegetables are tender-crisp; add minced garlic and scallion white and stir 30 seconds.
• 4:50 PM: Spicy Gochujang Pork Stir-Fry — Pour reserved sauce over pork and vegetables, stir constantly 1–2 minutes until sauce thickens and glazes the meat; remove from heat, sprinkle 1/2 tsp sesame seeds and sliced green scallion; transfer to serving dish and keep hot (final hot finish completed by ~4:52–4:53).
• 4:50 PM: Steamed Short-Grain Rice — Fluff rice with fork or paddle and keep covered off heat to hold warm for service (finished within 10 minutes of serve).
• 4:52 PM: Scallion Pancake — Flip pancake and cook second side 5–6 minutes until crisp and cooked through (finish ~4:58); while pancake finishes, give quick final toss to cucumber if juices collected.
• 4:58 PM: Final plating prep — Slice pajeon into wedges; spoon a few tablespoons of pork pan glaze over the pork if any remained; set kimchi dish, cucumber salad, rice bowl, barley tea and chilled soju on table.
• 5:00 PM: Serve — Place spicy gochujang pork stir-fry, steamed short-grain rice, scallion pancake with dipping sauce, quick pickled cucumber salad, kimchi, barley tea and chilled soju on the table and serve.

4. CONSOLIDATED SHOPPING LIST

Produce

• Scallions (green onions) — 1 bunch (about 8 scallions) ⁺
• Yellow onion — 1 medium (use 1/2 for stir-fry; remainder optional)
• Carrot — 1 small (about 3 oz)
• English or Korean cucumber — 1 medium (about 8 oz)
• Garlic — 3 cloves total (1 for pork, 1 for cucumber, 1 spare) ⁺
• Fresh ginger — 1 small piece (about 1 inch; yields 1 tsp grated)

Meat / Seafood

• Boneless pork shoulder (or butt), thin-sliceable — 12 oz (340 g)

Dairy

• Egg — 1 large

Dry Goods / Pantry

• Short-grain white rice — 1 cup (uncooked)
• All-purpose flour — 3/4 cup
• Granulated sugar — 1 tsp
• Soy sauce — 5 tbsp total ⁺
• Gochujang (Korean red chile paste) — 1 tbsp
• Honey — 1 tbsp
• Neutral oil (vegetable or canola) — 4 tbsp total ⁺
• Toasted sesame oil — 1 tbsp total ⁺
• Toasted sesame seeds — 1 tsp
• Kosher salt — 2.5 tsp total ⁺
• Black pepper — 1/4 tsp
• Rice vinegar — 4 tsp total ⁺
• Cornstarch — 1 tsp
• Store-bought kimchi — 4 oz (about 1/2 cup)
• Gochugaru / crushed red pepper — small jar (optional table use) ⁰

Drinks

• Barley tea bags (roasted barley) — 2 bags (or 1 tbsp loose) ⁰
• Soju (Chamisul or Jinro recommended) — 1 bottle (375 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: gochugaru (Korean red pepper flakes) for individuals who want more heat at the table; do not mix into shared base.
• Global substitutions: pork shoulder may be swapped for boneless pork loin (reduce cook time). Gochujang substitution guidance is in the recipe.
• Child-safety note: Soju is alcoholic — keep bottle out of reach of children; serve barley tea to children only.
• Explicit timeline risk(s): The tightest execution window is 4:44–5:00 PM when two finish-to-order items (scallion pancake and pork stir-fry) are on heat simultaneously; this requires running two pans on adjacent burners and rapid coordination. If distracted, pancake can overbrown or pork can overcook.
• Practical mitigation mindset without changing the menu: complete all mise-en-place precisely before 4:40 PM (slice pork and vegetables, mix sauce, make pancake batter and dipping sauce) so final cooking is only assembly and heat. Keep both pans preheated and tools handy; if timing slips, remove pancake to a warm oven (200°F) for up to 5 minutes and re-crisp 30–60 seconds in a hot skillet at service.
• The latest safe start time: You can start as late as 4:10 PM for a 5:00 PM serve.