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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HI!MAANGCHI
CAN I USE WHITE SUGAR OR HONEY INSTEAD OF NATURAL BROWN SUGAR??
Natural brown sugar sounds great!
우와! 정말 맛있어요! 우리 엄마도 이것를 좋아해요. 고맙습니다!
I tried this recipe for dinner. It was awesome. I have a great Korean Grocery storee here from where I got the ingredients. Made it exactly like Maangchi did only added cucumber batons just before serving. It gives the dish a crunch my husband likes in this food. Thanks Maangchi. I will be visiting your website often.Judy
Judy, thank you for your update! Happy cooking!
I’d love to try this dish tonight for dinner.. Good luck to me! :)
How did it turn out? Late “good luck!” : )
A lovely, spicy dish. I liked that it was good one-pot cooking! :-)
Here’s my picture of it: http://www.flickr.com/photos/ivyai/6175770794/
I am very excited to try this dish this weekend. One question I have though is in the past when I have had this either at a resturant or the local Korean market, the pork was thin almost like Bulgolgi but pork. What kind of pork would I use in this case?
-Chad
Shoulder or loin part will be good.
Thanks for the information. I went out and got a Pork shoulder and will try it. It was really hard to find Red chili paste in the portland area but I finally found “Roasted red Pepper Paste” at one store. I know this is different but will it still work? This is the paste made from Glutinous rice….
The paste can be found at H Mart in Tigard. Just ask one of the employees for “Ko Chu Jang” and you’ll be set. It is a base ingredient in many Korean recipes so if you like Korean it is cheaper to get the larger size.
Thank you Maangchi – This is one of the first recipes that I tried and it works every time! Thank you for inspiring and teaching me (and my Korean husband) how to make delicious Korean food at home. You are awesome!
“I tried and it works every time! ” Great news! Happy cooking!!
I made this again last night.
I used pork tenderloin and it was REALLY good… Very tender! And more lean than the belly or shoulder. Just be sure to cut against the grain and it will melt in your mouth!
This is my favorite recipe of all-time now. It’s so incredibly easy.
Put all ingredients in a pan and heat. How much easier could it get?
How would you suggest making it spicier without hiding the flavor? We love VERY spicy food!
Thank you!
Melting in your mouth! yummy! : )
I have a question
What kind of oil can replace the sesame oil?
There is nothing that can replace the flavor and the taste of sesame oil. But for this recipe, just skip it. It will still be delicious.
I agree. Korean sesame oil makes my world go round. Just breathing it in is intoxicating. I like to make simple side dishes of vegetables lightly sauteed in Korean sesame oil and just a little sea salt to finish. Delicious!
This dish is one of my top favorite Korean dishes. I like it better than regular beef bulgolgi. I think cuz gochujang is also one of my favorite ingredients. But I am super picky about my gochujang. I don’t like extra things added to it. The perfect gochujang should only have 4-5 (depending on if a sweetner has has been added) ingredients, and the first listed ingredient should be red pepper, not sugar, not water, not flour, Red Peppers! Cuz this girl likes it Spicy!
Hi Maangchi,
i made this along with kongnamul muchim and kongnamulguk. i also made lettuce wraps with rice like in the video!
http://www.flickr.com/photos/64620663@N05/5884914435/in/photostream/
http://www.flickr.com/photos/64620663@N05/5884918517/in/photostream
http://www.flickr.com/photos/64620663@N05/5885482948/in/photostream/
All your dishes look very delicious!
If you like to share your delicious food photos with more people, include them to my flickr group http://www.flickr.com/groups/maangchi/
Or upload the photo directly under your name my website so that the photo will appear on my website.
https://www.maangchi.com/photos/upload
Happy cooking!
Hi Maanchi, I made this dish with the pork belly and the flavor was delicious but I am wondering if the porkbelly is supposed to get crispy or is it normally fatty and chewy? Trying to figure out if I did something wrong?
It sounds like you made good doejibulgogi. It should be chewy and soft but not crispy.
Hi Maangchi, I skipped the green chili pepper and hot pepper flakes because I couldn’t find them and they still tasted really good. I did a review of it also in my blog at Bisayainmanila.com.
Thanks Maangchi!
great! It looks very delicious even though you didn’t use hot pepper flakes! http://www.bisayainmanila.com/
Hi Maangchi, is it okay if I don’t have hot pepper flakes? If the taste will be crucially altered, what can i substitute it with? Thank you :)
no, it will still be delicious without hot pepper flakes.
Thank you! I was able to find the pepper flakes, and it tasted really good. My family and my boyfriend immediately fell in love with the recipe. I agree with chai (Philippines) that you have to slice the meat really thin; chunks of meat often come out a bit chewy and tough… :) I’m so excited to try the other recipes! :)
I’m addicted to this dish ;) Finally, after 50 iterations, or so, I got it right.
Hi Maangchi, this recipe is quite ‘quickie’ and of course very interesting :) However I have a question, if I choose to marinade the pork instead, how long ( in weeks) can I keep the marinade in the fridge?
I made this for dinner tonight and omg it was soooooooo good. It was really spicy, but we love spicy food. Will definitely be making this one over and over again. The changes I made were that I used regular granulated sugar instead of brown since I didn’t have it but it was still good~ Thanks Maangchi for sharing.
yes, this is a very easy and quick recipe. Thank you for your update and replacing brown sugar with granulated sugar sounds great.
hi maangchi! cant wait to make this!!! i’m already hungry just watching the video! :)
i just made this and it was delicious!!! i used pork loin instead cuz its less fatty than pork belly and it still came out really good! and i also added kimchi to the stir fry and it was yummy!! thank you for the recipe =)
I made this the other day and I really liked the spice on it. I think if I made it again I’d use something other than pork belly as I found the texture to be a bit off for me. I look forward to adapting it though!
http://ikkin-bot.blogspot.com/
i don’t know if anyone has asked this yet but can i replace the hot pepper paste with soy bean paste? and is it possible to add both in there or would that make it taste weird?
The key factor which makes this dish taste good is the hot pepper paste which results in a spicy yet somewhat sweet taste. With soy bean paste, it will taste completely different and will take the point away from the spicy/sweet dish. Try your best to find the hot pepper paste. You wont regret it! It’s delicious! =)
What is the other leaf you used (the flat one, not the lettuce)? I can’t quite understand. My audio here is a little buggy :) Thanks, Maangchi.
The leaf that’s kind of a flat round shape is called Perilla leaf. I think it’s called kkaennip in Korean. In Japanese, it is called shiso.
Kkaennip photo is here: https://www.maangchi.com/ingredients/perilla-leaves
hi Maangchi!
Is it okay for me to use pork side for this recipe? I read online that it’s the same thing?? Thanks!
yes, pork side or pork shoulder with this recipe will be yummy!
I made this the other day and it came out great!!! But would like dial back some of the spiciness for some of my friends. What would be the best way to reduced the heat?
skip hot pepper flakes then.
Maangchi! I wish I could give you a BIG Thank you HUG for all the wonderful recipe post. Jeyuk Bokkeum is my favourite Korean dish.
Wonderful! A big hug for you!
Maangchi.. I cooked this dish tonight and it was AWESOME! At first before i cooked it, I asked my apartment mates if they had dinner and if they wanted me to cook something for them. Since it was sorta late for dinner, they passed. But boy you should have seen them coming out to smell this amazing dish! Haha..too bad i only cooked for one… and it’s all mine! :P
maangchi,
Yesterday i went to H-mart and had this “spicy pork and squid” that was super good. I think it was kinda like a slow poach of pork and squid with a lot of spicy sauce. I was determined to re-make it! So today I used your recipe (with pork shoulder and squid), made it a little bit more liquidy with more soy sauce and sugar, and cooked/poached it longer. Guess what, it tasted almost the same haha i’m so happy!
Thank you for the recipe!! <3
awesome! ; )
Hi Maangchi!
this looks sooo good! I want to make this for my boyfriend on our 4th year anniversary. but my boyfriend doesn’t like garlic. What can I use to replace garlic?
use more onion maybe?
This is one of those recipes my mom would never tell me for some strange reason… but it’s just like she would make!! If she couldn’t get the pork belly then she would use pork loin and even add rice cakes. Thank you!!!
I’m glad you like this recipe! Adding some rice cake sounds good to me. Actually you could stir-fry kimchi with this, too. very delicious.
This was soooo good! I couldn’t find pork belly so I used pork shoulder. It was still amazing!
yes, shoulder is tasty. lol
Hello. Those are some great pictures. What camera did you use to take them? Besides that, I wanted to ask you about this recipe. My grandma used to make this but she used to marinate it, how come you just cook it without marinating? Doesn’t marinating make it more tastier? Thank you :)
You could marinate it before cooking, but this way is much simpler and easier and more delicious. When you do charcoal bbq, you will have to marinate it.
My current camera:
Sony DSC-WX1
If I dont have hot pepper paste, Can I substitue wit something else?
Maybe use more hot pepper flakes? If you use only hot pepper flakes, use some soy sauce. The amount of soy sauce depends on your taste. Good luck!
Maangchi, my local store didnt carry pork belly. Would it be ok to use ground pork instead?
Lyn
If you used ground pork, when it’s cooked the pieces will be very extra small.
It might be harder to eat it this way, but if you’re okay with having very small pieces it might be okay to try it with ground pork.
If you can’t find pork belly, look for pork shoulder. It comes out similarly. Pork belly makes it richer because there is more fat. (It comes from the same part of the pig as bacon.)
Thank you very much for the info. I’m going to go to a different store to find the pork belly. If I still cant find it, I will use the pork shoulder.
I’ve made this recipe for breakfast since I’ve all the ingredients in my fridge! yum!! it’s better than the spicy pork korean bbq that i’ve eaten. Anyway, I’ve eaten this recipe, but with chicken instead. Am wondering, if i just replace pork with chicken breast, is it still delicious?
I think chicken breast works well with this recipe but add some vegetable oil so that it won’t burn.
Hi Maangchi, If someone is vegetarian, which protein do you recommend?
thanks
Maangchi, do you mind if I reply?
Hi Koreanmom, I’m not Maangchi but I am a vegetarian :)
My first choice would be a imitation pork wheat gluten, which is a Taiwanese product sold in a blue can at Asian markets. It needs a lot of oil and/or a nonstick pan to not burn. Large health stores (or grocery sections) often stock fake meats. Otherwise, smoked tofu, wheat gluten/seitan, firm tofu, or yuba (dried bean curd skin) are other options. This recipe is highly spiced so you might not need yo compensate for the added pork taste.
Thank you very much! I didn’t know the answer so I was quiet! “imitation pork wheat gluten” I should try it out someday.
Thank you, thank you for another recipe with perilla leaves.
I can’t wait to make this next week.
awesome! : )
I’m so excited about this recipe, you have no idea.
I’ll get started on it as soon as I have the pork I need.
~Will
Will, “you have no idea”, are u kidding? I was thinking about you when I posted this recipe this morning because I knew you would like this dish.
It will be a perfect recipe for a University student like you because the recipe is very easy, simple, and very fast! Have a party with your friends! Stop reading books and take a break during this Labor Day weekend. : )
I was so excited to make it that I just couldn’t wait.
I left immediately for the grocery store to get pork and lettuce.
And then I went to my favorite pan-asian grocery store “United Noodles” and bought a new tub of gochujang.
I made it for dinner for my family tonight! It was so delicious. Just like I remember from the Korean restaurant on campus.
In fact, I’ve already emailed you some photos of it.
I think that this spicy pork might be a good filling for kimbap too, with a little chopped kimchi added. Maybe I’ll do that for a labor day picnic with the leftovers?
Thanks so much for this amazing recipe! :D
~Will
Yes, wow, so fast! I saw the photos last night! “I think that this spicy pork might be a good filling for kimbap too, with a little chopped kimchi added.” very creative! : )