That Spicy Chick

Spicy Korean Pork Stir-fry

This Spicy Korean Pork Stir-fry is quick and easy to make on given weeknight, and packed with great flavors! Tender pork strips are stir-fried with onion, garlic, ginger, chilies, and spring onion in a spicy-sweet and smoky Korean style sauce. Super simple and SO delicious!

Close up top view of black bowl with spicy pork stir-fry on rice.

When I first made my Creamy Spicy Korean Udon Noodles with Bulgogi Chicken, I knew that the marinade for the chicken was a keeper.

I’ve used pretty much the same marinade in that epic dish to create this epic Spicy Korean Pork Stir-fry. And it is SO BOMB, and sooo incredibly tasty with a bowl of steamed rice! 😋

This dish is essentially pork bulgogi (jeyuk bokkeum), except that we’re stir-frying instead of grilling the marinated meat (although bulgogi is sometimes stir-fried too). Also, there’s no grated Asian pear or apple in the marinade like there often is in a typical bulgogi marinade.

Pork stir-fry on top of steamed rice in a bowl. Wok with the stir-fry behind.

Why This Recipe Works

  • It’s quick and easy to make on any given weeknight. The longest part is allowing the pork to marinate. The stir-fry after marinating goes by in just 10 minutes!
  • It’s full of spicy, sweet, and smoky flavors thanks to gochujang (Korean chili pepper paste) and other delicious ingredients.
  • Honey is used to sweeten this dish instead of sugar, and it adds a lovely warming sweet tone.
  • The flavor-packed marinade for the pork doubles as the sauce for the stir-fry. So efficient, no?
  • It is a one wok wonder. All you need is some aromatics, onion, and the marinated pork, and you’ll have yourself an incredible Korean main dish on the table in no time!

Ready to whip up this mouthwatering Korean pork stir-fry tonight?!

Ingredients

Labeled ingredients for Korean pork marinade on wooden board.
Spicy Korean Pork Marinade Ingredients
Labeled ingredients for Spicy Korean Pork Stir-fry on wooden board.
Spicy Korean Pork Stir-fry Ingredients

A couple of quick notes on some of the ingredients first.

  • Pork: I used pork scotch fillets, which is also known as pork shoulder, pork neck, Boston butt, and pork butt. You can use thinly sliced skinless pork belly instead too.
  • Gochujang: This is a fermented Korean chili pepper paste. Although it may look very spicy with its deep shade of dark red, it’s a spicy-sweet and smoky tasting paste. You can find this in the Asian aisle of most supermarkets, as well as in Asian and Korean supermarkets.
  • Gochugaru: This is Korean hot pepper powder. Look for it in a Korean grocery store. If unavailable, you can substitute with chili powder. Adjust to taste as some brands can be very spicy.
  • Mirin: This is a cooking rice wine. It has a sweet flavor, but also doubles as a meat tenderizing agent in the marinade. Either a Korean or Japanese mirin will work.
  • Chili Oil: This is optional and you can leave it out if you prefer to make this dish milder. I use a Chinese chili oil that doesn’t have any chili powder or flakes in it, but just the chili flavor.
  • Ginger Garlic Paste: This paste is commonly used in Indian cooking. I like using it in the marinade because it has an ultra smooth and fine texture. You can find it in Indian grocery stores or online. Alternatively, you can use finely chopped garlic and ginger instead.
  • Chilies: I use plenty of hot red Bird’s Eye chilies in the stir-fry, but any hot red chilies you can get in your area will work. Feel free to use less or deseed them if you prefer to make this dish milder. You’re welcome to omit them entirely if you’re not big on heat.

Full ingredient list and amounts are in the recipe card below.

How to Make Spicy Korean Pork Stir-fry

Prep:

  1. Marinate the pork: Whisk together all of the ingredients for the ‘Pork Marinade’ except the pork in a large mixing bowl until evenly combined. Thinly slice the pork, then add to the bowl and toss to coat. Set aside to marinate for 30 minutes, or cover and marinate overnight in the refrigerator for more flavor.
  2. Prepare fresh ingredients: Chop the onion, spring onion, garlic, and red chilies. Grate the ginger and set aside.
Marinated spicy korean pork in bowl.

For the Spicy Korean Pork Stir-fry:

  1. Stir-fry aromatics: Heat oil in a large wok or deep large sauté pan over medium-high heat. Add the onion, spring onion white parts, and ginger. Stir-fry for a minute.
  2. Add garlic and chilies: Stir-fry for 30 seconds or until fragrant.
  3. Cook the pork: Add the marinated pork and all of the marinade in the bowl. Spread the pork out in the wok and cook, undisturbed, for 30 seconds. Then stir-fry briefly and allow the pork to sear again for 30 seconds. Repeat this searing and stir-frying process 2-3 times more, or until the pork has cooked through.
  4. Add spring onion greens: Toss briefly to combine, then switch off the heat.
  5. Serve: Transfer to a serving bowl/dish and drizzle the sesame oil on top. Sprinkle with toasted white sesame seeds and more chopped spring onion greens if desired, and serve with warm steamed rice.
Process steps to make Spicy Korean Pork Stir-fry.

Full detailed instructions are in the recipe card below.

Close up front view of black bowl with spicy pork stir-fry on rice.

Cook’s Tips

  • Cover the bowl with a paper towel AND cling wrap if marinating the pork overnight in the fridge. This will prevent water droplets that’ll form on the cling wrap from getting into the pork marinade.
  • Use a large wok or a large deep sauté pan. This will allow you to spread the pork out so that it sears instead of stews. Also, the curved edge of the wok or pan will minimize splattering.
Chopsticks holding up a pork strip above bowl with pork stir-fry and rice.

FAQs

Can I make this gluten-free?

Use a gluten-free gochujang, gluten-free light soy sauce (or Tamari), and mirin.

Can I make this alcohol free?

For a non-alcoholic substitute for mirin, use 1 tablespoon of white vinegar and ½ teaspoon of honey or granulated white sugar.

Can I make this ahead?

The pork stir-fry can be made 2-3 days in advance and will stay good in the fridge in a sealed airtight container. However, it tastes best when eaten immediately after cooking. I recommend not garnishing with the toasted white sesame seeds if making ahead. Reheat in the microwave for 2-3 minutes, stirring once in between. Then drizzle sesame oil on top, and sprinkle with toasted white sesame seeds and spring onion if desired.

Can I make this with chicken?

I recommend using boneless and skinless chicken thighs if using chicken. Marinate the chicken with the same ingredient amounts. Use the same alternating searing and stir-frying for 30 seconds method to cook the chicken until it’s cooked through.

What to serve with Spicy Korean Pork Stir-fry?

Along with the steamed rice, I serve this dish with a side of simple stir-fried veggies. Water spinach (also known as morning glory and kangkong), Chinese (napa) cabbage with thinly sliced carrots, bok choy, or any other Asian greens will pair well with this Korean pork stir-fry.

Chopsticks holding up a pork strip. Bowl with pork stir-fry and rice. Text overlay "Spicy Korean Pork Stir-fry".

More Korean Recipes

More Easy Asian Stir-fries


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Print
Close up top view of black bowl with spicy pork stir-fry on rice.

Spicy Korean Pork Stir-fry

This Spicy Korean Pork Stir-fry is quick and easy to make and packed with great flavors! Tender pork strips are stir-fried with onion and aromatics in a spicy-sweet and smoky Korean style sauce

  • Author: Lavina
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Korean
Scale

Ingredients

For the Pork Marinade:

  • 4 TBLS Gochujang (use 3 TBLS if you would like to make this milder)
  • 1 TBLS Gochugaru, to taste (substitute with chili powder if unavailable)
  • 2 TBLS Low Sodium Light Soy Sauce
  • 1 TBLS Mirin
  • 1 TBLS Honey
  • 1 TBLS Sesame Oil
  • 1 TSP Chili Oil (optional)
  • 2 TBLS Ginger Garlic Paste (or use 1 TBLS each of finely minced fresh garlic and ginger)
  • 1 TSP freshly cracked Black Pepper
  • 400 grams (14 ounces) Pork Scotch Fillets (also known as pork neck, pork shoulder, Boston butt, or collar butt steaks) – thinly sliced

For the Spicy Korean Pork Stir-fry:

  • 1.5 TBLS Canola Oil
  • 1 Yellow Onion – thinly sliced
  • 4 Spring Onions – cut into 1-inch pieces, white and green parts separated
  • 2 TBLS grated Ginger
  • 10 Garlic cloves – minced
  • 1020 Red Chilies, to taste (Bird’s Eye preferred, but any small hot chilies will work)
  • 1 TSP Sesame Oil
  • For Garnish: 1-2 TSP Toasted White Sesame Seeds, extra chopped spring onion greens
  • To Serve: Warm steamed rice

Instructions

Prep:

  1. Marinate the pork: Combine all of the ingredients for the ‘Pork Marinade’ except the pork in a large mixing bowl. Whisk together until evenly combined. Thinly slice the pork and add to the bowl. Toss until the pork is evenly coated in the marinade. Set aside to marinate for 30 minutes at least, or cover and marinate overnight in the refrigerator for more flavor. (Pro-tip: Cover the bowl with a paper towel and wrap it with cling wrap to prevent water droplets from dripping into the marinade if marinating overnight in the refrigerator.)
  2. Prepare fresh ingredients: Slice/chop the onion, spring onion, garlic, and red chilies as indicated in the ‘Ingredients’ section, and grate the ginger.

For the Spicy Korean Pork Stir-fry:

  1. Stir-fry aromatics: Heat the canola oil in a large nonstick wok or large deep sauté pan over medium-high heat. Once hot, add the onion, spring onion whites, and ginger. Stir-fry for a minute.
  2. Stir-fry garlic and chilies: Add the garlic and red chilies and stir-fry for 30 seconds or until fragrant.
  3. Cook the pork: Add the marinated pork and all of the marinade in the bowl. Spread the pork out in the wok and cook, undisturbed, for 30 seconds. Then stir-fry briefly and allow the pork to sear again for 30 seconds. Repeat this searing and stir-frying process 2-3 times more or until the pork has cooked through.
  4. Add spring onion greens: Add the spring onion greens and toss briefly to combine, then switch off the heat.
  5. To Serve: Transfer to a serving bowl/dish and drizzle the sesame oil on top. Sprinkle with toasted white sesame seeds and more chopped spring onion greens if desired, and serve with warm steamed rice.

Notes

Ingredient Notes, Cook’s Tips, and FAQs

  1. Pork: You can use thinly sliced pork belly instead of scotch fillets if you like.
  2. Korean ingredients: Gochujang (fermented Korean chili pepper paste), gochugaru (Korean hot pepper powder), and mirin can be found in Asian or Korean grocery stores, or purchased online. Gochujang is also available in the Asian aisle of most supermarkets. Adjust the amount of gochugaru you use to taste as some brands can be very spicy.
  3. Ginger Garlic Paste: This paste is commonly used in Indian cooking. I like using it in the marinade because it has an ultra smooth and fine texture. You can find it in Indian grocery stores or online. Alternatively, you can use finely chopped garlic and ginger instead.
  4. Chilies: Feel free to use less or deseed them if you prefer to make this dish milder, or omit them entirely if you’re not big on heat.
  5. Cover the bowl with a paper towel AND cling wrap if marinating the pork overnight in the fridge. This will prevent water droplets that’ll form on the cling wrap from getting into the pork marinade.
  6. To make this gluten-free: Use a gluten-free gochujang, gluten-free light soy sauce (or Tamari), and mirin.
  7. To make this alcohol free: For a nonalcoholic substitute for mirin, use 1 tablespoon of white vinegar and ½ teaspoon of honey or granulated white sugar.
  8. Can I make this ahead? The pork stir-fry can be made 2-3 days in advance and will stay good in the fridge in a sealed airtight container. However, it tastes best when eaten immediately after cooking. I recommend not garnishing with the toasted white sesame seeds if making ahead. Reheat in the microwave for 2-3 minutes, stirring once in between. Then drizzle sesame oil on top, and sprinkle with toasted white sesame seeds and spring onion if desired.
  9. To make this with chicken: I recommend using boneless and skinless chicken thighs if using chicken. Marinate the chicken with the same ingredient amounts. Use the same alternating searing and stir-frying for 30 seconds method to cook the chicken until it’s cooked through.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 432
  • Sugar: 25.2g
  • Sodium: 1278.1mg
  • Fat: 17.8g
  • Saturated Fat: 2.7g
  • Unsaturated Fat: 13.9g
  • Trans Fat: 0g
  • Carbohydrates: 42.5g
  • Fiber: 4.6g
  • Protein: 28.6g
  • Cholesterol: 60mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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