Spicy Korean Pork

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides heat with fewer calories, while red pepper flakes are a budget-friendly alternative.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner while pork loin is less fatty and more affordable.

In a bowl, add gochugaru flakes, sugar, and black pepper.

Add mirin, soy sauce, fish sauce, and Korean plum syrup to the bowl.

Mix the ingredients and set aside to thicken.

Chop one medium onion, slicing it in the direction of the veins.

Slice 1.5 lbs of pork chops into thin slices.

Add the pork and chopped onion into the marinade and massage to coat thoroughly.

Cover and refrigerate overnight.

The next morning, bring the marinated pork to room temperature.

Slice four scallions into 2-inch pieces.

Chop two Korean chilies and two bird eye chilies (optional) into chunks and add to the scallions.

Heat a cast iron sauté pan over medium-high heat with a tablespoon of oil.

Add the pork and onions to the pan and toss until the pork is almost cooked through, adding any leftover marinade.

Cook until the pork is white and almost fully cooked, then add the scallions and peppers, cooking for an additional minute.

Serve with kimchi, rice, lettuce wraps, and samjang.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens