Spicy Korean-Style Pork Stir Fry with Gochujang and Kimchi

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 fiery pork stir fry infused with spicy gochujang and tangy kimchi, served over steamed rice for a satisfying Korean-inspired dinner. This Korean-inspired Easter recipe, ready in about 32 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 480 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: 20 min Cook: 12 min Serves 4 Korean cuisine 480 cal/serving

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Ingredients

1 lb pork shoulder, thinly sliced
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
4 cloves, minced garlic cloves
1 tbsp, grated ginger root
3 stalks, sliced green onions
1 cup kimchi, chopped
2 tbsp vegetable oil
1 tsp sugar
4 cups cooked steamed white rice

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Instructions

Step 1: In a medium bowl, combine 1 lb thinly sliced pork shoulder, 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, and 1 tsp sugar. Mix well and marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated pork and stir-fry for 5-6 minutes until the edges are caramelized and pork is cooked through.
Step 3: Stir in 1 cup chopped kimchi and 3 sliced green onions. Cook for an additional 2 minutes until heated and fragrant. Serve hot over 4 cups cooked steamed white rice.