Pan-Seared Korean Spicy Pork with Kimchi Rice
Tender pork slices marinated in a vibrant Korean chili paste, pan-seared and served over savory kimchi-infused rice for a spicy, comforting meal. This korean-inspired pork ready in about 45 minutes pairs pork shoulder, thinly sliced, 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 450 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.
Ingredients
- 1 lb pork shoulder, thinly sliced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 3, minced garlic cloves
- 1 tsp ginger, grated
- 3 cups cooked short-grain rice
- 1 cup kimchi, chopped
- 2, sliced scallions
- 1 tbsp sesame seeds
Instructions
- Step 1: In a bowl, combine 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp brown sugar, 3 minced garlic cloves, and 1 tsp grated ginger to create a marinade. Add 1 lb thinly sliced pork shoulder and toss to coat evenly. Marinate for at least 30 minutes at room temperature.
- Step 2: Heat a large skillet over medium-high heat. Add the marinated pork slices in a single layer and sear for 3-4 minutes per side until caramelized and cooked through, stirring occasionally to avoid burning.
- Step 3: In a separate pan, gently stir 3 cups cooked short-grain rice with 1 cup chopped kimchi over medium heat for 2-3 minutes until heated through and fragrant. Serve the spicy pork over the kimchi rice, garnished with 2 sliced scallions and 1 tbsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Korean Spicy Pork with Kimchi Rice take to make?
Total time is about 45 minutes (35 min prep + 10 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 Pan-Seared Korean Spicy Pork with Kimchi 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 pork shoulder, thinly sliced from drying out.
Can I substitute ingredients in Pan-Seared Korean Spicy Pork with Kimchi 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 Pan-Seared Korean Spicy Pork with Kimchi 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 Pan-Seared Korean Spicy Pork with Kimchi 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.
