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

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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

4.5

(2)

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

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Ingredients

  • 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

Directions

  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

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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.)