Spicy Korean Pork Skillet
Tender pork belly or shoulder cooks down in a fiery gochujang sauce with garlic and ginger. Serve over steamed rice with sesame seeds and scallions for an impressive weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lbs pork shoulder or belly, thinly sliced
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 stalks scallions, chopped (optional garnish)
Instructions
- 1
Mix gochujang, soy sauce, brown sugar, and 1/4 cup water in a small bowl until smooth.
- 2
Pat pork dry with paper towels. Season lightly with salt and pepper.
- 3
Heat sesame oil in a large skillet over medium-high until it shimmers, ~60 seconds.
- 4
Working in batches, sear pork 2-3 minutes per side until edges brown. Transfer to a plate.
- 5
Add garlic and ginger to the skillet. Cook, stirring, until fragrant, ~1 minute.
- 6
Pour gochujang mixture into the pan. Return pork and any juices. Stir to coat.
- 7
Simmer 8-10 minutes over medium heat, stirring occasionally, until sauce thickens and clings to pork.
- 8
Taste and adjust salt or heat. Top with scallions. Serve hot with steamed rice.
Tools you’ll need
- large skillet (12-inch)
- small mixing bowl
- paper towels
- wooden spoon or spatula
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