Spicy Korean Pork Stir-Fry with Pear Marinade
A quick and fiery Korean-style stir-fry with tender pork shoulder, coated in a sweet-spicy gochujang marinade that gets beautifully caramelized in the pan.
- Prep10 min
- Cook5 min
- Total15 min
- DifficultyEasy
- Servings4
This stir-fry brings the bold, jammy flavors of Korean BBQ to your weeknight table in under 20 minutes. The secret is a quick marinade made with grated pear, which tenderizes the pork and adds a subtle sweetness that balances the heat of gochujang.
You can marinate the pork for as little as 30 minutes or overnight for deeper flavor, but even a quick toss in the sauce works wonders. Serve it over steamed rice with a sprinkle of sesame seeds and sliced scallions for a satisfying meal that's also low-carb friendly with cauliflower rice.
Ingredients
Pork and Marinade
For Stir-Fry
For Garnish
To Serve
Converted amounts are rounded.
Method
- Slice the pork shoulder thinly: first cut it in half lengthwise, then slice each half crosswise into thin strips.
- In a bowl, mix the grated pear, grated onion, minced ginger, crushed garlic, soy sauce, brown sugar, sesame oil, and gochujang to make the marinade. Add the pork strips and toss well. Marinate for at least 30 minutes, or overnight in the fridge.
- Heat the oil in a large non-stick skillet over high heat. Add the minced garlic and sliced onion; stir-fry for about 2 minutes until the onion softens.
- Add the pork with all its marinade to the skillet. Cook for 5 minutes, stirring occasionally, until the pork is dark golden, caramelized, and cooked through.
- Serve immediately over steamed rice. Garnish with sliced scallions and a sprinkle of sesame seeds.
💡 Tips
- For the best caramelization, don't overcrowd the pan — cook in batches if needed.
- If you can't find gochujang, substitute with 2 tbsp sriracha + 1 tbsp miso paste.
- To make it low-carb, serve with cauliflower rice instead of regular rice.
Inspired by a recipe from RecipeTin Eats