This Korean-style spicy pork stir-fry is a snap to make and full of punchy flavors. It’s a great quick dinner that pairs well with rice or greens.
The Story Behind This Recipe
I stumbled onto this spicy pork dish one busy weeknight when I wanted something fast, filling, and with a bit of heat. Korean cooking has that nice way of balancing sweetness, spice, and umami, and this stir-fry captures all of that without needing complicated ingredients.
I usually keep pork shoulder or pork butt handy since it stays juicy when cooked fast and thinly sliced. The marinade is simple – gochujang paste, soy sauce, a bit of sugar, garlic, and ginger. I like to make the sauce ahead and let the pork soak it up while the veggies get chopped.
Cooking it in a hot pan keeps the pork tender and gives it just enough caramelization. Some thin slices of onion, scallions, and a handful of shredded cabbage make the dish more filling without stealing the spotlight.
When guests have tried this, they often ask for just a little more heat so I add a pinch of extra Korean chili flakes or a splash of hot sesame oil. I wouldn’t call it overly fiery, but it nicely wakes up the palate.
Honestly, the charm of this dish is how easy it is to customize — swap pork for chicken thighs or add bell peppers. It’s a dependable midweek recipe that never feels boring or bland.
Cuisine: Korean
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 lb pork shoulder or pork butt, thinly sliced
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 2 scallions, chopped
- 1 cup shredded cabbage
- 1 tsp toasted sesame seeds (optional)
Instructions
- Step 1. In a bowl, mix gochujang, soy sauce, sugar, garlic, and ginger to make the marinade.
- Step 2. Add sliced pork to the marinade, toss to coat and let sit for 10 minutes.
- Step 3. Heat vegetable oil in a large pan over medium-high heat.
- Step 4. Add marinated pork and cook until browned and just cooked through, about 5-6 minutes.
- Step 5. Add sliced onion and shredded cabbage to the pan and stir-fry for 2-3 minutes until slightly softened.
- Step 6. Mix in chopped scallions and cook for another minute.
- Step 7. Serve hot over rice and sprinkle with toasted sesame seeds if using.
Tips for Success
- Slice the pork as thin as you can for the best texture.
- Don’t skip letting the pork marinate, even if it’s just 10 minutes.
- Use a hot pan to get a nice sear on the pork without overcooking.
- You can adjust the amount of gochujang based on how spicy you like it.
- Leftovers reheat well in a skillet or microwave.
Variations & Substitutions
- Swap pork for boneless chicken thighs for a different but equally tasty option.
- Add sliced bell peppers or carrots with the cabbage for extra crunch.
- Use low-sodium soy sauce to reduce saltiness if preferred.
- Add a splash of rice vinegar or a squeeze of lime for a subtle tang.
- For a vegetarian version, try firm tofu pressed and stir-fried the same way.
