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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Delicious, umami, lip smacking, moorish dish!
That’s fantastic to hear Catherine! Thanks for leaving a review! N x ❤️
Yesterday, while at my son and daughter in law’s home, I made a double batch of Spicy Korean Pork Stir Fry for four adults and three grandsons. I had hoped to eat some “left overs” when I returned to their home this morning. But there were none – it was all gone.😟
This evening I am preparing Teriyaki Chicken Meatballs. About how many meatballs should one recipe make? Of course I am using a double recipe but knowing the number will help.
I’m so pleased to hear that Gwen! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Loved the flavor on this! My Korean husband was disappointed there wasn’t more left over for his lunch. We both wanted more veggies in it and I made it with udon noodles so I think next time I will double the marinade and add in some mushrooms and radish etc. I made it with chicken but I love how versatile this is, pork or even beef would be delicious. I am adding this to my regular rotation of meals. Thanks for the recipe!
I’m so happy to hear that Sarah, thanks so much for letting me know! Love the idea of increasing the sauce and loading it up with veggies! N xx
Okay, so l have been getting ideas off your site Nagi for a little while. I live in France and am Australian. Some of the ingredients are not easy to get but when l see them on the shelves l buy them. One of them, Gochujang. Tonight we had bought a very nice piece of Pork medallion ( the french do great pork) so l thought that what we were missing was the taste of Australasian food, you know when you get that desire for extra tasty versus european. You have won me on this one. I have done Bip en Bap etc but this one is so simple and the partner says it was the best pork he had ever eaten, sensational were the exact words. I did what you said and just threw it all in the pan on high when it was really hot and stopped myself from turning it for quite a while. It came out caremerlised, succulent, juicy, sticky. I did take note of one of the other comments on your site and decided to deglaze with a very small amount of pineapple juice in the fridge to get to the really yummy stuff in the pan. Well, what a delightful dish it was served with mixed rice and steamed greens. Our family have their own cook book of favourites that the kids ( now in their 30’s) contribute to, we all love cooking. Your recipe will now go into that hall of fame. Thank you for your time spent on this site and spreading your knowledge of cooking. Truly appreciated by all. Kind regards Melinda Hogan
WOAH! I am SO happy you enjoyed this Melinda! So exotic that you live in France… (she sighs with envy)… 🙂 Hope you have an amazing weekend! N xx
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. 🙂
Yay! So pleased to hear that Claudia! N xx
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.
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
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.
Fantastic! So pleased to hear that Liz, thank you for taking the time to come back and let me know! N xx
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!
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! 🙂
Okay, thanks Nagi!
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.
Fantastic to hear you enjoyed it Kat, thanks for letting me know! N xx
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.
Ga, thanks for reminding me, I get the caramelisation feedback regularly!! I keep meaning to remake this (*head smack). Your glaze sounds amazing!!
This. Was. So. Good! Will definitely be making this a few times a month.
Thanks for trying my recipe Kelly! So glad you enjoyed it – and thanks for letting me know! N xx
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
Hi Claudia! I don’t have a recipe but here is a great one: https://mykoreankitchen.com/fresh-napa-cabbage-kimchi-salad-baechu-geotjeori/
Thank you so much Nagi! I will make a whole bunch next week to accompany your dishes!
Have a wonderful week!
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!
Hi Vicky! Steaks will be great, just slice thinly! 🙂
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!
Absolutely will! (I presume you mean CHOPS not chips. Never heard of pork CHIPS!!!)
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 🙂
I’m so glad you enjoyed this Nicole, thanks for letting me know! N x
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.
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!)
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?
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
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.
Complaints like that are the BEST!! I’m so glad you enjoyed it Becca! Thanks for letting me know! N x
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….
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
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”.
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
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! 🙂
WOO HOO!!! I am SO GLAD you enjoyed it Dorothy!!! I feel validated now! N x