Korean Style Stir Fry

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Written by McDonald, T.  |  Updated 3rd of March 2025.

This is a great dish with crisp fun vegetables in a spicy sauce. If you have always wanted to try more Korean food, this is an easy dish to start with. 

Notes

  • I like to add pickle brine to my sauces.  I find the liquid from pickled beetroot works well in this dish.
  • Onions are optional.
  • Some people like to add sesame seeds.
  • Gochujang is a Korean spicy paste that is use in almost everything. 
  • Kimchi is a type of sauerkraut, but spicy!
  • Miso paste is more Japanese, but can be used.  If you don't have any, you can use vegetable stock instead.

Severs 2

Time, 15 minutes or less

Ingredients

  • Baby corns x 80 g
  • Sugar snaps x 100 g
  • Courgette x 100 g
  • Mushroom x 70 g
  • Tofu x 100 g
  • Onion x 80 g 
  • Garlic x 3 cloves
  • Ginger x 15 g
  • Kimchi x 3 tbsp

Sauce

  • Cider vinegar x 2 tbsp 
  • Miso paste x 2 tsp
  • Soy sauce x 3 tbsp
  • Gochujang paste x 1 tsp for mild, 2 x tsp for medium or 3 tsp for hot!
  • 300 ml of boiling water 

Method

  1. Fry the chopped onion, garlic, and ginger in a little oil. 
  2. Prepare the sauce by mixing all the sauce ingredients together in a bowl. 
  3. Add the veg to the frying pan.  
  4. Add sauce and kimchi and simmer for 7 minutes.
  5. Stir in the prepared noodles and leave for another minute. 
  6. Serve with chopped spring onion greens.
 
I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.

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