Korean Spicy Pork Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Jeyuk-bokkeum coats bite-size pork with a gochujang marinade, leaves the meat undisturbed against a hot pan first, and adds onion and green onion for the final quick stir-fry.
Read more
Three hundred grams pork is cut evenly and patted dry with paper towels. The marinade combines 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon sugar, 3 minced garlic cloves, and 0.5 teaspoon ginger. It is worked against the bowl until the sugar grains disappear, then spread over the pork in a thin, even layer for a 15-minute rest. One onion is cut into thick strips, and 2 green onions are sliced diagonally before the pan is heated. The pork is spread rather than piled in a pan heated thoroughly over high. It stays in place for about 2 minutes so the underside can set and the edges can darken before the pieces are turned. The onion and green onion then go in for 2 to 3 minutes of fast tossing, which removes visible moisture without giving the vegetables the entire cooking time. Once the thickest pork piece is cooked through and the sauce clings with a glossy surface, the burner is switched off and 1 teaspoon sesame oil is mixed in. Drying and spacing the pork protects the pan temperature, while preparing the vegetables in advance prevents a pause during the high-heat stage.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 300 g pork into bite-size pieces and pat it very dry with paper towels.
Spread the pieces out instead of piling them up, because surface moisture lowers the pan temperature and makes the stir-fry watery.
- 2Season
Mix 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon sugar, 3 minced garlic cloves, and 1/2 teaspoon ginger until smooth. Rub the paste against the bowl so the sugar dissolves and seasons evenly.
- 3Step
Add the marinade to the pork and massage it in with your fingertips for about 1 minute, then marinate for 15 minutes.
The goal is a thin, even coating; the meat does not need a long rest.
- 4Heat
Slice 1 onion thickly and cut 2 green onions on the diagonal.
Keep the vegetables beside the stove before cooking starts, so the high-heat stir-fry can continue without pausing or cooling the pan.
- 5Control
Heat the pan thoroughly over high heat, then spread in the pork and leave it untouched for about 2 minutes.
When the edges darken and the sauce begins to caramelize, turn and toss the pieces.
- 6Heat
Add the onion and green onions, then stir-fry quickly for 2 to 3 minutes to drive off moisture.
When the pork is cooked through and glossy, turn off the heat and mix in 1 teaspoon sesame oil.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- High-heat stir-frying caramelizes the gochujang marinade on thinly sliced pork for a smoky depth.
- Finish cue
- When the pork is cooked through and glossy, turn off the heat and mix in 1 teaspoon sesame oil.
- Avoid this
- Once the thickest pork piece is cooked through and the sauce clings with a glossy surface, the burner is switched off and 1 teaspoon sesame oil is mixed in.
- Substitution
- Keep high heat; low heat makes the dish watery and stewed instead of stir-fried.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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Tips
Estimated nutrition (per serving)
Variations
Gochujang Pork Stir-fry
Gochujang jeyuk-bokkeum stir-fries pork in a sweet-spicy sauce with bold character. Onion and green onion bring extra sweetness and aroma.