Spicy Korean Pork

Before I moved to Hong Kong, I had never had much Korean food despite its popularity in Houston. Now Korean food is one of my favorite Asian cuisines — Korean BBQ, fried chicken, stuffed spicy peppers — of course this Texas girl is a fan!

This recipe for spicy korean pork combines tender bite sized pieces of marinated pork with spicy and vibrant Korean flavors.

There are a few different Korean restaurants here in Hong Kong, but I love experimenting with the dishes in our little kitchen at home.

Our spicy korean pork combines many classic Korean flavors — peppers, ginger, garlic, soy sauce. It is hot & spicy with a hint of sweetness and absolutely bursting with flavor.

While you will need to let the pork marinate for a few hours, it’s so worth with the wait. The key to the marinade is the gochujang, a distinctive Korean hot pepper paste which you can find packaged in a little tub at your local Asian grocery store.

This recipe for spicy korean pork combines tender bite sized pieces of marinated pork with spicy and vibrant Korean flavors.

I’ve mentioned a few times that Peter and I both love spicy foods, but if you prefer less spice then of course you should use a more mild gochujang (the pastes range in spice level) and skip the chili flakes.

There is also a range of pork cuts you can use for this spicy korean pork. I used pork collar, but the key is to pick meat that is not too lean and to cut it into small, thin slices so that when it is quickly cooked, you have yummy tender bite sized pieces.

This recipe for spicy korean pork combines tender bite sized pieces of marinated pork with spicy and vibrant Korean flavors.

This spicy korean pork is delicious when served hot on a bed of fluffy rice but it is also a perfect meat to use for a variety of Korean fusion dishes (a few of which I will be sharing with you soon).

Spicy Korean Pork

Prep Time: 3 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Spicy Korean Pork

Ingredients

  • 3 tbsp gochujang (Korean hot pepper paste)
  • 1 tsp vinegar
  • 1 tbsp palm sugar (substitute brown sugar)
  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp chili flakes
  • 2 tsp ginger, minced
  • pinch of salt
  • 1 lb pork cut into small, thin strips
  • 1 medium sized onion, thinly sliced
  • 1 tbsp oil
  • green onion to garnish (optional)

Instructions

  1. In a large bowl, mix gochujang, vinegar, sugar, soy sauce, garlic, chili flakes, ginger and salt until well combined
  2. Add pork and onion and coat in sauce
  3. Marinate for at least 3 hours (or overnight)
  4. Heat oil over medium heat in a large pan
  5. Add pork and marinade to pan
  6. Stir until pork is cooked through
  7. Garnish with green onion
  8. Serve with rice
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13 comments

    • Pristine Remolona says:

      Hi Janae! My apologies for error on the site but thank you so much for bringing it to my attention– the post has been fixed and the recipe is now visible! Thank you and sorry again

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