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.
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!
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/