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Name: Korean Ground Pork & Broccolini Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb ground pork; 2 bunches broccolini, trimmed and cut into 2-inch pieces; 1 tbsp vegetable oil; 4 cloves garlic, minced; 1-inch piece ginger, minced; 1 small yellow onion, thinly sliced; 2 tbsp gochujang (Korean chili paste); 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp honey; 1 tsp toasted sesame oil; 2 green onions, sliced (for garnish); 1 tsp sesame seeds (for garnish); 2 cups cooked white rice (for serving); Salt and black pepper, to taste

Korean Ground Pork & Broccolini Stir-Fry

SproutedBanana5706

This Korean-inspired ground pork and broccolini stir-fry is a vibrant, weeknight-friendly dish that brings together bold flavors and fresh textures. The savory, spicy-sweet sauce clings beautifully to the tender ground pork and crisp-tender broccolini, while a sprinkle of sesame seeds and green onions adds a pop of color and crunch. Served over a bed of fluffy rice, it’s a comforting meal that’s both quick to prepare and packed with umami. Perfect for sharing with friends or enjoying as a flavorful solo dinner, it’s sure to become a go-to in your rotation!

Ingredients

Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Season lightly with salt and pepper.
Push the pork to one side of the pan. Add garlic, ginger, and onion to the empty side. Sauté until fragrant and the onion is translucent, about 2 minutes.
Add the broccolini to the pan and toss with the pork and aromatics. Stir-fry for 3-4 minutes, until the broccolini is bright green and just tender.
In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, and toasted sesame oil.
Pour the sauce over the pork and broccolini. Stir to coat everything evenly and cook for another 2 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning with more soy sauce or a pinch of salt if needed.
Serve the stir-fry hot over bowls of cooked white rice. Garnish with sliced green onions and sesame seeds.