Braised Korean-Style Spicy Pork with Kimchi and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork simmered in a spicy Korean gochujang sauce, served with tangy kimchi and steamed rice. This korean-inspired pork ready in about 85 minutes pairs pork shoulder, cut into 1-inch cubes, vegetable oil, ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 4 Korean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb cubed pork shoulder and sear for 5-6 minutes, turning occasionally until browned on all sides.
  2. Step 2: Add 1 tbsp minced ginger and 3 minced garlic cloves to the pot, sautéing for 1-2 minutes until fragrant.
  3. Step 3: Stir in 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp brown sugar, cooking for 1 minute to coat the pork evenly.
  4. Step 4: Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour until pork is tender.
  5. Step 5: Once tender, remove lid and simmer uncovered for 10 minutes to thicken the sauce.
  6. Step 6: Stir in 2 sliced scallions and serve the spicy braised pork over 3 cups steamed white rice alongside 1 cup tangy kimchi.

Frequently asked questions

How long does Braised Korean-Style Spicy Pork with Kimchi and Rice take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Korean-Style Spicy Pork with Kimchi and Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Braised Korean-Style Spicy Pork with Kimchi and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Korean-Style Spicy Pork with Kimchi and Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Korean-Style Spicy Pork with Kimchi and Rice?

Korean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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