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.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
So YUM!
Try again
See full size image
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.
https://i.imgur.com/vD5j4FE.jpg
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!
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.
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!
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
Whenever we cook porkbelly that we bought here in the US (from Costco) it’s tough. What are we doing wrong?
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.
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
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!
Use less hot pepper paste and add just a little bit of soy sauce according to your taste. Good luck!
Delicious Maangchi!
I used pork shoulder this time, since I couldn’t find good pork belly. Happy with the result, it was very tasty!
http://www.kimchiandbasil.com/stir-fried-pork-dwaejigogi-bokkeum/
See full size image
Thank you for sharing the photo! Mouthwatering! : )
Really delicious!!!!! And easy to make!! OMG best Korean food ever!! I love you Maangchi!!!:)
See full size image
Sweet, spicy, and juicy pan-fried pork! It looks amazing!
Hi Maangchi ^_^
Thank you for your recipe. Today I try to make it and it was delicious.
See full size image
It looks terrific! Congratulations!
We had that this evening. Yummy!
I used 3/4 pork belly and 1/4 brown cap mushrooms, both sliced thinly as for samgyeopsal-gui, but bite-sized. It took only 5 minutes on high heat. Squid works great, too.
Relaxing soul-food!
Bye, Sanne.
Maangchi ssi,
It’s official. This is by far the most favorite dish of all kids who ever eaten my cooking and gamjatang is my family favorite to the point i have to keep fully seasoned stock in my freezer at all time. Whenever my kids want soup, it’s gamjatang time. And, whenever my son got friends come over to play, he and his little friends always requested this dish with sour kimchi. Those kids normally won’t touch any kimchi.
Thanks so much for the recipe
Ima
Ima,
You cook delicious food for your son and his friends which is awesome! I feel your warm heart via your comment. You will be the one who can’t see any hungry people around you. Happy cooking!
Maangchi,
I had to make an account just to tell you how much I love this dish. I have been making it for years now. I am Italian and my boyfriend is Vietnamese, and we both love your Korean recipes!! Thank you for the great video!
Awesome! Happy cooking!
I first learned how to make this dish a long time ago from your site. I just made some today too. Haven’t had it for a while. I love this dish..love pork belly! But I try not to eat it too much because it’s so fattening.
yes, I agree with you!
Tried this recipe the other day and loved it!!!
Loved how sweet the pork is!!! Recipe is definitely a keeper!!
awesome!
My friend’s wife (who is Korean) gave me a recipe for Stir fry Spicy Pork and Squid but she didn’t have the measurement for each ingredient, because her mother does it by eye on how much to add. So I came here and found your recipes Pork and Squid, and used them as reference. The stir fry Pork and Squid was very delicious! My friend’s wife insisted I use “Black Pork Belly” which is only sold at our local Korean super market. What is the difference? Only difference I could tell is the Black Pork Belly is cut thicker and wider, as compared to American cut pork belly?
Hoping you get an answer and wondering what other cut of pork might work?
Thanks a lot I made this for my mum and she loved it
Do you think it’d be ok to leave out the brown sugar?
I found this recipe right before going into the grocery store tonight, and even though i couldn’t find any red chili flakes, i used red pepper spice and it still turned out Delicious. Thank you for posting just a great recipe, it made my dinner great and my kids loved it :)
Great! I’m so happy to hear that your children loved it!
annyeong maangchi! how about adding carrots as an ingredient? will it make a difference?
감사합니다!
Hi, I made this dish, but it came out very greasy/fatty. I went to the store and bought “pork belly” but it was not whole like yours, it was sliced into strips. The pork belly was quite fatty, but when I look the picture this one also seems fatty. However, the fat from yours does not seem to render out and add a lot of grease. Did I buy the wrong type of pork belly or cook it wrong? Other than that, it tasted really good!
Pork belly has a lot of fat between the layers of meat, so it’s natural for this to turn out greasy. But always choose a leaner cut of pork belly when you make this dish, that’s what I do. And also, always stirfry over high heat so that the fat doesn’t melt out.
The secret of not being bothered by the grease is simple, just don’t eat a lot of it and don’t eat it often. I was a meat cutter for thirty years before I retired and must say that the fat in meat is where the taste is. The legendary kurobuta of Japan is descended from the English Berkshire and both are heavily fatted animals. They are also both delicious. Modern breeding has taken most of the fat out of swine and a good deal of the taste also. My mother ate fat pork almost daily (she disliked beef) and lived to the age of 100 anyway.
hello maangchi, i’m one of your newbie fans :p i watched your video over and over but never tried once. but this time i promise myself to make this! (maybe tomorrow i want to buy the ingredients) do you think its okay for me to add some rice syrup here? cause i love sweet and sour taste, thanks before :)
Yes, you can add rice syrup, too. Let me know how your spicy pork turns out. Happy cooking!
will the rice syrup taste better than the corn syrup? or they just taste the same? cause i only want to buy one of them but still dont know which one will be more useful :)
uh oh! ive received your answer on twitter, thank you so much!! <3
: ) great! That’s you!
Thank you for this recipe Maangchi! Yesterday I finally managed to try to make it and it was delicious. I had to use a green onion that I found in a chinese store, it was not in layers as regular green onion but more “compact”, still it tasted like onion :-)
I also had no rice but a lot of lettuce and I think I will make it once again very soon with some rice, the right green onion, and a bit more of gochujang!
Kamsahamnida!
Great!
Onion is a very important ingredient in this recipe because it will make the dish sweeter and more flavorful.
Hi!
I absolutely love this website. My mum’s a huge fan of Korean food (and dramas, haha), and I’ve made this dish for her twice (though I substituted the hot pepper flakes for whole dried chilis as I had none). Once with pork and once with chicken, and both times they were absolutely delicious. I think this recipe and your recipe for kimchijeon are my favourites. I’ve tried numerous kimchi pancake recipes and yours is and was the absolute best! It was definitely the ratio of kimchi to batter that made the pancake so wonderful.
Thank you so much for sharing your recipes with us and facilitating my mother’s unnatural obsession with everything Korean. (=
Sam.
awesome! Happy cooking!
Does it have to be brown sugar? Can it be the regular white ones?
yes, you can use white sugar, too.
hey maangchi! just wanted to let you know that i’ve posted a link to this recipe on my blog, absolutely love this recipe and i thought i’d be mean for me to pretend that i came up with it myself. hope you don’t mind!
thanks to you, i’ve had so many yummy yummy boong boong meals! :) thank you!
yay, yours looks so tasty! yum yum! http://27.media.tumblr.com/tumblr_m3aiy9ud9g1rurm81o1_1280.png
Wow! I am so happy I found this website yesterday! Ever since I spent some time in Thailand I’ve been obsessed with making thai food, but unfortunately I live in a small city where it is impossible to find decent ingredients. However it is pretty easy to find korean supplies, and a korean family runs the store I get all my thai curry pastes from. So I’m very happy to have found recipes for delicious food I can make with good ingredients!
Anyway, I made this with chicken instead and it was amazing! The store owner asked me several times whether I was sure I wanted to buy the spicy red pepper paste and not a milder one, but I knew I wanted it spicy. It turned out to be just perfect. Warm, but not burning, haha :) There seemed to be a lot of sauce when I was done cooking, which I thought didn’t look much like yours in the video other than the colour, but I ended up taking out all the chicken and vegetables and cooking the sauce longer so it was nice and thick, and it was delicious. Ah, I am just so happy to have found this website! Food here can be so boring, it’s nice to get some good strong flavours. So delicious, and quick and easy to cook too! Can’t wait to try out many many more things from your website!
yay, congratulations on your successful Korean cooking!
Maangchi, been following you for years. Love your podcast, website, and now I have you on tweet deck. Spent 4 years in Korean during Air Force days. Love all things Korean. Anyhow, if pork belly is not available, what is a comparable substitute? Been making this for years with pork chops, pork sirloin, and tenderloin. Noticed more fat is better. Thank you ma’am. Keep them coming.
i think Maangchi mentioned you can always use pork shoulder , i’ve used pork shoulder , pork butt , and they’re good . :D
I made this dish for my new year’s eve party. It was a big hit!!
It was delicious with just right amount of heat. I marinated the pork with the sauce for 24 hours before I cooked it. I added the vegetables as I was cooking it. Very good!!
I have many Korean cook books but not so easy to follow. With Maangchi’s recipes, the foods always come out perfect and they are easy to follow. Thank you Maangchi for easy and delicious recipes.
Cheers! Happy cooking!
I love this dish, and I make it almost every other month. I use pork butt cut into 1 inch cubes and I use jalepenos (seeds removed) for the added spice. It tastes much better and not really burn your tongue hot. Also, I let it cook for few hours to get a nice marinated flavor. If you want a little kick, I use 1 or 2 habenero and it sets a nice “wowza” effect. ( I wouldn’t recommend using more than 2 pieces of habenero, it will be unbareable to eat. I know, I made that mistake) I wish I could share the go chu Chang that we get imported from Korea, (made on the farm). It’s a million times better than the mass produced stuff. :) thanks for the great recipes!!
this one is very easy dish as i observed… easiest on how to cook that stuff, this spicy one.
Hey Maangchi! In the video you said you would make this with other side dishes and maybe a soup. What kind of soup do you think would go great with this dish along with other side dishes?
I would suggest baechu doenjangguk (cabbage and soybean paste soup) because pork may be a little greasy, so the soup will go well with it.
https://www.maangchi.com/recipe/baechu-doenjang-guk
And check out my side dish recipes and choose a few more that look good to you: https://www.maangchi.com/recipes/sidedishes
I made this last night with a full spread of sides (radish, spinach, broccoli, bean sprouts, anchovies, egg, tofu, plus kimchi from the Korean market & dried seaweed with sticky rice). I felt like I was back home in CA. I had to cut down the spice on the pork for my hubby. I wasn’t even sweating … But his mouth was still burning. LOL! I’m making sticky chicken wings tomorrow. We love Korean Food week in my house. Yummy!
It sounds like you are always busy cooking! Home cooked food everyday makes for happy family! Sticky chicken wings, it sounds great!