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

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 sesame oil
5 garlic cloves, minced
1 teaspoon ginger, minced
1 medium size onion, sliced
4 green onions, sliced
1 teaspoon 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 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.

Posted on Friday, September 3rd, 2010 at 10:39 am. Last updated on November 7, 2017.
Tagged: doaejigogi bokkeum, doejigogi bokkeum, doejigogibokkeum, dwaeji-bulgogi, dwaejigogi bokkeum, 돼지고기볶음, gochujang doejigogi bokkeum, gochujang jeyukbokkeum, 제육볶음, jeyuk bokkeum, jeyukbokkeum, korean food, Korean kitchen, Korean spicy pork, Korean spicy stir-fried pork, pork recipe, recipe, spicy food, spicy pork, spicy stir-fried pork

146 Comments:

honestgoofy Portland, OR joined 1/11 & has 2 comments
Posted September 6th, 2011 at 10:52 pm | Log in to reply.

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
- Maangchi New York City joined 8/08 & has 11,761 comments
  Posted September 7th, 2011 at 6:40 am | Log in to reply.
  
  Shoulder or loin part will be good.
  - honestgoofy Portland, OR joined 1/11 & has 2 comments
    Posted September 10th, 2011 at 1:01 am | Log in to reply.
    
    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….
    - DolPakSa Portland, Oregon joined 8/11 & has 2 comments
      Posted October 7th, 2011 at 8:40 pm | Log in to reply.
      
      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.
Carla YoungJin Yangsan, South Korea joined 9/11 & has 1 comment
Posted September 3rd, 2011 at 9:13 am | Log in to reply.

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!
- Maangchi New York City joined 8/08 & has 11,761 comments
  Posted September 7th, 2011 at 6:43 am | Log in to reply.
  
  “I tried and it works every time! ” Great news! Happy cooking!!
jerm138 South Carolina joined 8/11 & has 1 comment
Posted August 19th, 2011 at 11:18 am | Log in to reply.

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!
- Maangchi New York City joined 8/08 & has 11,761 comments
  Posted September 7th, 2011 at 6:43 am | Log in to reply.
  
  Melting in your mouth! yummy! : )
azng1rl Los Angeles joined 6/11 & has 1 comment
Posted June 30th, 2011 at 2:25 pm | Log in to reply.

I have a question
What kind of oil can replace the sesame oil?
- Maangchi New York City joined 8/08 & has 11,761 comments
  Posted June 30th, 2011 at 2:31 pm | Log in to reply.
  
  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.
  - maraskywalkeriii joined 9/09 & has 1 comment
    Posted July 3rd, 2011 at 2:01 pm | Log in to reply.
    
    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!
kwonwon singapore joined 2/11 & has 8 comments
Posted June 29th, 2011 at 3:23 pm | Log in to reply.

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/[email protected]/5884914435/in/photostream/
http://www.flickr.com/photos/[email protected]/5884918517/in/photostream
http://www.flickr.com/photos/[email protected]/5885482948/in/photostream/
- Maangchi New York City joined 8/08 & has 11,761 comments
  Posted June 30th, 2011 at 10:37 am | Log in to reply.
  
  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!
thespuds Denver CO joined 5/11 & has 1 comment
Posted May 15th, 2011 at 7:05 pm | Log in to reply.

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?
- Maangchi New York City joined 8/08 & has 11,761 comments
  Posted May 15th, 2011 at 10:05 pm | Log in to reply.
  
  It sounds like you made good doejibulgogi. It should be chewy and soft but not crispy.
chai Philippines joined 2/11 & has 3 comments
Posted April 9th, 2011 at 12:14 am | Log in to reply.

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!
- Maangchi New York City joined 8/08 & has 11,761 comments
  Posted April 9th, 2011 at 8:39 am | Log in to reply.
  
  great! It looks very delicious even though you didn’t use hot pepper flakes! http://www.bisayainmanila.com/
silkydoll1214 Manila, Philippines joined 3/11 & has 4 comments
Posted March 25th, 2011 at 9:52 pm | Log in to reply.

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 :)
- Maangchi New York City joined 8/08 & has 11,761 comments
  Posted March 26th, 2011 at 10:58 am | Log in to reply.
  
  no, it will still be delicious without hot pepper flakes.
  - silkydoll1214 Manila, Philippines joined 3/11 & has 4 comments
    Posted April 16th, 2011 at 5:24 am | Log in to reply.
    
    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! :)
jpelczar Warsaw, Poland joined 6/10 & has 2 comments
Posted March 8th, 2011 at 2:24 pm | Log in to reply.

I’m addicted to this dish ;) Finally, after 50 iterations, or so, I got it right.
whyrlez joined 1/10 & has 3 comments
Posted January 23rd, 2011 at 11:28 pm | Log in to reply.

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?
hotstuff4me California joined 1/11 & has 3 comments
Posted January 12th, 2011 at 11:40 pm | Log in to reply.

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.
- Maangchi New York City joined 8/08 & has 11,761 comments
  Posted January 13th, 2011 at 2:45 pm | Log in to reply.
  
  yes, this is a very easy and quick recipe. Thank you for your update and replacing brown sugar with granulated sugar sounds great.
abi Cebu, Philippines joined 11/10 & has 16 comments
Posted December 30th, 2010 at 12:13 pm | Log in to reply.

hi maangchi! cant wait to make this!!! i’m already hungry just watching the video! :)
misspinky joined 11/10 & has 1 comment
Posted November 22nd, 2010 at 4:15 pm | Log in to reply.

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 =)
Ikkin-bot edmonton joined 9/10 & has 27 comments
Posted November 4th, 2010 at 11:21 pm | Log in to reply.

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/
lily_mai joined 10/10 & has 1 comment
Posted October 26th, 2010 at 4:17 am | Log in to reply.

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?
- koralex90 Davis, CA joined 6/09 & has 47 comments
  Posted November 8th, 2010 at 11:56 am | Log in to reply.
  
  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! =)

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Spicy stir-fried pork
Korean name: 돼지고기볶음
Romanized: Dwaejigogi-bokkeum
Also Romanized as: daejigogibokkeum, daejigogi bokkeum, doejibokkeum, doejigogibokkeum
Other Korean name(s): 제육볶음 (jeyuk-bokkeum), 돼지불고기볶음 (dwaejigogi-bulgogi-bokkeum)

Categories: easy, main dish, pork, side dish, spicy
Made with: garlic, ginger, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, lettuce, onion, pork belly, sesame oil, sesame seeds, soy sauce, sugar,