Spicy Korean-Style Braised Pork with Gochujang and Radish

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 drafted and published.

A hearty Korean-inspired pork dish braised slowly in a spicy gochujang sauce accompanied by tender daikon radish chunks. This Korean-inspired pork recipe, ready in about 90 minutes, pairs pork shoulder, daikon radish, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 75 min Serves 6 Korean cuisine 420 cal/serving

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Ingredients

2 lbs cut into 1-inch cubes pork shoulder
1 medium (about 10 oz), peeled and cut into 1-inch chunks daikon radish
3 tbsp gochujang (Korean chili paste)
1/4 cup soy sauce
2 tbsp brown sugar
4 minced garlic cloves
1 tbsp minced ginger
1 tbsp sesame oil
2 cups water
2 sliced for garnish green onions
2 tbsp vegetable oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides for about 8 minutes until nicely seared.
Step 2: Add 4 minced garlic cloves and 1 tbsp minced ginger to the pot and sauté for 1 minute until fragrant.
Step 3: Stir in 3 tbsp gochujang, 1/4 cup soy sauce, 2 tbsp brown sugar, and 1 tbsp sesame oil to coat the pork evenly.
Step 4: Add 2 cups water and 1 medium peeled daikon radish cut into 1-inch chunks. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour until pork is tender and radish is soft.
Step 5: Remove the lid and simmer uncovered for an additional 10 minutes to thicken the sauce slightly. Garnish with 2 sliced green onions before serving.