Korean-Style Braised Pork with Gochujang and Vegetables
Tender pork shoulder slowly braised in a spicy-sweet gochujang sauce with carrots and daikon radish for deep Korean flavors. This korean-inspired pork ready in about 115 minutes pairs tablespoons vegetable oil, minced garlic cloves, tablespoon, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 2 pounds, cut into 2-inch chunks pork shoulder
- 2 tablespoons vegetable oil
- 5, minced garlic cloves
- 1 tablespoon, minced ginger
- 3 tablespoons gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cups water
- 3 medium, peeled and cut into 2-inch pieces carrots
- 1 cup, peeled and cubed daikon radish
- 2, sliced for garnish green onions
- 1 tablespoon, toasted for garnish sesame seeds
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds pork shoulder chunks and brown on all sides, about 5-7 minutes.
- Step 2: Add 5 minced garlic cloves and 1 tablespoon minced ginger to the pot and sauté for 1 minute until fragrant.
- Step 3: Stir in 3 tablespoons gochujang, 1/4 cup soy sauce, and 2 tablespoons brown sugar, coating the pork evenly.
- Step 4: Pour in 2 cups water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1 hour.
- Step 5: After 1 hour, add 3 peeled and cut carrots and 1 cup peeled, cubed daikon radish to the pot. Continue to simmer uncovered for 30 more minutes until pork is tender and vegetables are cooked through.
- Step 6: Garnish with sliced 2 green onions and 1 tablespoon toasted sesame seeds before serving.
Frequently asked questions
How long does Korean-Style Braised Pork with Gochujang and Vegetables take to make?
Total time is about 115 minutes (15 min prep + 100 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 Korean-Style Braised Pork with Gochujang and Vegetables?
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 tablespoons vegetable oil from drying out.
Can I substitute ingredients in Korean-Style Braised Pork with Gochujang and Vegetables?
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 Korean-Style Braised Pork with Gochujang and Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Korean-Style Braised Pork with Gochujang and Vegetables?
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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