The marinade for this stir fry is an authentic Korean Marinade for Spicy Korean BBQ Pork. It's so jammy and loaded with flavour, it's brilliant for using as a stir fry. I made this with pork but it goes great with beef and chicken too. MARINATING TIME: 30 minutes recommended to overnight, but even no marinating is still delicious as the sauce flavour is so strong.
1 small pear (, grated (1/2 cup) (or nashi pear OR apple) (Note 2))
1/2 medium onion (, grated (1/4 cup) (brown, white or yellow))
1/2 tsp fresh ginger (, minced or finely chopped)
1 garlic clove (, crushed)
1 tbsp soy sauce ((all purpose or light soy sauce))
2 tbsp brown sugar
2 tsp sesame oil
3 tbsp gochujang ((Korean Hot Pepper Paste) OR see Note 3 for substitution)
1 tbsp oil
1 garlic (, minced)
1 onion (, halved and sliced (brown, white or yellow))
1 scallion/shallot stalk (, sliced)
Sesame seeds
Rice
Categories
Stir Fry
Cuisine
Korean
Steps
Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots and sesame seeds.
Nutitrion
Serving Size: 227 g
Calories: 483 kcal
Carbohydrates: 16.4 g
Protein: 30 g
Fat: 32.5 g
Saturated Fat: 10.6 g
Cholesterol: 113 mg
Sodium: 393 mg
Sugar: 9.6 g
Reviews
Yael Blinco on 2025-12-30 (5 stars): Forgot to rate!
Andrew on 2025-09-02 (5 stars): After step 2, I divide this into portions for the two of us and freeze it in cryovac bags for future quick meals. From the cryovac bag to the table in less time than it takes the rice to cook, quick meal in under 20mins.
Sarah Goodman on 2025-03-25 (5 stars): So lovely! Have permission to make it again from the inhouse food critic! π
Grace on 2024-10-05 (5 stars): Made this with thinly cut pork belly which I barbecued until crisp. Once done, I tossed them in a pan with the delicious marinade to heat though and added veg. No exaggeration, it was totally delicious and weβre going to have it again tonight with king prawns. I just want to thank you Nagi for the best recipes! Every single one Iβve tried has worked out. When we want a recipe, you are our go to.
Janine on 2024-06-04 (5 stars): Hi Nagi,
I made this recipe tonight and it was very good! Due to being low on time, I did not get a chance to marinate it very long. However, as you note in your blog, it still tasted great. In fact, I liked it so much, I made a second batch and stuck it in the fridge to marinate overnight. Looking forward to cooking it up tomorrow! Thanks for such delicious recipes.
carolina on 2024-03-28 (5 stars): this is delicious, we made it last night, not too spicy, just right. will definitely make again x
Katy on 2024-02-13 (5 stars): I made this last night for the Super Bowl along with the Quick Pickled Vegetables. When I told my distant relatives, they all said they would be right over. Local store didn't carry gochujang, so I bought a jar of Ocean's Halo Organic Shichimi Togarashi. I'm not sure what this is, but I am sure you have a dozen recipes with this ingredient.
Natalie on 2024-02-09 (5 stars): This was amazing - so full of flavour and easy to make - I just blended all the marinade together in a food processor to make it super easy! Delicious!
BobB on 2023-12-10 (5 stars): I'm not sure it was carmelized as you would make it ...but it was darn delicious. My family of 5 (on this occaision) all voted 5 stars. Of course it's on our "make again" list. Thanks again Nagi!
Polly on 2023-09-07 (5 stars): I cannot tell you how many times I have made this but it is always delicious. I love it. Somewhat spicy but addictively so. Pickles help to calm it down.
Steph wedgwood on 2023-08-24 (5 stars): OMG just done this, A M A Z I N
Percy McDonald on 2023-06-30 (5 stars): This recipe is yum yum yum yum, we also serve it with crushed peanuts and chilli, add lots of veggies to the stir-fry, and use noodles instead of rice, but it is great - we use it all the time!
Stewart Whiffin on 2023-05-13 (5 stars): Love this recipe. Marinate before I go to work then serve with crispy noodle and cabbage salad that evening. There is plenty of saltiness in the gochujang, so we spiced it up with Korean chilli flakes. We add a teaspoon of bicarb if we do it with beef or chicken breast just to help tenderise.
Susi V on 2022-12-21 (5 stars): Really quick, easy and (most importantly) delicious. I made this with pork neck and it came out succulent and caramelised. This has already become a weeknight favourite, together with steamed rice and Korean cucumber salad (various, from other websites, easy to find and make).
