Korean Spicy Pork Stir-Fry is a dish full of bold flavors and vibrant colors, perfect for those who love a bit of heat in their meals. I still remember the first time I tried Korean Spicy Pork Stir-Fry at a small family restaurant in Seoul. The sizzling sounds of the wok and the sweet, spicy aroma filled the air, instantly making my mouth water. That first bite was unforgettable—juicy pork coated in a rich, fiery sauce that was perfectly balanced with a hint of sweetness. Since then, this dish has become a favorite in my kitchen, bringing a taste of Korea to my dining table.
A Burst of Flavor in Every Bite
This dish is all about the magic of gochujang, a Korean red chili paste, which gives it its signature spiciness and depth of flavor. Paired with soy sauce, garlic, and ginger, the marinade transforms simple pork slices into something extraordinary. The stir-fry is quick to make, but the flavors taste like they’ve been simmering all day. Vegetables like onions, bell peppers, and cabbage add crunch and sweetness, balancing the heat of the sauce. Serve it over steamed rice, and you have a meal that feels like a warm hug on a cold day.
Inspired by a Homestyle Recipe
I learned how to make Korean Spicy Pork Stir-Fry from a Korean friend who shared her family recipe. She told me the secret is letting the pork marinate just long enough to soak up all the flavors without overpowering its natural taste. Watching her cook, I noticed how every ingredient was carefully added and cooked with love. This dish isn’t just about food; it’s about connection and sharing a moment with the people you care about. Now, whenever I cook it, I think about her and the stories she told me while we enjoyed it together.
Make It Your Own
Korean Spicy Pork Stir-Fry is incredibly versatile, and that’s part of its charm. You can adjust the spice level to suit your taste, add different vegetables, or even use chicken or tofu instead of pork. It’s a great dish to customize and experiment with, depending on what you have on hand. The next time you want a meal that’s both comforting and exciting, give this recipe a try. It’s more than just a dish—it’s an experience that brings a little bit of Korea to your home.
Table of Contents
Chef’s Notes- Korean Spicy Pork Stir-Fry
- Prep in Advance: For a smoother cooking experience, slice the pork, onions, and scallions ahead of time. Keep them covered in the fridge until ready to use.
- Marinade Consistency: Whisk the marinade until fully combined to prevent uneven flavor distribution. Ensure the gochujang is fully dissolved for a smoother coating on the pork.
- Perfect Slicing: For thin, uniform slices of pork, freeze the meat for about 20 minutes before slicing. This will firm it up and make cutting easier.
- Even Cooking: Avoid overcrowding the skillet. Cook in batches to allow each piece to caramelize properly, resulting in a deeper, richer flavor.
- Heat Control: Adjust the heat between medium-high and medium to prevent burning the marinade sugars while ensuring proper caramelization.
- Boosting Flavor: If you marinate overnight, cover the bowl with plastic wrap to prevent moisture loss. Bring the pork to room temperature before cooking for even heat distribution.
- Customizing Sweetness: Adjust the honey or sugar based on personal preference or the natural sweetness of the apple used in the marinade.
- Serving Ideas: Garnish with fresh herbs like cilantro or Thai basil for a unique twist, or serve with lettuce leaves for wrapping the pork for a ssam-style meal.
Korean Spicy Pork Stir-Fry
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minutes450
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minutesIgnite your taste buds with this authentic Korean Spicy Pork Bulgogi! Bursting with rich flavors and a perfect balance of heat, this dish is a must-try for any home cook. Perfect for weeknight dinners or special occasions, it’s quick to prepare and irresistibly tasty. Whether you’re a seasoned chef or just starting out, this recipe brings the vibrant essence of Korean cuisine right to your table. Get ready to impress your family and friends with every delicious bite!
Ingredients
- Protein
2 pounds thinly sliced pork shoulder or butt
- Marinade
6 tablespoons Korean red chili paste (gochujang)
1-2 tablespoons Korean red chili flakes (gochugaru)
3 tablespoons soy sauce
3 tablespoons rice wine (Mirim or Mirin)
2 tablespoons sugar or brown sugar
1 tablespoon honey
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 small grated apple
- Vegetables
1/2 medium onion, thinly sliced
3 scallions, cut into 2-inch pieces
- Alternative Ingredients:
Pork: Substitute with beef or chicken for a different protein option.
Gochujang: Use Sambal Oelek mixed with a bit of honey if unavailable.
Rice Wine: Substitute with dry sherry or sake.
Honey: Replace with maple syrup or agave nectar for a vegan option.
Directions
- Prepare Ingredients – Begin by thinly slicing the pork shoulder or butt, ensuring uniform pieces for even cooking. Slice the medium onion and cut the scallions into 2-inch segments.
- Create Marinade – In a large mixing bowl, combine gochujang, gochugaru, soy sauce, rice wine, sugar, honey, sesame oil, minced garlic, grated ginger, and grated apple. Whisk thoroughly until all ingredients are well integrated.
- Marinate Pork – Add the sliced pork to the marinade, tossing to ensure each piece is thoroughly coated. Incorporate the sliced onions and scallions, mixing well. Cover the bowl and let it rest for at least 30 minutes to allow flavors to meld.
- Cook the Dish – Heat a cast iron skillet over medium-high heat. Cook the marinated pork in batches to prevent overcrowding, allowing each batch to caramelize slightly. Adjust the heat as necessary to maintain an even cooking temperature, approximately 5-7 minutes per batch.
- Serve and Enjoy – Once all batches are cooked and caramelized, transfer the pork to a serving dish. Garnish with additional scallions or sesame seeds if desired. Serve hot with steamed rice or your favorite side dishes.
Equipment
- cast iron skillet
- Cutting Board
- paring knife
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 15g
- Protein: 35g
- Vitamin A: 10IU
- Vitamin C: 8mg
- Calcium: 50mg
- Iron: 3mg
FAQ- Korean Spicy Pork Stir-Fry
Can I use a different cut of pork for this recipe?
Yes, you can substitute pork shoulder or butt with pork loin or tenderloin for a leaner option, though it might not be as tender.
What if I can’t find gochujang?
You can use Sambal Oelek with a bit of honey as a substitute. However, the unique flavor of gochujang is hard to replicate, so seek it out if possible.
Can I make this dish ahead of time?
Yes, you can prepare the marinade and marinate the pork up to 24 hours in advance. Cooked pork can also be reheated, though freshly cooked offers the best texture.
How can I make this dish milder?
Reduce or omit the gochugaru and use a smaller amount of gochujang. Adding extra sugar or honey can also balance the heat.
What sides go best with this dish?
Steamed white or brown rice, kimchi, pickled radishes, or a fresh cucumber salad complement the rich and spicy flavors beautifully. Lettuce wraps or ssamjang (Korean dipping sauce) are great additions as well.
