Spicy stir-fried pork

Dwaejigogi-bokkeum 돼지고기볶음

What kind of side dish looks nice and special but is very simple to make? Hot soup is a good answer but something fatty will also be a good choice, as long as it’s very delicious.

Spicy-stir fried pork is the perfect dish that I was thinking of. Just follow the recipe and make a delicious, irresistible, spicy, shiny, stir-fried pork dish in 15 minutes! I posted the video and the recipe years ago on my website, and it’s also one of my cookbook recipes, but this updated version is slightly modified and improved.


This time I used pre-cut pork sold at a Korean grocery store, but you can also just get pork belly at your local butcher and cut it into think pieces about 1/8 inch thick. You could also replace pork belly with chicken breast, slightly frozen so you can slice it thinly and nicely.

Serves 3 to 4



pre-cut pork belly


  1. Heat up a large, thick skillet (or pan) over medium high heat.
  2. Add pork, hot pepper paste, soy sauce, sugar, hot pepper flakes, black pepper, and sesame oil.spicy stir fried pork
  3. Mix it well, stirring with a wooden spoon. Cook it for a few minutes until the pork is well mixed with the seasonings.
  4. Add garlic, ginger, onion, and green onions. Stir and cook for 12 to 15 minutes until the pork is fully cooked and juicy and a little crispy.dwaeji-bokkeum stir
  5. Transfer to a serving plate and serve with rice, kimchi, lettuce, ssamjang, and more side dishes.




  1. Phelpsrs Michigan joined 12/17
    Posted December 27th, 2017 at 11:39 pm | # |

    This was amazing. You are amazing.

    See full size image

  2. BernardC Western Australia joined 12/17
    Posted December 27th, 2017 at 3:16 am | # |

    Dinner for one.

    **HI Maangchi, thank you for sharing your recipes. I like your cooking videos as you show the ‘real world’. Unlike many cooking celebrities and shows, where all ingredients are prepared prior to the shooting, and no washing is needed to be done during and after the cooking. I watch your videos over few times, considering the preparation work and cleaning up before deciding which dishes to make. Kamsahamida.***

    See full size image

  3. Pawel Kraków, Poland joined 11/17
    Posted November 18th, 2017 at 4:30 pm | # |


    I love Your recipes! Ever since I started following Your blog, my cooking became so much better!

    This recipe is probably the easies I’ve done so far. As a dinner, I made it with 밥, 통배추김치, 흰무 (I’m not sure if it’s correct name for pickled radish) and my favorite 녹차라떼.

    Sooooo good! And easy!

    Greetings from 폴란드!

    See full size image

  4. july541 minnesota joined 11/17
    Posted November 14th, 2017 at 10:52 pm | # |

    So YUM!

  5. EvilGrin joined 6/15
    Posted November 9th, 2017 at 12:33 pm | # |
  6. EvilGrin joined 6/15
    Posted November 9th, 2017 at 12:27 pm | # |

    I like to add kimchi to mine. I normally use some of the fresher kimchi but still sour.

    This one is with onion, green gochu and kimchi.

    • Maangchi New York City joined 8/08
      Posted November 20th, 2017 at 10:12 am | # |

      It looks great! I sometimes make it this way, too! Stir fried kimchi and pork, which is another recipe I will post someday! : ) Yours looks so good!

  7. Buckeye Arizona joined 8/17
    Posted August 14th, 2017 at 7:27 pm | # |

    Hi after watching your cooking show, I tried this recipe because I had all ingredients in the house. It turns out pretty good, very tasty. I like your show, teaching, funny and after cooking you show how to eat with your dish.

  8. herr_mezz Helsinki joined 5/17
    Posted May 30th, 2017 at 4:50 pm | # |

    I just found your videos and this was the first recipe I made myself – it turned out lip-smackingly good. Will be going thru a lot more of your recipes! Thanks!

  9. JamesK Canada joined 1/17
    Posted January 21st, 2017 at 3:05 pm | # |

    Hi Maangchi, this is so delicious and I’ve been making it so much!
    My cooking time has been longer than yours, but I’ve been using a whole pork belly around 3.3 lbs every time that I’ve made the recipe.

    See full size image

  10. amythecarr Seoul, South Korea joined 10/10
    Posted March 9th, 2016 at 4:51 pm | # |

    Whenever we cook porkbelly that we bought here in the US (from Costco) it’s tough. What are we doing wrong?

    • skruzich kansas joined 5/16
      Posted May 13th, 2016 at 8:01 pm | # |

      All meat will be tough if you cook it wrong. Start out with HIGH heat and braise it then once its braised cook on low heat. Meat only gets tender on low heat.

  11. Janet-Ridgefield joined 7/15
    Posted September 26th, 2015 at 7:40 pm | # |

    This was so delicious! I am using the not-so-spicy red pepper flakes, which makes it perfect for my taste– the gochujang makes it spicy but it’s not a killer! This was amazingly delicious with lettuce, perilla leaf and rice. Yummy! :)

    See full size image

  12. Jps3397 joined 7/15
    Posted July 26th, 2015 at 8:57 am | # |

    Hi Maangchi! I have been using your recipes for over 5 years! I always make this recipe for just my husband and me but is there a way I can decrease spiciness without making it bland? Should I add 된장? I just don’t know how much! Please let me know if you can. Thank you!

    • Maangchi New York City joined 8/08
      Posted July 28th, 2015 at 9:52 am | # |

      Use less hot pepper paste and add just a little bit of soy sauce according to your taste. Good luck!

  13. KimchiandBasil.com Amsterdam joined 9/12
    Posted July 19th, 2015 at 9:08 am | # |

    Delicious Maangchi!
    I used pork shoulder this time, since I couldn’t find good pork belly. Happy with the result, it was very tasty!


    See full size image

    • Maangchi New York City joined 8/08
      Posted July 19th, 2015 at 10:38 am | # |

      Thank you for sharing the photo! Mouthwatering! : )

More comments to read! Jump to page: 1 3 4 5

Leave a Reply