Korean Pork – A Korean style recipe consisting of marinated pork butt cut into very thin strips seared in a cast iron skillet. Bold Korean flavors with a little bit of heat make for a delicious easy takeout style meal make over and over again.
Jump to RecipeIngredients to make my Korean Style Pork recipe:
- Pork Butt or Shoulder – Cut into very thin strips. You can even use pork tenderloin.
- Onion – You can skip this if you really don’t like onion or if you don’t have any on hand but I highly recommend leaving this in.
- Green Onion – Adds an extra punch of flavor for garish.
- Garlic – Fresh garlic, minced or chopped.
- Soy Sauce – I always use low sodium.
- Rice Wine Vinegar – To help tenderize the meat and provides a nice balance of the sugar.
- Sesame Oil – A must. This adds a nice flavor to this recipe that you shouldn’t really skip.
- Brown Sugar – OR you can use granulated white sugar.
- Sambal Oelek – To add some flavorful spice! If you don’t have this, use sriracha. Also, if you don’t like it spicy, half this or skip.
- Ginger – Fresh, grated. If you don’t have fresh, you can use ground.
- Pepper – Fresh cracked black pepper, just a few twists, about 1/4 tsp.
- Sesame Seeds – I sprinkle the meat with sesame seeds at the end. You can skip this if you don’t have any, but I like the extra flavor this gives to the recipe.
Tools to have on hand:
How to make Homemade Korean Pork:
First, slice the pork butt into strips as thin as possible and place in a large bowl.
In another bowl, combine chopped onion, minced garlic, grated ginger, soy sauce, rice wine vinegar, sesame oil, sambal oelek, sugar and black pepper. Mix to combine.
Pour sauce over pork slices and mix to fully coat the pork. Cover bowl with plastic wrap and let marinade for at least 30 minutes – up to 8 hours. If you are in a hurry, 30 minutes will do. But, the longer you marinade the pork, the more the flavors will sink into the pork. If you are marinating pork for longer than 30 minutes, place in the fridge and be sure to remove the pork from the fridge about 20 minutes before cooking.
Heat a cast iron skillet or non stick skillet to medium-high heat and add 2 tablespoons of oil. Now, carefully add the pork to the hot skillet, and sear, stirring and turning pork, to ensure it is not burning. Sear for about 8-10 minutes until pork is cooked through.
Sprinkle pork with sesame seeds and green onions. Serve with steamed white rice. Enjoy!
If you enjoyed this recipe, here’s a few more recipes I think you’ll love:
Korean Pork
Ingredients
- 1 1/2 lb. pork shoulder or butt cut into very thin strips
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 2 tsp ginger grated, or 1/2 tsp ground
- 1/4 cup soy sauce
- 2 tbsp rice wine vinegar
- 1/2 tsp sesame oil
- 1 tbsp brown sugar
- 1 1/2 tsp sambal oelek
- 1/4 tsp black pepper
- 2-3 tbsp green onion chopped, garnish
- 1 tbsp sesame seeds garnish
- red pepper flakes garnish, if you like spicy
Instructions
- First, slice the pork butt into strips as thin as possible and place in a large bowl.
- In another bowl, combine chopped onion, minced garlic, grated ginger, soy sauce, rice wine vinegar, sesame oil, sambal oelek, sugar and black pepper. Mix to combine.
- Pour sauce over pork slices and mix to fully coat the pork. Cover bowl with plastic wrap and let marinade for at least 30 minutes – up to 8 hours. If you are in a hurry, 30 minutes will do. But, the longer you marinade the pork, the more the flavors will sink into the pork. If you are marinating pork for longer than 30 minutes, place in the fridge and be sure to remove the pork from the fridge about 20 minutes before cooking.
- Heat a cast iron skillet or non stick skillet to medium-high heat and add 2 tablespoons of oil. Now, carefully add the pork to the hot skillet, and sear, stirring and turning pork, to ensure it is not burning. Sear until pork is cooked through.
- Sprinkle pork with sesame seeds and green onions. Serve with steamed white rice. Enjoy!
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