Pan-Seared Korean Spicy Pork with Scallions

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 Korean-inspired stir fry featuring tender pork strips coated in a spicy gochujang sauce and garnished with fresh scallions. This Korean-inspired pork recipe, ready in about 30 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 350 calories and feeds 3, 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: 20 min Cook: 10 min Serves 3 Korean cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced pork shoulder
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
4, minced garlic cloves
3, sliced into 1-inch pieces scallions
1 tbsp brown sugar
2 tbsp vegetable oil
1 tbsp toasted sesame seeds

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Instructions

Step 1: In a medium bowl, mix 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp brown sugar to create the marinade. Add 1 lb thinly sliced pork shoulder and toss to coat evenly. Let marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated pork and cook for 5-7 minutes, stirring frequently, until the pork is browned and cooked through.
Step 3: Add 3 sliced scallions and cook for an additional 2 minutes until the scallions soften slightly. Sprinkle 1 tbsp toasted sesame seeds over the dish before serving.