This spicy Korean-style pork stir fry comes together fast and packs a punch of flavor without fuss. The quick pickled cucumbers on the side add just the right cool, crisp contrast.
The Story Behind This Recipe
When life gets hectic, I turn to stir fries for dinner because they’re fast, adaptable, and satisfying. This Korean-style pork stir fry started as a way to use up some ground pork in my fridge but quickly became a favorite for its bold flavors and simple prep.
The garlic and ginger in the sauce really make it taste homemade without a ton of work. Gochujang is the secret weapon here—just a couple of spoonfuls add subtle heat and umami, and you don’t have to drown the dish in chili flakes. I always keep a small jar of it in the fridge.
I pair this dish with quick pickled cucumbers—basically cucumbers soaked briefly in vinegar, sugar, and a pinch of salt. It’s a cool, crunchy contrast that helps balance the spicy richness of the pork. Plus, pickling takes no more than 15 minutes and can be done while the pork cooks.
This meal is perfect for weeknights when you want something with depth but without digging through half the pantry for ingredients. It’s not overly complicated, and I’ve found that most people, even kids, enjoy how the flavors just come together so naturally.
Once I served this to some friends who usually shy away from spicy food, and they liked it because the pickled cucumbers helped tone down the heat. I appreciate meals like that—flavorful but approachable—and it’s become one I keep returning to when I want something quick but hearty.
Cuisine: Korean
Course: Dinner
Servings: 3-4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 lb ground pork
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, minced
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1 teaspoon sesame oil
- 3 green onions, chopped
- 1 English cucumber, thinly sliced
- 3 tablespoons rice vinegar (for pickling)
- 1 teaspoon sugar (for pickling)
- 1/2 teaspoon salt (for pickling)
Instructions
- Step 1. Start by making the quick pickled cucumbers: combine 3 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt in a bowl. Stir until sugar and salt dissolve.
- Step 2. Add the thinly sliced cucumber to the bowl, toss gently, and set aside to marinate while you cook the pork.
- Step 3. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, cook for about 30 seconds until fragrant.
- Step 4. Add ground pork, breaking it up with a spatula, and cook until browned and mostly cooked through, about 5-7 minutes.
- Step 5. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, and brown sugar.
- Step 6. Pour the sauce over the cooked pork, stir to combine and cook for another 2-3 minutes until the sauce thickens slightly and coats the pork.
- Step 7. Turn off the heat and drizzle sesame oil over the pork, then toss in chopped green onions.
- Step 8. Serve the spicy pork alongside the pickled cucumbers drained of excess liquid.
Tips for Success
- Use lean or regular ground pork; lean may dry out a bit faster, so watch the cooking time.
- Adjust gochujang amount based on your preferred spice level — start small if you’re sensitive to heat.
- You can slice cucumbers thicker or thinner depending on how crunchy you want the pickles.
- Make the pickled cucumbers ahead and keep refrigerated for up to a day to deepen the flavor.
- If you don’t have gochujang, a blend of chili paste and miso can work in a pinch.
Variations & Substitutions
- Swap ground pork for ground chicken or turkey for a leaner option.
- Add thinly sliced bell peppers or shredded carrots into the stir fry for extra veggies.
- Serve over steamed rice or toss in cooked noodles for a more filling meal.
- Top with toasted sesame seeds or a fried egg for some texture and richness.
