An authentic simple Korean marinade is the star of this spicy, sticky Korean pork stir fry that will leave you wanting more long after you licked your bowl clean! This requires just 30 minutes marinating time – which can be skipped if you’re in a hurry!
Korean Pork Stir Fry
If you like BIG flavours – and I mean BIG, HUGE flavours, then this stir fry is for you. The flavours are much more intense than usual stir fries – it’s spicier, stickier and stronger. The jammy sauce is the type that will have you smacking your lips and licking your fingers, wanting to marinade everything in this.
And actually, you could. For those who have sampled Korean Fried Chicken (the “other” KFC), the flavour of the sauce will be familiar because the sticky coating for KFC has similar ingredients to this marinade.
A technique that is not used widely but is fantastic for getting incredible flavour into marinades and sauces is grated onions and pears / apples. I first learnt about this technique from my Korean hairdresser who dictates recipes to me while she does my roots!!!
The reason that grating is such a fantastic technique is that juice is created which forms part of the marinade. Fruit juices simply don’t compare – far less flavour, even when they’re cold pressed fresh juice. And as for grated onions – to my knowledge, you can’t buy that!!!
I made this with pork shoulder (boneless) which is a really great value cut of meat because it is typically considered to be a tougher cut suited to slow cooking. But actually, if you slice it thinly against the grain, it is wonderful to use for quick cooking purposes like in a stir fry.
The one ingredient in this recipe that you might not be able to find easily is Gochujang which is a Korean spice paste. It comes in a bright red tub and the paste is a deep red colour. It’s spicy, savoury with a touch of sweet, and it’s a secret weapon in Korean cooking because it’s go so many layers of flavour. It is used in a lot of Korean dishes, like Bibimbap, Kimchi Fried Rice and even the dipping sauce for the Momofuku Bossam (slow cooked pork).
It can be purchased at Korean grocery stores and most Asian grocery stores for a few dollars. But don’t worry if you can’t find it, I have provided a substitute that yields a very similar result – my taste testers actually couldn’t tell the difference!
Gochujang aside, this is a seriously quick midweek meal. I think you’ll be quite surprised at how short the ingredient list is – thanks to Gochujang which provides much of the flavour base – and just 30 minutes of marinating time.
In fact, I’ve made this without marinating and it still worked out great because the flavour of the glaze is so strong.
I served this with plain white rice and lightly pickled vegetables (I popped the recipe in the notes below). Typically I would have served this with kimchi which is the spicy Korean pickled cabbage that is served with practically every dish for every meal in Korea, but I didn’t have any on hand.
This is a MUST TRY for anyone who loves food with big bold flavours!!! The sticky/sweet/spicy/savory flavours remind me of Mongolian Beef. It is quite spicy, but not “blow your head off” spicy.
Ugh. Writing this up just reminds me how lip smackingly delicious this is and now I’m craving it!!! I’m going to make this for dinner tonight. Using chicken. YUM! – Nagi x
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Spicy Korean Pork Stir Fry
Ingredients
- 1 lb / 500g boneless pork shoulder (excess fat trimmed) (Note 1)
Marinade
- 1 small pear , grated (1/2 cup) (or nashi pear OR apple) (Note 2)
- 1/2 medium onion , grated (1/4 cup) (brown, white or yellow)
- 1/2 tsp fresh ginger , minced or finely chopped
- 1 garlic clove , crushed
- 1 tbsp soy sauce (all purpose or light soy sauce)
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 3 tbsp gochujang (Korean Hot Pepper Paste) OR see Note 3 for substitution
Stir Fry
- 1 tbsp oil
- 1 garlic , minced
- 1 onion , halved and sliced (brown, white or yellow)
To Serve
- 1 scallion/shallot stalk , sliced
- Sesame seeds
- Rice
Instructions
- Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
- Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
- To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots and sesame seeds.
Recipe Notes:
Nutrition Information:
The Spicy Side of Life: Korean recipes
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Claudia says
I think the colour is to do with the cooking time/temperature…..maybe? When I started cooking it, it was light and very moist but the longer I cooked it (on a fairly high heat), stirring all the time, the darker and more ‘jammy’ it became as the apple and onion softened and caramelised.
My family pronounced it a success and it was delicious, thank you for the recipe. 🙂
Nagi says
Yay! So pleased to hear that Claudia! N xx
florence kabot says
This was delicious! I have never used this chili paste before nor have I grated an onion or a pear. I will definitely keep this in my recipe box for frequent cooking. It was easy and quick, two requirements for a mid-week dinner. Would love some more recipes using the chili paste. Does it need refrigeration? The container doesn’t say.
Nagi says
I’m so pleased to hear that Florence! Thank you for letting me know! Yes it does need refrigeration. Add a dollop of it into any stir fry or Asian soups and marinades, it will add an amazing savouriness to it! N xx
Liz says
DELICIOUS!! This was my first time cooking with gochujang and it did not disappoint. Very tasty and “jammy” is a spot-on description. Thank you for such wonderful recipes I keep finding on your site. 🙂 I’m hooked.
Nagi says
Fantastic! So pleased to hear that Liz, thank you for taking the time to come back and let me know! N xx
Maggie says
Hi Nagi,
This sounds delicious!
I’ll definitely have to give it a try.
Question: Are you using a ripe pear for this recipe or a pear in any stage of ripeness?
Thank you!
Nagi says
Hi Maggie! Yup, I use a ripe pear, any stage is fine as long as it’s ripe. Good way to use overripe pears actually! 🙂
Maggie says
Okay, thanks Nagi!
Kat says
I made this for dinner and it was delicious! I overcrowded the pan so didn’t get that carmelization- you learn and you live. I am just starting to get into Asian cooking and your blog is tremendously inspiring!
I used chicken thighs instead of pork, and a Bosc Pear. I was able to find the Gochujang at 99 Ranch in California for about $3.50, in the refrigerated section.
Nagi says
Fantastic to hear you enjoyed it Kat, thanks for letting me know! N xx
Mimi Says says
Nagi, thank you for another great recipe! I’ve made this twice and my friends have had second helpings each time. My local Market Basket grocery store (I live in Massachusetts, in the U.S.) had the pepper paste in its Asian aisle; once I got a whiff, I knew I’d be halving the amount for the recipe! Even at half, the paste makes the dish right at the edge of my spicy comfort zone — in a good way. I wanted a touch of sweetness to the pork along with the spicy, so I made a reduced glaze/sauce (?) of orange juice, brown sugar, honey, soy sauce, and sesame oil to toss the cooked pork in right before serving. I’ve served the pork over rice with steamed broccoli and also with green beans. Even though I haven’t come close to the carmelization I see on your great photos, this recipe is a winner and a crowd-pleaser.
Nagi says
Ga, thanks for reminding me, I get the caramelisation feedback regularly!! I keep meaning to remake this (*head smack). Your glaze sounds amazing!!
Kelly says
This. Was. So. Good! Will definitely be making this a few times a month.
Nagi says
Thanks for trying my recipe Kelly! So glad you enjoyed it – and thanks for letting me know! N xx
Claudia O'Brien says
Hello Nagi,
How do I make my own Kimchi? Just made above dish and it was dark and delicious. I am missing some Kimchi with it!!
Thank you so much for your help.
Greetings from Germany
Claudia
Nagi says
Hi Claudia! I don’t have a recipe but here is a great one: https://mykoreankitchen.com/fresh-napa-cabbage-kimchi-salad-baechu-geotjeori/
Claudia O'Brien says
Thank you so much Nagi! I will make a whole bunch next week to accompany your dishes!
Have a wonderful week!
Vicky says
Looks good like everything you post on your blog. How do you think pork steaks would work? I can’t buy a pound of shoulder in my area. Pinned!
Nagi says
Hi Vicky! Steaks will be great, just slice thinly! 🙂
Jena says
Do you know if this recipe will work with pork chips thinly sliced? Or are pork chips too lean of a meat to use?
Thank you!
Nagi says
Absolutely will! (I presume you mean CHOPS not chips. Never heard of pork CHIPS!!!)
Nicole says
Wow this was amazing! Not too spicy and even the marinating sauce we kept dipping our fingers into (before the meat was added). Very happy that we found the Gochujang in the Asian aisle at Woolworths as our closest Asian grocer is 1 hour drive away. Thanks for another awesome recipe. Will definitely be making this one again 🙂
Nagi says
I’m so glad you enjoyed this Nicole, thanks for letting me know! N x
ann says
Where was I in May this year? Perhaps having a senior moment because I missed this recipe (I think). I have now printed it for consumption quite soon BUT when are you having your roots done again? Do you think your hairdresser could give you an easy recipe for Kimchi? I really need to try this stuff because I know I will love it, my kinda tucker.
Nagi says
Oh! Remind me! If I forget, email me because my mother makes kimchi and trust me, it is really easy! I LOVE KIMCHI! (It’s great diet food!)
BeccaBeck says
I’m planning to make this later on it week. So far my husband and daughter have loved every recipe of yours that I’ve made. Just a couple questions – can I use chicken instead of pork? And will Thai chilli-garlic paste work as a substitute for the gochujang?
Nagi says
Hi Becca! Yup, you sure can! And the chilli garlic paste will still make a delish stir fry, it just won’t quite be the flavour of this 🙂 But still really tasty! N x
BeccaBeck says
It worked out great. And it happened that the recipe I used for chili-garlic paste made just the right amount for this stir-fry. My husband’s only complaint was that I didn’t make enough. And my daughter loved this too, even though I thought it’d be too spicy for her.
Nagi says
Complaints like that are the BEST!! I’m so glad you enjoyed it Becca! Thanks for letting me know! N x
Lys says
Hi, thank you for the great recipe, it’s super easy (but I need to get new grater since mine take FOREVER). Just like others, mine don’t blacken and caramelized. I marinade it overnight and using gochujang and apple and toss all the marinades in. I wonder what’s wrong hmmm….
Nagi says
I’m so glad you enjoyed the flavour Lys!! And thank you for reminding me I MUST make this asap to recheck the colour of the stir fry! It doesn’t blacken as such, it is the colour of the marinade becoming darker as it cooks. N x
Liz says
I made this for the second time tonight. The first time I had trouble with it not caramalising even though I used the proper sauce. Tonight I was in a rush so I mixed up the marinade and put that on the stove to caramalise while I cut up the pork. It thickened really well, and then I thought it looked like it needed a bit more liquid and zing so I added 1/2 a cup of pineapple juice and 2tbsp of apple cider vinegar (nothing Korean about these things!) and further reduced. I cooked the pork in 2 batches. It was freaking delicious. My partners comment: “if we weren’t already engaged, I would have proposed after this meal tonight – it was that good”.
Nagi says
I’m so glad you enjoy the flavour of this Liz! I’m so perplexed about the pork not caramelising though, I will make it again this week some time to double check to see if there’s something I do differently. I LOVE your additions to the marinade!!! N x
Dorothy Dunton says
Hi Nagi! Finally made this…OMG! I did use less gochujang than you, just to “test the waters”. One could live on this stuff! I am so happy with a bowl of rice topped with a fantastic stir fry or tortillas and beans! I’m a very simple person food wise. Not that I don’t enjoy an elaborate dish, but the most simple seem to be the most satisfying! 🙂
Nagi says
WOO HOO!!! I am SO GLAD you enjoyed it Dorothy!!! I feel validated now! N x
Cathy says
I made spicy Korean pork stir fry tonight for tea but I found it was to hot for me but my hubby loved it and he made your fried rice to go with it and last night we had the cheese and garlic crack bread and it was lovely thank you for all these recipes every one I have made we have loved.
Cathy
Nagi says
This, fried rice AND crack bread??? You’re on a roll!!! So glad you enjoyed it, thanks for coming back to let me know! N x
Tiff says
Made this tonight. Was nice. Had same problem as others of not caramelising even though I used authentic Korean paste, but I noticed it was stewing not stir frying. Are you supposed to take meat out the marinade and then stir fry? I drained my meat, put it back in pan and then it started changing colours.
Nagi says
Hi Tiff! I’m glad you enjoyed the flavour!! Did you have the heat on high? I just dump all the meat and marinade in, on high heat it caramelises just fine. I must try this recipe again this week and double check it. The other commenters did not use the authentic paste so the colour comes out different. But if you used gochujang it should definitely caramelise. N x
Kelly says
Hi Nagi
Just wondering whether the marinated meat can be frozen for later on ?
Brian says
Hi Nagi,
Another great recipe and incredibly simple to make. The gochujang made the difference. The only thing I changed was to add 1/2 cup chicken broth as my son likes more sauce with his rice. We love your web site and big fans here in Toronto. Keep the recipes coming.
Nagi says
That’s so wonderful that you and your son enjoyed this Brian! Thank you for taking the time to come back and let me know! N x
Nagi says
Yup! It sure can! I do that for beef, pork and chicken! 🙂 Don’t even need to marinade – just pop it in a freezer, and it will marinade while freezing then defrosting time 🙂 Efficient!
Fiona says
Hi Nagi! I just made this and it was great- my husband in particular looooooved it! However, like many others my dish also did not become black and caramelised. It turned out the exact colour of butter chicken! I used dark soy sauce but I did have to use the sriracha hack as I couldn’t find the Korean paste in the shops, even so I thought it would have turned out a bit darker. Strange.
Nagi says
Hi Fiona! I’m so glad you enjoyed the flavour!! Thank you for reminding me – I did not say in the notes that the sriracha hack will taste similar but the colour will be lighter 🙂 Just as you described – it is kind of more like buffalo sauce colour. So glad you enjoyed the flavour though! Isn’t it delish? Have a FAB weekend Fiona!