If you're a fan of bold, spicy flavors-this stir fry is calling your name. It's a twist on my original Kimchi Pork Belly Stir Fry but made with sliced pork instead of pork belly for a leaner, faster version. I also added gochujang and gochugaru to bring even more Korean flavor and heat to the dish!
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It's easy, spicy, umami-rich, and perfect served over fluffy white rice. Ready in about 20 minutes!
BTW I was so hungry and focused on cooking that I forgot to snap step-by-step pics-but don't worry, it's a super simple stir fry and I've written it out clearly below!
How to cook Spicy Kimchi Pork Stir Fry with Gochujang (Step by Step)
First, gather your ingredients:
- 1 lb pork, thinly sliced
- 2 teaspoon cornstarch
- 1 cups kimchi (plus 2 tablespoon of kimchi juice)
- 1 tablespoon cooking oil (if needed)
- 4 cloves garlic, chopped
- 1½ teaspoon gochugaru (Korean red pepper flakes - adjust to taste)
- 1 tablespoon gochujang (Korean chili paste)
- 3 green onions, chopped
- 1 teaspoon sesame oil
In a small bowl, toss the sliced pork with 2 teaspoon cornstarch and 2 tablespoon kimchi juice. Let it marinate while you prep the rest of the ingredients. (This helps tenderize the meat and gives it a little gloss when cooked!)
Heat a wok or large skillet over medium-high heat. Add oil if needed (depends on how fatty your pork is). Stir fry the pork until mostly cooked through and lightly browned.
Add the chopped garlic and stir fry for about 30 seconds, until fragrant.
Add the kimchi, gochujang, and gochugaru. Stir everything together and let the kimchi soften and caramelize a bit-about 2-3 minutes.
Add the green onions and a splash more kimchi juice if needed. Drizzle in the sesame oil and stir to combine.
Remove from heat and serve hot with steamed white rice!
Reheating & Storage
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The flavors actually deepen a bit overnight, but the pork and kimchi can soften, so it's best eaten sooner rather than later.
Reheating:
- Stovetop (best method): Heat a skillet or wok over medium heat. Add a splash of water or broth to loosen the sauce, then stir fry until warmed through.
- Microwave (quick method): Place in a microwave-safe dish, cover loosely, and heat in 45-second bursts, stirring between intervals until hot.
- Avoid reheating multiple times-only warm up the portion you plan to eat.
Freezing:
- Not recommended. Kimchi can turn mushy after freezing, and the pork texture won't be as good.
Frequently Asked Questions
What cut of pork works best?
Thinly sliced pork shoulder, pork butt, or even pork tenderloin works well. Shoulder/butt has more fat and flavor, while tenderloin is leaner.
Can I make this less spicy?
Yes! Reduce the gochugaru and gochujang by half. You can also add a little sugar or honey to balance out the heat.
Can I make this with chicken or beef instead?
Definitely. Thinly sliced chicken thighs or beef (like flank steak) are great substitutes-just keep the same marinade and cooking method.
Do I need the kimchi juice?
The juice adds depth and flavor, but if you don't have enough, just use a splash of chicken broth instead.
Is this gluten-free?
Check your gochujang, gochugaru, and soy sauce labels-some brands contain wheat. Use gluten-free versions to keep this dish gluten-free.
Can I prep this ahead of time?
You can slice the pork, chop the garlic and green onions, and measure out the sauces/spices ahead. Cook everything fresh when ready to eat (it only takes ~20 minutes).
Spicy Kimchi Pork Stir Fry with Gochujang Recipe
This Spicy Kimchi Pork Stir Fry is a quick and fiery dish made with sliced pork, kimchi, gochujang, and gochugaru. Packed with bold Korean flavors and ready in under 20 minutes, it’s perfect for weeknight dinners with a bowl of rice!
Ingredients
- 1 lb pork, thinly sliced
- 2 teaspoon cornstarch
- 1 cups kimchi (plus 2 tablespoon of kimchi juice)
- 1 tablespoon cooking oil (if needed)
- 4 cloves garlic, chopped
- 1½ teaspoon gochugaru (Korean red pepper flakes – adjust to taste)
- 1 tablespoon gochujang (Korean chili paste)
- 3 green onions, chopped
- 1 teaspoon sesame oil
Instructions
- Marinate the pork: In a bowl, toss sliced pork with cornstarch and 2 tablespoon kimchi juice. Let sit while prepping the other ingredients.
- Stir fry pork: Heat a wok or skillet over medium-high heat. Add oil if needed. Add pork and stir fry until mostly browned and cooked through.
- Add aromatics: Add garlic and stir fry for 30 seconds until fragrant.
- Add flavor: Stir in kimchi, gochujang, and gochugaru. Mix well and let it cook for 2–3 minutes to allow the flavors to meld.
- Finish: Add green onions and a splash more kimchi juice if needed. Drizzle in sesame oil and stir to combine.
- Serve: Remove from heat and serve hot with steamed rice.
Notes
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 100mgSodium: 1077mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 32g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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More Delicious Pork Stir Fry Recipes
If you loved this Spicy Kimchi Pork Stir Fry, here are more quick and flavorful pork stir fry dishes to try:
- Pepper Pork Stir Fry - Tender marinated pork stir fried with crunchy peppers. Quick, easy, and full of flavor!
- Broccoli Pork Stir Fry - Pork tenderloin and crisp broccoli tossed in a savory soy-based sauce. Perfect balance of protein and veggies.
- Bamboo Pork Stir Fry - A unique and flavorful stir fry with bamboo shoots and sliced pork. Delicious over rice!
- Stir Fry Pork with Snow Peas and Mushrooms - A savory combo of marinated pork, fresh snow peas, and mushrooms. Simple and satisfying.
Got questions or comments? Drop them below!