Korean Spicy Marinated Pork With Chilies and Kimchi (Jaeyook Kimchi Bokum) Recipe

Photographs: Daniel Gritzer

There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect.

Why this recipe works:

  • Asian pear adds a subtle sweetness to the marinade, while helping to tenderize the meat.
  • Stir-frying in batches ensures that the ingredients will brown and not just stew in the wok or skillet.

Note: Korean ingredients like gochujang and gochugaru are available at Korean and Asian markets. If you can't find Asian pear, you can still make this recipe by adding an additional 1 tablespoon sugar to the marinade.

Recipe Facts



Active: 25 mins
Total: 2 hrs 25 mins
Serves: 4 to 6 servings

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  • 1/3 cup gochujang (Korean chile paste; see notes)

  • 1/4 cup chopped peeled Asian pear (see notes)

  • 1 1/2 tablespoons minced garlic (about 6 medium cloves)

  • 1 tablespoon minced peeled ginger (about one 1-inch knob)

  • 1 tablespoon soy sauce

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon sugar

  • 1 tablespoon Asian rice wine

  • 2 teaspoons gochugaru (Korean dried chile pepper flakes; see notes)

  • 2 pounds pork shoulder, cut into thin strips

  • 6 tablespoons vegetable or canola oil, divided

  • 1 medium yellow onion, thinly sliced

  • 2 scallions, white and light green parts only, thinly sliced

  • 1 fresh Korean green chile pepper, stemmed and cut crosswise into 1/4-inch pieces (see notes)

  • 1 packed cup drained kimchi

  • Kosher salt

  • Sesame seeds, for garnish

  • Lettuce leaves and cooked medium-grain rice, for serving


  1. In a food processor, combine gochujang, Asian pear, garlic, ginger, soy sauce, sesame oil, sugar, rice wine, and gochugaru and process until a smooth marinade forms.

  2. In a large bowl, toss pork with marinade, cover with plastic, and refrigerate for at least 2 and up to 8 hours.

  3. When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add onion, scallion, and green chili pepper, and cook, stirring and tossing occasionally, until softened and starting to brown around the edges, about 3 minutes. Transfer to a platter.

  4. Heat 1 more tablespoon oil in the wok until smoking. Add kimchi and cook, stirring and tossing occasionally, until heated through and excess liquid has evaporated, about 2 minutes. Transfer to the platter with the onions.

  5. Working in 4 batches, heat remaining oil in wok until smoking. Add pork and stir-fry until just cooked-through and starting to brown in spots, then transfer to platter. Return all ingredients to wok and cook, tossing and stirring, until heated through. Season with salt, transfer to a serving platter, and sprinkle with sesame seeds. Serve right away with lettuce leaves and rice.

Special equipment

Wok or large skillet, food processor

This Recipe Appears In

Nutrition Facts (per serving)
563 Calories
41g Fat
20g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 563
% Daily Value*
Total Fat 41g 52%
Saturated Fat 10g 52%
Cholesterol 102mg 34%
Sodium 1191mg 52%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 13g
Protein 28g
Vitamin C 26mg 129%
Calcium 60mg 5%
Iron 3mg 15%
Potassium 549mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)