Spicy Korean Pork is the sheet pan dinner that can be put on the table in less than 20 minutes. Crispy and succulent, spicy and sweet. Weeknight dinner never looked so good.
Everyone needs a fast dinner-time option. Korean Spicy Pork is mine. A two-minute spicy marinade. Thin slices of pork butt or shoulder broiled to crispy perfection in a sheet pan. Easy prep, easy clean-up. This is your weeknight dinner dream come true.
The secret to this fast and easy dinner? Thinly sliced pork butt or shoulder. Find this cut of meat in any Asian grocery store. Or, you can buy a regular sized pork butt and thinly slice it at home. (For easier slicing, freeze for 20-30 minutes first).
Also, Gochujang. Gochujang is a fermented Korean chili paste. Strong, pungent, and spicy. There’s minimal marinating time required because of its flavor and potency. Just a few minutes should do the trick.
Gochujang can be found in Korean grocery stores and even in mainstream grocery stores and Amazon. There are different heat levels but I usually choose medium spicy.
After opening the tub, keep in the refrigerator and the gochujang will keep for a long, long time (like ketchup and mustard). A spoonful here and there makes everything taste better. You’ll use it more than you think!
How to make Korean Spicy Pork:
Whisk ingredients in a bowl. Add pork and onion. Mix thoroughly.
Rearrange the oven rack so that it’s 3-4 inches from the heat element. Preheat the broiler to maximum heat for 10 minutes. Spread the pork and onions in an even layer on a foil lined sheet pan.
BROIL until pork is cooked through and some parts are crispy-looking and browned, about 8-10 minutes. You may need to rotate the pan, from time to time, to ensure even cooking.
A fast weeknight dinner that can be put on the table in less than 20 minutes. Crispy and succulent, spicy and sweet. Spicy Korean Pork is a dinnertime staple that will feel like a feast!
- 1 lb thinly sliced pork butt or shoulder
- 1 thinly sliced small onion
- 1/2 cup Gochujang Korean chili paste
- 2 Tbsp Gochukaru Korean chili flakes
- 2 Tbsp soy sauce
- 2 Tbsp mirin or rice wine
- 2 Tbsp sugar
- 1 Tbsp sesame oil
Whisk marinade ingredients in a bowl. Add pork and onion. Mix thoroughly.
Position oven rack so that it’s on the top most rack, about 3-4 inches from the heat source. Pre-heat oven to BROIL. Let the oven heat for at least 10 minutes. Line a sheet pan with aluminum foil for easy clean up. Add pork and onion in a thin, even layer.
Broil for 8-10 minutes, until pork is cooked through and somewhat crispy looking. There should be some browned bits on top. You may need to rotate the pan from time to time to ensure even cooking.
Remove from the sheet pan and onto a serving plate. Garnish with green onion and sesame seeds, if desired. Serve with lettuce wraps and rice for a complete meal. Ssam sauce and kimchi are also nice additions.
*If doubling the recipe, make sure not to crowd the sheet pan. Use another sheet pan, if necessary.