Description
This Korean Spicy Pork Bowl recipe features tender, thinly sliced pork marinated in a flavorful blend of gochujang, gochugaru, soy sauce, and aromatic spices. Quickly stir-fried to caramelized perfection and served over steamed rice, it’s a perfect balance of spicy, sweet, and savory that makes for a satisfying and vibrant meal. Optional fresh toppings add an extra crunch and brightness to the dish.
Ingredients
Scale
Marinade and Pork
- 1 pound thinly sliced pork shoulder or pork belly
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
Vegetables and Oil
- 1/2 cup white or yellow onion, sliced
- 2 green onions, chopped
- 1 tablespoon vegetable oil
Serving
- 2 cups cooked white or brown rice
- Optional toppings: sesame seeds, sliced chili peppers, shredded cabbage, julienned carrots, or cucumbers
Instructions
- Prepare the marinade: In a large mixing bowl, combine the gochujang, gochugaru, soy sauce, sugar, honey, sesame oil, minced garlic, and grated ginger. Mix thoroughly to create a smooth and well-blended marinade.
- Marinate the pork: Add the thinly sliced pork shoulder or belly to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes; for deeper flavor, marinate overnight.
- Cook the onions: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and stir-fry for about 2 minutes until they begin to soften and become translucent.
- Begin cooking the pork: Add the marinated pork to the skillet, spreading it evenly in a single layer. Cook without stirring for about 3 minutes to allow the edges to brown beautifully.
- Stir-fry the pork: Stir and continue to cook for an additional 5 to 7 minutes, letting the pork cook through completely and develop a caramelized, slightly crispy exterior.
- Finish with green onions: Turn off the heat and stir in the chopped green onions for freshness and a mild onion flavor.
- Serve: Spoon the spicy pork over warm cooked rice and garnish with optional toppings such as sesame seeds, sliced chili peppers, shredded cabbage, julienned carrots, or cucumbers to add texture and extra flavor.
Notes
- For best flavor, marinate the pork overnight.
- You can swap pork shoulder with pork belly for a richer taste or use thinly sliced chicken for a variation.
- Adjust the amount of gochugaru and gochujang for preferred spice level.
- Use brown rice for a healthier, higher fiber option.
- Leftover pork can be stored in the refrigerator for up to 2 days and reheated gently.
