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If you love bold Korean flavours, tender slow-braised meat, and that irresistible spicy-savoury sauce that begs to be eaten with rice, you’re going to fall in love with this Korean Braised Spicy Pork. This dish delivers melt-in-your-mouth pork, deep umami richness, gentle sweetness, and that signature Korean heat from gochugaru (Korean chilli flakes). It’s incredibly comforting, surprisingly simple to make, and perfect for a cosy dinner, meal prep, or an impressive dish to share.
Korean braised dishes (known as jorim) are loved for their rich, slow-cooked depth of flavour and beautifully tender texture. This spicy pork version captures everything delicious about Korean home cooking—comforting warmth, spicy kick, and a glossy sauce that clings to every piece of pork. The pork shoulder becomes incredibly tender as it simmers gently, absorbing layers of soy, garlic, chilli and sweetness. Serve it with steamed rice for classic comfort, or wrap it in crisp lettuce leaves Korean-BBQ style for a fresh contrast. This dish also stores well, and like many Korean braised recipes, it tastes even better the next day as the flavours deepen—perfect for make-ahead meals or weekly meal prep.
Key Ingredients & Their Roles
• Pork Shoulder → Ideal cut for braising; becomes tender and flavourful while staying juicy.
• Gochugaru (Korean chilli flakes) → Brings deep Korean chilli flavour, warmth, and colour without overpowering bitterness.
• Soy Sauce → Adds salty umami depth and creates the savoury base of the braising sauce.
• Garlic (minced + sliced) → Builds aroma, warmth and that iconic Korean flavour profile.
• Sugar → Balances the spice and saltiness, giving the sauce a beautifully rounded taste.
• Oyster Sauce → Enhances umami richness and gives the dish a slightly glossy finish.
• Fresh Chillies (optional) → Perfect if you prefer extra heat or want a brighter spicy kick.
Recipe Details
π Prep Time: 10 minutes
π Cook Time: 35–45 minutes
π Total Time: 45–55 minutes
π Cuisine: Korean
π Calories: Approx. 450–520 kcal per serving (estimate)
π Servings: 3–4 people
π Ingredients
Pork & Liquid:
• 600g pork shoulder, cut into stew-size pieces (about 1.3 lbs)
• 350ml water (1 ½ cups)
Sauce:
• 2 tbsp minced garlic
• 3 tbsp soy sauce
• 3 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp sugar
• ½ tbsp oyster sauce
• ¼ tsp black pepper
• 8 garlic cloves, sliced
Garnish
- Spring onion, sliced
Optional: 1–2 fresh chillies for extra heat
Serve with: steamed rice or lettuce leaves
π¨π³ Instructions
1️⃣ Prepare the Pork
• Cut pork shoulder into bite-size stew pieces.
• Trim excess fat if needed but keep some for flavour.
2️⃣ Add to Pot
• Place pork into a deep pan or pot.
• Pour in 350ml (1 ½ cups) water.
3️⃣ Make the Sauce
• Add minced garlic, soy sauce, gochugaru, sugar, oyster sauce and black pepper to the pot.
• Stir gently to coat the pork evenly.
4️⃣ Bring to a Boil
• Turn heat to high and bring to a boil.
• Once boiling, reduce to medium heat and simmer uncovered.
• Cook until pork becomes tender and sauce begins to thicken. (About 25–30 minutes)
5️⃣ Adjust Spice Level
• If you prefer spicier flavour, add 1–2 fresh chillies.
• Continue simmering.
6️⃣ Reduce the Sauce
• Allow the sauce to reduce to a thicker, glossy consistency so it coats the pork.
• Stir occasionally to prevent sticking.
7️⃣ Final Flavour Boost
• Add sliced garlic.
• Cook for another 5 minutes to soften garlic and deepen flavour.
· • Sprinkle with freshly sliced spring onion.
8️⃣ Serve & Enjoy
• Serve hot with steamed rice or wrap in lettuce leaves.
• Scoop extra sauce over the top—trust me, you’ll want it!
Cooking Temperature Guide:
✔ Simmer on medium heat (~160–180°C / 320–356°F)
✔ Avoid high heat to prevent burning or drying out meat
Tips & Ingredient Substitutions
✔ Spice Level Control: Reduce gochugaru or skip fresh chillies for milder heat.
✔ Gluten-Free Option: Use gluten-free soy sauce or tamari.
✔ Vegan Alternative: Substitute pork with tofu or mushrooms and reduce simmering time.
✔ Extra Richness: Add 1 tsp sesame oil at the end for a nutty finish.
✔ More Sauce? Add extra 100ml water while cooking.
✔ Storage: Store in airtight container in the fridge for up to 3 days.
✔ Freezer Friendly: Freeze up to 2 months; reheat gently.
FAQ
1. Can I make Korean braised pork ahead of time?
Yes! It tastes even better the next day as the flavours deepen.
2. What can I use instead of pork shoulder?
Pork belly or pork neck works great. Avoid very lean cuts as they can dry out.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
4. Can I reduce the spice level?
Absolutely—use less gochugaru or remove the fresh chillies.
Wrap-Up
This Korean Braised Spicy Pork is bold, comforting, rich and absolutely satisfying—perfect for anyone who loves deep flavours and tender, melt-in-your-mouth meat. I’d love to know how yours turned out! Did you make it extra spicy? Serve with rice or lettuce? Let me know in the comments below!
π If you enjoyed this dish, don’t forget to check out more Korean comfort recipes on my blog!
Keywords (ν€μλ)
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