Korean-Style Spicy Pork Stir Fry with Scallions and Sesame

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 quick and flavorful Korean-inspired stir fry featuring tender pork slices tossed in a spicy, savory sauce and garnished with toasted sesame seeds and scallions. This Asian fusion recipe, ready in about 22 minutes, pairs pork shoulder, thinly sliced, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 12 min Serves 4 Korean cuisine 400 cal/serving

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Ingredients

1 pound pork shoulder, thinly sliced
2 tablespoons vegetable oil
3 minced garlic cloves
1 tablespoon grated ginger
2 tablespoons gochujang (Korean chili paste)
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
4 sliced into 2-inch pieces scallions
1 tablespoon toasted sesame seeds
1/4 teaspoon black pepper

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tablespoon grated ginger, stir-frying for 30 seconds until fragrant but not browned.
Step 2: Add 1 pound thinly sliced pork shoulder to the pan, spreading it out and cooking undisturbed for 2 minutes to develop a slight sear. Then stir-fry for an additional 3-4 minutes until the pork is mostly cooked through.
Step 3: In a small bowl, whisk together 2 tablespoons gochujang, 3 tablespoons soy sauce, 1 tablespoon brown sugar, and 1 tablespoon rice vinegar. Pour this sauce over the pork and toss to coat evenly. Cook for 2 more minutes until the sauce thickens slightly and coats the pork.
Step 4: Add 4 sliced scallions and 1/4 teaspoon black pepper, stirring for 1 minute until scallions are just tender.
Step 5: Remove from heat, sprinkle with 1 tablespoon toasted sesame seeds, and serve hot over steamed rice or noodles.