Description

Tender slices of pork marinated in a bold gochujang-based sauce, pan-seared to caramelized perfection and served over fluffy white rice — this Korean classic brings sweet heat and savory richness in every bite.

Ingredients

Units Scale

1 lb pork shoulder or belly, thinly sliced
2 tbsp gochujang (Korean red chili paste)
1 tbsp gochugaru (Korean chili flakes, optional)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp grated ginger
3 cloves garlic, minced
2 green onions, sliced (plus more for garnish)
2 cups cooked jasmine or short grain rice
Extra sliced green onions for topping
Sesame seeds (optional)

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Instructions

In a bowl, whisk together all marinade ingredients. Add sliced pork and toss to coat evenly. Cover and refrigerate for at least 1 hour (up to overnight for deeper flavor).
Heat a skillet or grill pan over medium-high heat. Cook the marinated pork in batches, 3–5 minutes per side, until caramelized and cooked through.
Serve hot over a bowl of steamed rice.
Garnish with extra green onions and sesame seeds if desired.

Notes

For best flavor, marinate the pork overnight.
Thinly slicing the pork helps achieve caramelized edges quickly.
Use short grain rice for a more authentic Korean texture.
Pair with kimchi or sautéed vegetables for a complete meal.

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 7g
Sodium: 670mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg