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Spicy Korean Pork Stir-fry

Close up top view of black bowl with spicy pork stir-fry on rice.
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5 from 2 reviews

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. 

Ingredients

Scale

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
  • 10–20 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.

Equipment

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

Find it online: https://thatspicychick.com/spicy-korean-pork-stir-fry/