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.

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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

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pre-cut pork belly

Directions

  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.

dwaejigogi-bokkeum

Posted on Friday, September 3rd, 2010 at 10:39 am. Last updated on November 7, 2017.
Tagged: , , , , , , , , , , , , , , , , , , ,

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142 Comments:

  1. sjayne Australia joined 7/12 & has 1 comment
    Posted July 24th, 2012 at 10:37 pm |

    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.

  2. Swt California joined 1/12 & has 1 comment
    Posted May 12th, 2012 at 11:48 pm |

    Does it have to be brown sugar? Can it be the regular white ones?

  3. pei ni United Kingdom joined 4/12 & has 2 comments
    Posted April 30th, 2012 at 7:44 am |

    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!

  4. Toxifer NB, Canada joined 3/12 & has 1 comment
    Posted March 11th, 2012 at 4:31 pm |

    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!

  5. Tamarkie Arkansas joined 2/12 & has 1 comment
    Posted February 26th, 2012 at 9:08 am |

    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.

  6. bankok atlanta GA joined 8/11 & has 2 comments
    Posted January 21st, 2012 at 2:42 pm |

    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.

  7. Lilo7 Stuart joined 1/12 & has 1 comment
    Posted January 14th, 2012 at 11:49 pm |

    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!!

  8. chef Benedict Manila, Philippines joined 11/11 & has 45 comments
    Posted January 2nd, 2012 at 12:23 am |

    this one is very easy dish as i observed… easiest on how to cook that stuff, this spicy one.

  9. CookEatLose Michigan joined 10/11 & has 18 comments
    Posted December 21st, 2011 at 12:15 am |

    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?

  10. Leah Boise, ID joined 11/11 & has 4 comments
    Posted November 30th, 2011 at 11:24 am |

    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!

  11. poonam SYNEY joined 11/11 & has 1 comment
    Posted November 23rd, 2011 at 12:24 am |

    HI!MAANGCHI
    CAN I USE WHITE SUGAR OR HONEY INSTEAD OF NATURAL BROWN SUGAR??

  12. rspenceonu joined 3/11 & has 1 comment
    Posted October 14th, 2011 at 6:01 pm |

    우와! 정말 맛있어요! 우리 엄마도 이것를 좋아해요. 고맙습니다!

  13. judy29 rochester hills michigan joined 10/11 & has 1 comment
    Posted October 8th, 2011 at 8:29 pm |

    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

  14. Abie Philippines joined 7/11 & has 3 comments
    Posted October 3rd, 2011 at 3:30 am |

    I’d love to try this dish tonight for dinner.. Good luck to me! :)

  15. IvySeoul UK joined 8/11 & has 8 comments
    Posted September 23rd, 2011 at 1:20 pm |

    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/

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