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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LIFE OF DOZER
He secretly loves his robe. I know it. That’s a glimmer of contentment in his eyes. Not embarrassment / resentment / shame.
So excited to try this. I’ll probably use tenderloin. The size works for me.
You’re so lucky, tenderloin is super expensive here which is why I’m quite selective what I use it for. I spent last week gawking at how cheap things are in the US!
I just looked at the pork in my neighborhood grocery store. Pork shoulder is $3.49 lb and tenderloin is $3.99 lb. So…not a huge difference and I love tenderloin in a stir fry. My favorite butcher was there (the real deal guy, not just a meat dept person) and we talked about stir frying pork shoulder. He, like me, always cooks it low and slow in a braise or carnitas fashion. So, now I have to try it. I bought boneless pork ribs which are actually from the shoulder for….wait for it…$1.99 lb. Shazaam!! I will make it on Friday and will definitely report back. ๐
That’s NUTS!!!! Pork tenderloin is triple to quadruple the price here in Australia!! Pork shoulder is definitely great for long and slow when cooked whole. But it’s also used for fast stir fries in Asian cooking. It works really well because it’s sliced so thin against the grain and the meat is marbled with fat, and actually it has more flavour than tenderloin! ๐ Oooh….boneless pork ribs – YUM!!! The prices you pay in the US for produce KILLS ME! It is SO CHEAP!
Is it more expensive there because like Hawaii and Ireland, lots has to be imported? The pork I get is locally raised very humanely. We are lucky here as far as foods go.
The boneless ribs aren’t really ribs. Just portions of the shoulder. Close to the ribs, but not really ribs. I recently learned about cooking baby backs or spare ribs over high heat on my bbq grill and LOVE them, so it does make sense that it would work for stir fry dishes too. Can’t wait!!!
Didn’t know that about boneless ribs! ๐ Australia is generally just more expensive than the US for most things. Real estate and most produce!
Thanks for the delicious-looking stir-fry! Love Korean food but there aren’t any good ones in the area, so it’s nice to know how to make some Korean dishes. I would eat Asian almost every day if I could!
I hear you Barb! There are no good Asian places in my area, I have to travel at least 30 minutes for great Asian!! Hence why I share so many ๐ Hope you’re having ag great week!
Hey you!I have been pinning and printing away lately.Trying to broaden my culinary horizons.So this is a good one,of course.Collecting,Japanese,Korean,Malaysian,sushi,…Since at 54,not sure I want to attend culinary school,and the 1 I was going to attend closed.Anyway,amazing dish,with excellent instructions,Thanks,Hun!
Glad you like the look of this Teri! ๐
This stir fry sounds absolutely wonderful. I’ll have to try it soon. Welcome back to Sydney – I’m glad to know you survived LA (a place I dislike intensely)โฆ
Oh no! You dislike LA?? ๐ I love it!!! It’s so eclectic! I do hope you try this Susan, I promise, the flavour is amazing! Koreans know their marinades…. N x
Nagi, I grew up in Santa Monica and lived in the Los Angeles area for 36+ years. With the smog, and the millions of people. Last time I was there, the freeways seemed like parking lots 24 hours a day. I’m much happier far away from there, but I’m glad you like it. There is a lot to see and do there (if you can get around).
The traffic KILLS me!!! I can’t believe how bad it is – even from so early in the morning!!! It takes double the time I plan to get anywhere and I have to be so careful about travelling outside of peak hours ๐ I agree, getting around is a nightmare. I was lucky the smog wasn’t noticeable this time, but I’ve been there when it’s bad. I do love Santa Monica! I could literally just spend days wandering around there! N x
PS Must say it is so nice to be home though…the weather here is spectacular!
I agree with Dorothy (above):
I want it. I NEED it. Now!
You give us the greatest recipes, and it;s fun reading about you and the Doze — who DOES look mighty contented.
Awww, thank you so much Judith! Thank you for reading! ๐ N x
Hi Nagi! It’s only 10:30 in the morning and now I’m craving this! You make the absolute best sticky sauces! I need to take a road trip to Knoxville to the Asian market! Dozer looks perfectly regal in my opinion…yellow is definitely his color! ๐ PS Gary said to tell you he loves the caramel slice! Fudge cake coming up!
You made the caramel slice??? ๐ PS Gochujang required for this recipe is enroute to you….it should be there by Friday!
Hi Nagi! Received the Gochujang today! I will go to the store and get the other stuff I need and will be making it this weekend! So excited to try this! Thank you so, so much! You are a kind and generous friend! ๐
YEE HA!!! I await in anticipation to hear what you think! ๐ N x