Korean Pork Stir Fry Recipes

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SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY



Spicy Korean BBQ-style Pork Recipe by Tasty image

Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste, gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve

Steps:

  • Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
  • Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
  • Cover and marinate in the refrigerator for at least 30 minutes.
  • Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
  • Sprinkle a bit of sesame seeds on top, then serve with rice!
  • Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams

KOREAN SESAME PORK STIR-FRY



Korean sesame pork stir-fry image

Throw strips of pork loin into a wok with crunchy veg and sesame seeds for a speedy Asian dinner - ready in half an hour

Provided by Katy Gilhooly

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 tbsp sesame oil
25g sesame seeds
1 tbsp soy sauce
1 tbsp mirin
2 tbsp hot chilli sauce
25g ginger , finely grated
500g pork loin or leg steaks, cut into thin strips
8 spring onions , cut into long pieces
2 red peppers , deseeded and thinly sliced
cooked rice , to serve

Steps:

  • Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.

Nutrition Facts : Calories 407 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

KOREAN FRIED PORK WITH STIR-FRIED CELERY



Korean Fried Pork With Stir-Fried Celery image

I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.

Provided by TJ Lombard

Categories     World Cuisine Recipes     Asian     Korean

Time 1h40m

Yield 4

Number Of Ingredients 12

4 tablespoons soy sauce, divided
2 tablespoons tomato paste
2 green onions, minced
2 tablespoons rice wine
2 tablespoons white sugar, divided
1 tablespoon sesame oil
2 tablespoons grated fresh ginger
3 cloves garlic, crushed
¾ teaspoon red pepper flakes, divided
1 pound pork loin, cut into strips
¼ cup canola oil, divided
4 stalks celery, cut into strips and leaves reserved

Steps:

  • Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
  • Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 24.1 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 1039.2 mg, Sugar 8.4 g

KOREAN PORK STIR-FRY



Korean Pork Stir-Fry image

Make and share this Korean Pork Stir-Fry recipe from Food.com.

Provided by Member 610488

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

2 1/2 tablespoons soy sauce
1 tablespoon vodka or 1 tablespoon water
2 tablespoons red pepper paste (gochujang)
1 tablespoon red pepper powder (gochugaru)
1 tablespoon sugar
3 scallions, thinly sliced
2 tablespoons yellow onions, finely minced
2 garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
1 lb pork loin, thinly sliced
2 tablespoons vegetable oil
1 carrot, cut into strips
4 fresh shiitake mushrooms, stems discarded and caps cut into 1/3-inch wide slices
1 fresh long red chili pepper, seeded finely slivered
1 cup snow peas, halved lengthwise
cooked white rice, for serving

Steps:

  • Whisk together soy sauce, soju, red pepper paste, red pepper powder, sugar, scallions, onion, garlic and ginger in a large bowl.
  • Add pork and stir to coat. Cover and let the pork marinate at room temperature for 20 to 30 minutes.
  • Heat oil in a large nonstick skillet over high heat. Add pork with all of its marinade. Cook, stirring now and then, until beginning to caramelize, about two minutes.
  • Add the carrot, shiitakes, chile pepper and snap peas and another drop or two of oil if it is sticking to the pan. Continue to stir until the pork is cooked through and the vegetables are just tender, three to four minutes. Serve with rice.

Nutrition Facts : Calories 367.6, Fat 23.1, SaturatedFat 6.5, Cholesterol 68, Sodium 692.2, Carbohydrate 13.7, Fiber 2.5, Sugar 7, Protein 25.6

PORK STIR FRY



Pork Stir Fry image

Quick pork stir-fry recipe using fresh veggies and cheap ingredients you probably already have stocked in your cabinet.

Provided by EACline

Categories     Asian Recipes

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
  • Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return the wok to heat.
  • Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  • Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

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