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
Ingredients
- 1 pound pork belly, cut into bite size pieces (1/8 inch thick)
- ¼ cup hot pepper paste (gochujang)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons hot pepper flakes (gochu-garu)
- ¼ teaspoon ground black pepper
- 1 tablespoon toasted sesame oil
- 5 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 medium size onion, sliced
- 4 green onions, sliced
- 1 teaspoon toasted sesame seeds
Directions
- Heat up a large, thick skillet (or pan) over medium high heat.
- Add pork, hot pepper paste, soy sauce, sugar, hot pepper flakes, black pepper, and toasted sesame oil.
- Mix it well, stirring with a wooden spoon. Cook it for a few minutes until the pork is well mixed with the seasonings.
- 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.
- Transfer to a serving plate and serve with rice, kimchi, lettuce, ssamjang, and more side dishes.
Buy this recipe's ingredients online
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Loved loved the recipe. This dish is a super-hit for us ❤️.We love you Maanchi
Hi Maangchi
I have a few questions,
1. Would it be possible to use pork butt instead of pork belly?
2. Can I prepare all the ingredients and marinade it ahead of time, portion it out and freeze it so I can enjoy it whenever I want?
Thanks!
Yum! We used sliced pork we had for stir fry because that it what we had on hand. Served with rice, lettuce leaves, kimchi, and steamed veg.
You made it less spicy! It looks so tasty!
Made this dish using pork loin cut into small pieces with white rice and spring mix and it came out amazing! Had some kimchi on the side and the whole meal came together nicely. Perfect amount of spice and flavor for a spicy girl like me ❤️
What a great looking and well-balanced meal it is!
This recipe was excellent! My local Korean restaurant includes mandolin shredded carrot, so I did likewise in mine. I can’t wait to try this sauce in dak bokkem.
Spicy Stir-fried pork has always been my favorite dish at Korean Restaurant. I can’t really cook until I discovered your recipes, and this is my very first attempt cooking this. I am so very happy that I can now cook this dish at home. Thanks so much Maangchi!
Wow, your stir-fried pork looks super tasty! Is it your homemade kimchi, too?
This recipe was wonderful and full of flavor. I served it with a side of Oi-muchim (spicy cucumber salad) which complimented the spicy pork well.
I have tried making several of your recipes and feel like I can finally do a little experimenting with them. Tonight I made a modified version of this spicy stir-fried pork belly in my FireDisc cooker. I cut the pork belly into matchsticks and cooked until crispy and much of the fat had rendered out. I then scoped it aside and added the sliced onion to the fat cooking until soft. I then scooped onion aside and added cubed zucchini. Once zucchini started to soften, I added the seasonings as instructed above, mixed well and cooked for about 5 minutes to get everything cooked down. I then scooped all the mixture to the side and added 2 cups water to the center with a 1lb bag of rice cake (disc shaped). Cooked until tender, mixed everything up and served with sesame seed garnish.
Made this last night, and my neighbor said he loved it after tasting. I even showed him the recipe video.
Made this tonight with chicken(it’s what I had in my freezer), it’s the best tasting thing in the world! I have a hard time remembering to eat due to an autoimmune disorder but I have no problem eating maangchi’s recipes :)
I’m glad you enjoyed this dish!
I made this last week…. It was DELICIOUS! I’m in the military and spent a year in Korea. The one thing I miss most is the food. I appreciate you posting these recipes. Brings me back!
I’m glad you like my recipes. You went to Korea to protect my country, but you fell in love with our food. I lived in the USA, and then once I went back to Korea I really missed some American foods, like salad. We have something in common!
This was amazing. You are amazing.
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.***
안녕하세요!
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!
Everything looks great!