Korean Garlic and Chile Pork

© Tara Fisher

Korean Garlic and Chile Pork

  • SERVINGS: 4 to 6

Pork sautéed in this sweet-and-spicy marinade from chef Hooni Kim of NYC’s Danji and Hanjan is delicious in lettuce wraps or soft steamed Asian buns.

Slideshow: Quick Pork


  1. 1/4 cup gochujang

  2. 3 tablespoons sugar

  3. 3 tablespoons minced garlic

  4. 1 tablespoon minced peeled fresh ginger

  5. 1 tablespoon dry sake

  6. 1 tablespoon mirin

  7. 2 tablespoons toasted sesame oil

  8. 2 tablespoons gochugaru

  9. 1/2 small onion, thinly sliced

  10. 2 pounds pork shoulder or pork belly, cut into 4-by- 1/8-inch strips

  11. Canola oil, for frying

  12. Thinly sliced scallions, for garnish

  13. Lettuce leaves and steamed short-grain rice, for serving

  1. In a large bowl, combine all of the ingredients except the pork, canola oil, scallions, lettuce and rice. Add the pork and turn to coat. Cover with plastic wrap and refrigerate overnight.
  2. In a large nonstick skillet, heat 1 tablespoon of canola oil. Add the strips of pork in batches, taking care not to crowd the pan, and stir-fry over moderately high heat until cooked through and browned in spots, about 2 minutes per batch. Add more oil to the skillet as necessary.
  3. Transfer the pork to a platter and garnish with scallions. Serve with lettuce leaves and steamed rice.

Suggested Pairing

Slightly off-dry German Riesling.