Instant Pot Korean-Inspired Spicy Pork Stew

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming stew with tender pork shoulder cooked in an Instant Pot with gochujang and garlic, delivering bold Korean flavors in a popular format. This Korean-inspired pork recipe, ready in about 65 minutes, pairs pork shoulder, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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: 50 min Serves 6 Korean cuisine 480 cal/serving

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Ingredients

2 lbs, cut into 1-inch cubes pork shoulder
3 tbsp gochujang (Korean chili paste)
1/4 cup soy sauce
2 tbsp brown sugar
5, minced garlic cloves
1 tbsp grated ginger
1, sliced medium onion
1 1/2 cups water
2, sliced for garnish scallions
1 tbsp for garnish sesame seeds
2 tbsp vegetable oil

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Instructions

Step 1: Turn Instant Pot to sauté mode and heat 2 tbsp vegetable oil. Add 2 lbs cubed pork shoulder and brown for 5-7 minutes, stirring occasionally until edges are golden.
Step 2: Add 5 minced garlic cloves, 1 tbsp grated ginger, and 1 sliced medium onion. Sauté for 3 minutes until fragrant and softened.
Step 3: Stir in 3 tbsp gochujang, 1/4 cup soy sauce, and 2 tbsp brown sugar until pork is evenly coated. Pour in 1 1/2 cups water and scrape any browned bits from the pot bottom.
Step 4: Seal the Instant Pot lid and cook on high pressure for 35 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.
Step 5: Open lid, stir stew, and garnish with 2 sliced scallions and 1 tbsp sesame seeds before serving over steamed rice or noodles.