Korean Spicy Marinated Pork With Chilies and Kimchi
Recipe GLPRd54226f6e91deb
A bold and vibrant Korean stir-fry featuring tender marinated pork shoulder infused with gochujang, garlic, and ginger, then cooked with sautéed kimchi, fresh green chiles, and onions for a deeply flavorful dish with layers of spice and umami. Finished with sesame seeds and served with lettuce and rice for wrapping.
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Ingredients
⅓ cup gochujang (Korean red chili paste)
¼ cup Asian pear, peeled and chopped
1½ tablespoons garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sugar
1 tablespoon Asian rice wine
2 teaspoons gochugaru (Korean dried red chili flakes)
2 pounds pork shoulder, cut into thin strips
6 tablespoons vegetable oil or canola oil, divided
1 yellow onion, medium, thinly sliced
2 scallions, white and light green parts, thinly sliced
1 fresh Korean green chile pepper, stemmed and cut into pieces
1 packed cup kimchi, drained
kosher salt
sesame seeds, for garnish
lettuce leaves, for serving
cooked medium-grain rice, for serving
Directions
In a bowl, whisk together gochujang, chopped Asian pear, minced garlic, minced ginger, soy sauce, toasted sesame oil, sugar, rice wine, and gochugaru until well combined to create a smooth marinade.
Add the pork shoulder strips to the marinade and stir to coat all pieces evenly. Cover and refrigerate for at least 90 minutes to allow the flavors to penetrate the meat.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Working in batches to avoid overcrowding, transfer the marinated pork to the hot skillet, reserving the excess marinade. Cook each batch for 6–8 minutes, stirring frequently, until the pork is no longer pink and the internal temperature reaches 145°F. Transfer the cooked pork to a clean plate.
Add the remaining 3 tablespoons of vegetable oil to the skillet and reduce heat to medium.
Add the sliced yellow onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to brown at the edges.
Stir in the fresh green chile pieces and cook for 1 minute until fragrant.
Add the drained kimchi to the skillet and cook for 2–3 minutes, stirring gently, until warmed through and well combined with the onions and peppers.
Return the cooked pork and any accumulated juices to the skillet along with the reserved marinade. Stir everything together over medium heat for 2–3 minutes until the sauce comes together and coats the pork and vegetables. Taste and adjust seasoning with kosher salt as needed.
Transfer the pork and kimchi mixture to a serving platter and garnish generously with sesame seeds and the sliced scallion whites and light green parts.
Serve with fresh lettuce leaves and steamed medium-grain rice, allowing diners to wrap the pork mixture in lettuce leaves and enjoy with spoonfuls of rice.
