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Gochujang Eggplant and Pork 1

Gochujang Eggplant and Pork

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Free Style


Gochujang Eggplant and Pork is an East Asian inspired dish prepared with stir fried pork pieces and eggplant cooked with gochujang and black beans.


  • 400 g pork shoulder chops, thinly sliced
  • 6 Chinese eggplants, sliced
  • 4 stalks spring onions, chopped whites and greens separated
  • 3 tbsp Gochujang
  • 2 tbsp fermented black beans, mashed
  • 1/2 cup dashi stock
  • 2 tbsp soy sauce
  • 2 tsp cornstarch
  • 1 tsp sesame oil
  • 1 tbsp grated ginger
  • 6 cloves garlic, minced
  • salt
  • white ground pepper
  • oil


  1. In a bowl combine soy sauce and cornstarch, mix well then add the pork pieces, toss to coat evenly then set it aside.
  2. Prepare a wok, add oil then on high heat stir fry pork pieces for a minute.
  3. Add white parts of spring onions, ginger and garlic then continue to sauté for 30 seconds.
  4. In a bowl combine black beans, Gochujang and dashi stock mix well then pour into the wok. Bring to a boil then add the eggplants. Cover wok then continue to boil in medium high heat for 3 minutes adding a bit of water if it dries out.
  5. Season with salt and white ground pepper, add the green part of spring onions, toss then turn heat off.
  6. Place in serving platters then serve while hot.