Spicy pork stir-fry is a classic Korean dish for good reason: Its heat is counterbalanced with just the right amount of sweet, along with green onions and bean sprouts for texture. It’s also a sage economical choice made with inexpensive cuts of pork that are conveniently loaded with flavor because of its higher fat content.
Korean American blogger and chef, Selina Lee, who teaches Korean home cooking at the Banchan Workshop in Oakland, California, shares her riff on the classic dish. A time-saving pro tip: “Opt for thin-cut pork, which you can marinate the day-of instead of overnight with thicker cuts of meat,” suggests Selina.
- 1.5 lb thin cut pork belly
- 0.5 lb thin cut pork loin
- 2 large green onion
- 2 cups bean sprouts
- ½ tsp black pepper
- ¼ cup cooking sake or mirin
- ½ tsp grated ginger
- Roy Choi’s A Pinch of LA seasoning
- 3 tbsp Roy Choi’s Garlic Everything
- 2 tbsp Roy Choi’s Toasted Sesame Soy
- 2 tbsp gochujang (Korean chili paste)
- 1.5 tbsp maple syrup or sugar
- 2 tsp gochugaru (Korean chili powder)
- Cut pork belly/loin into 2-inches size pieces then pre-season with black pepper and cooking sake, keep it in the fridge for about 30 min.
- Make the marinade sauce with above ingredients and mix well.
- Take the seasoned pork from the fridge and marinate the meat with the sauce for at least 30 min.
- Cut green onion about the same 2-inches size as the pork, soak and wash the bean sprouts in cold water and prepare them aside.
- Coat the wok with olive oil on high heat and wait until wok is fully heated inside.
- Add marinated pork and cook it for about 5-8 min on high heat until it’s fully cooked.
- Sprinkle on green onion and bean sprouts and cook it for additional 2 mins.
- Add Roy Choi’s A Pinch of LA seasoning for extra kick and flavor. Sprinkle sesame seeds and drizzle sesame seed oil before serving.