Spicy Korean Pork Stir Fry

January 01, 2020
An authentic simple Korean marinade is that the star of this spicy, sticky Korean pork fry which will leave you wanting more long after you licked your bowl clean! this needs just half-hour marinating time – which may be skipped if you’re during a hurry!

I made this with pork shoulder (boneless) which may be a really great value cut of meat because it's typically considered to be a tougher cut suited to slow cooking. But actually, if you slice it thinly against the grain, it's wonderful to use for quick cooking purposes like during a fry .

Spicy Korean Pork Stir Fry
Spicy Korean Pork Stir Fry

Gochujang aside, this is often a seriously quick midweek meal. i feel you’ll be quite surprised at how short the ingredient list is – because of Gochujang which provides much of the flavour base – and just half-hour of marinating time.

In fact, I’ve made this without marinating and it still figured out great because the flavour of the glaze is so strong.

I served this with plain polished rice and lightly pickled vegetables (I popped the recipe within the notes below). Typically i might have served this with kimchi which is that the spicy Korean pickled cabbage that's served with practically every dish for each meal in Korea, but I didn’t have any available .

Spicy Korean Pork Stir Fry


  • 1 lb / 500g boneless pork shoulder (excess fat trimmed) (Note 1)


  • 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


  • 1 tbsp oil
  • 1 garlic , minced
  • 1 onion , halved and sliced (brown, white or yellow)


  • 1 scallion/shallot stalk , sliced
  • Sesame seeds
  • Rice


  1. 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.
  2. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
  3. 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.
  4. Serve immediately with rice, garnished with sliced shallots and sesame seeds.

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