Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.


Recipe Summary

25 mins
15 mins
1 hr
1 hr 40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.

  • Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

Cook's Note:

The celery can be made as a side dish to any Asian meal. It's surprisingly good. I also like to add the sugar to the celery about 15 minutes before cooking so it dissolves.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

359 calories; protein 21.2g; carbohydrates 12.7g; fat 24.1g; cholesterol 54.3mg; sodium 1039.2mg. Full Nutrition