Monica's favorite gear for
making Spicy Pork
This is the only small appliance that I leave out on my counter, because I use it daily for food prep. This is a handy size for small-batch blending like marinade for this recipe. I use it regularly for chopping garlic, onions, ginger, nuts, herbs, etc.
This Oxo skillet is top rated by Cooks Illustrated-America's Home Test Kitchen. It works great for stir fries like this spicy pork.
This hot paste is a staple in Korean cooking and a main ingredient in this Spicy Pork.
These are affordable, reusable, and balanced perfectly to fit comfortably in your hand.
This adds essential flavor to most Korean recipes.
This lite soy sauce is my go-to for Korean and other Asian cooking.
This adds some zip to the marinade. Use more or less, depending on how much heat you want.
You can toast your own, but it's so convenient to buy these already toasted. I keep them on hand in my pantry.

Easy Korean Spicy Pork

a simple stir fry with amazing flavor for rice bowls, bibimbap, and lettuce wraps


Korean Spicy Pork

By Monica              4-6 servings
Korean Spicy Pork is an easy stir fry with amazing flavor and tender texture. Use it in rice bowls, bibimbap, lettuce wraps, Korean tacos, sandwiches and sliders.  From The Yummy Life

An easy stir fry with amazing flavor for rice bowls, bibimbap, lettuce wraps, Korean tacos, sandwiches, and sliders.

Ingredients
  • 1 lb pork tenderloin, silverskin and visible fat removed, thinly sliced--maximum 1/8" thick*
  • MARINADE SAUCE:
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic (3 cloves)
  • ½ tablespoon minced ginger root (a 1/4" slice)
  • 1/2 medium onion, minced
  • 2 tablespoons brown sugar
  • 3 tablespoons gochujang (red hot pepper paste)
  • 1 teaspoon red chili pepper flakes (omit or reduce for less heat)
  • 2 tablespoons rice wine (may substitute rice wine vinegar)
  • 2 tablespoons sesame oil
  • FOR STIR FRYING:
  • 1-2 tablespoons peanut, canola, or vegetable oil
  • GARNISHES (optional):
  • 1-2 green onions, chopped
  • 1 tablespoon toasted sesame seeds
  • SERVE WITH:
  • white rice
  • fresh greens (lettuce, spinach, or combo) cut in 1/4" shreds; or use whole leaves for lettuce wraps

Directions
* To easily cut thin slices of meat, wrap pork in plastic and place on metal tray, put in freezer for 60-90 minutes (for a 1-lb tenderloin). Tenderloin should be firm and easier to slice, but not yet frozen solid.

1. Combine marinade sauce ingredients in bowl, blender, or food processor. The garlic, onion, and ginger may be minced individually by hand; or, garlic cloves, ginger slices, and roughly chopped onion may be blended with other marinade ingredients in a blender or mini food processor.

2. Place sliced pork in shallow dish, pour marinade over top, toss to evenly coat meat, cover, and refrigerate for at least 2 hours or as long as 24 hours. (Alternatively, you can marinate meat in large plastic Ziploc bag.)

3. Heat a nonstick skillet over medium-high heat; add 1 T. oil. Remove meat from marinade with tongs, allowing excess marinade to drip off; add meat to pan in single layer batches, cook until pork has browned and caramelized bits, flip it over and brown on the other side. Transfer cooked meat to plate and proceed cooking remaining meat in single layer batches. If leftover marinade in skillet begins to smoke and burn, wipe skillet off with a paper towel between batches and add a little more oil each time.

4. Serve cooked pork on platter surrounded by shredded greens. Garnish with chopped green onions and sesame seeds (optional). OR, use meat as filling in whole lettuce leaf wraps.

5.  Serve with steamed rice.

Makes 3 cups of Spicy Pork.

Nutritional Information (per 1/2 cup serving): 163 calories, 6.1g fat, 1.4g sat. fat, 313mg sodium, 6.3g carbs, 4.0g sugars, 20.2g protein, 0g fiber; Weight Watchers SmartPoint: 4

Recipe inspired by cooking instructor Naam Pruitt at the St. Louis Kitchen Conservatory.


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Dae-Ji Bul-Go-Gi is the Korean name for this dish. The secret to making the tender, tasty meat lies in the marinade. It gets its kick and flavor from gochujang, a Korean hot pepper paste. It's spicy, but not too over-the-top. You can lesson the heat by reducing or eliminating the red pepper flakes in the recipe. King-Man loves this, and he normally doesn't like spicy food. Me? The spicier the better. Bring it on! 

In addition to eating this spicy pork the traditional way with rice, it also makes an awesome filling for lettuce wraps, sandwiches and sliders or tacos and burritos (think Korean taco food truck). 

I learned to make Spicy Pork at a Korean cooking class taught by Naam Pruitt at our local Kitchen ConservatoryThis recipe, along with my Korean Beef Bulgogi, are regularly on our table when we're enjoying a Korean meal. Also check out my recipes for Korean Beef Short RibsEveryday Korean Marinade and Sauce, Korean Glass NoodlesKorean Spicy Bibimbap Sauce, and Quick Korean Kimchi Slaw.

Nutritional Information (per 1/2 cup serving): 163 calories, 6.1g fat, 1.4g sat. fat, 313mg sodium, 6.3g carbs, 4.0g sugars, 20.2g protein, 0g fiber; Weight Watchers SmartPoint: 4

Step-by-step photos for making
Korean Spicy Pork

Step 1. Assemble the ingredients.

  • soy sauce
  • garlic
  • ginger
  • onion
  • brown sugar
  • gochujan (Korean hot pepper paste)
  • red chili pepper flakes (reduce or omit for less heat)
  • rice wine (may substitute rice wine vinegar)
  • sesame oil
  • pork tenderloin

view on Amazon:  gochujan (Korean red hot pepper paste), toasted sesame oil,  low sodium soy sauce,  organic crushed red pepper flakes

Korean_Spicy_Pork1.jpg

OPTIONAL GARNISHES:

  • chopped green onion
  • toasted sesame seeds

view on Amazon:  organic toasted sesame seeds

IMG_6480.jpg

Step 2. Slice the pork as thinly as possible. Here's how:

  • Remove as much visible fat and silver skin as you can.
  • Wrap pork in plastic, place on metal tray, and freeze for 60-90 minutes, until it is firm but not frozen solid.
  • Slice pork thinly (no thicker than 1/8"--thinner if possible), cutting across the grain of the meat to maximize tenderness.

Korean_Spicy_Pork3.jpg

Step 3. Make the marinade. I make this is in a mini food processor, but a blender works well, too. You can also mince the garlic, ginger, and onions by hand with a knife and stir them into the the other marinade ingredients.

  • view on Amazon:  mini food processor (perfect for small batch blending; I use mine regularly for mincing or chopping garlic, ginger, onions, herbs, and nuts)

Collages30.jpg

Step 4. Place the sliced meat in a shallow container, pour on the marinade, toss to evenly coat the meat, cover, and refrigerate for at least 2 hours or as long as 24 hours. Longer is better; I normally prep my meat the day before and let it marinate overnight. (Alternatively, you can marinate meat in large plastic Ziploc bag.) 

view on Amazon:  Pyrex dish with lid

Korean_Spicy_Pork4.jpg

Step 5. Heat a nonstick skillet over medium-high heat; add oil. Remove meat from marinade with tongs, allowing excess marinade to drip off; add meat to pan in single layer batches, cook until pork has browned and caramelized bits, flip it over and brown on the other side. Transfer cooked meat to a plate and proceed cooking remaining meat in single layer batches. If leftover marinade in skillet begins to smoke and burn, wipe skillet off with a paper towel between batches and add a little more oil each time.

  • Tip 1: I don't use non-stick cookware very often, but I highly recommend using a non-stick skillet for this. There is enough sugar in the marinade to ensure that the meat will brown and caramelize well, and clean-up is so much easier. The first times I made this, I used my favorite stainless steel skillet and then tried a cast iron skillet; the marinade burned and stuck onto those skillets, and they were a nightmare to clean. I get much better results with this stir-fry when I use a non-stick skillet.
  • Tip 2: Don't pile all of the pork into the skillet to cook at one time. The liquid in the crowded pan will result in the meat steaming rather than forming that flavorful browning and caramelizing. It pays to take the extra time to cook the meat in batches.

view on Amazon:  12" nonstick skillet (highly rated by Cooks Illustrated America's Home Test Kitchen)

Korean_Spicy_Pork5.jpg

Step 5. Arrange lettuce and/or spinach around the perimeter of the plate (I like to use a 50-50 mix of lettuce and spinach). It can either be cut into 1/4" shreds, as pictured below, and eaten on the side along with the pork; or, use whole lettuce leaves around the plate if the pork is to be used as a filling for lettuce wraps. 

Korean_Spicy_Pork6.jpg

Garnish the pork with chopped green onions and toasted sesame seeds. (This is optional.)

squareIMG_6798.jpg

I normally serve this tasty pork with rice and lettuce/spinach greens, but you can pair it with other vegetables--bean sprouts, carrots, bok choy, kimchi-- to create your own customized rice bowl. I also serve additional gochujang (Korean red hot pepper paste) on the side for those who like even more of a spicy kick. 

squareIMG_6808.jpg

Freeze it! This recipe freezes well, and I often make a double batch with planned leftovers in the freezer to use for future meals; especially since it's so versatile. Read below for other menu ideas.

It's versatile! This amazingly flavored pork can be used in a number of ways:

  • rice bowls and bibimbap -- the traditional way
  • lettuce wraps--use this filling along with a little rice
  • sandwiches and sliders--serve it in a bun like a sloppy Joe
  • paninis--grilled with some melted cheese
  • wraps--use it is a filling in tortillas or pita bread
  • tacos--Korean taco food trucks are hugely popular, and for good reason

view on Amazon:  chopsticks 

vertIMG_6794.JPG

Make it a Yummy day!

Monica

Link directly to this recipe Print this recipe
Korean Spicy Pork
By Monica              Servings: 4-6 servings
Ingredients
  • 1 lb pork tenderloin, silverskin and visible fat removed, thinly sliced--maximum 1/8" thick*
  • MARINADE SAUCE:
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic (3 cloves)
  • ½ tablespoon minced ginger root (a 1/4" slice)
  • 1/2 medium onion, minced
  • 2 tablespoons brown sugar
  • 3 tablespoons gochujang (red hot pepper paste)
  • 1 teaspoon red chili pepper flakes (omit or reduce for less heat)
  • 2 tablespoons rice wine (may substitute rice wine vinegar)
  • 2 tablespoons sesame oil
  • FOR STIR FRYING:
  • 1-2 tablespoons peanut, canola, or vegetable oil
  • GARNISHES (optional):
  • 1-2 green onions, chopped
  • 1 tablespoon toasted sesame seeds
  • SERVE WITH:
  • white rice
  • fresh greens (lettuce, spinach, or combo) cut in 1/4" shreds; or use whole leaves for lettuce wraps
Directions
* To easily cut thin slices of meat, wrap pork in plastic and place on metal tray, put in freezer for 60-90 minutes (for a 1-lb tenderloin). Tenderloin should be firm and easier to slice, but not yet frozen solid.

1. Combine marinade sauce ingredients in bowl, blender, or food processor. The garlic, onion, and ginger may be minced individually by hand; or, garlic cloves, ginger slices, and roughly chopped onion may be blended with other marinade ingredients in a blender or mini food processor.

2. Place sliced pork in shallow dish, pour marinade over top, toss to evenly coat meat, cover, and refrigerate for at least 2 hours or as long as 24 hours. (Alternatively, you can marinate meat in large plastic Ziploc bag.)

3. Heat a nonstick skillet over medium-high heat; add 1 T. oil. Remove meat from marinade with tongs, allowing excess marinade to drip off; add meat to pan in single layer batches, cook until pork has browned and caramelized bits, flip it over and brown on the other side. Transfer cooked meat to plate and proceed cooking remaining meat in single layer batches. If leftover marinade in skillet begins to smoke and burn, wipe skillet off with a paper towel between batches and add a little more oil each time.

4. Serve cooked pork on platter surrounded by shredded greens. Garnish with chopped green onions and sesame seeds (optional). OR, use meat as filling in whole lettuce leaf wraps.

5.  Serve with steamed rice.

Makes 3 cups of Spicy Pork.

Nutritional Information (per 1/2 cup serving): 163 calories, 6.1g fat, 1.4g sat. fat, 313mg sodium, 6.3g carbs, 4.0g sugars, 20.2g protein, 0g fiber; Weight Watchers SmartPoint: 4

Recipe inspired by cooking instructor Naam Pruitt at the St. Louis Kitchen Conservatory.
Print this Recipe   Share this Recipe



Posted on Thursday, October 13th, 2016








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