Weeknight-friendly Sheet Pan Spicy Korean Pork. On the table in less than 20 minutes. Spicy-sweet, tantalizing flavors.
Everyone needs a fast dinner-time option. Korean Spicy Pork is mine. A 5-minute, one-bowl marinade. Thin slices of pork butt/shoulder. A quick high-heat broil on a sheet pan.
The end result? Juicy, flavorful, spicy-sweet Korean pork. An easy, quick way to enjoy all that BIG Korean flavor! On the table in 15 minutes!
What is Korean Spicy Pork?
Korean Spicy Pork is an easy way to enjoy BIG Korean flavors — fast! A quick marinade and the modern convenience of a sheet pan make this such a delicious way to get dinner on the table.
Broiling on a sheet pan gets all that smoky flavor without a grill. The ends get crispy and charred – YUM!
- Thinly sliced pork butt/shoulder. Find this cut of meat in any Asian grocery store. Or, you can buy a large pork butt and thinly slice it at home. (For easier slicing, freeze for 20-30 minutes first).
- Gochujang. Fermented Korean chili paste. Strong, pungent, and spicy.
- Onion. Grate 1/2 into a juicy pulp and slice the other 1/2.
- Garlic + Ginger. Essential aromatics.
- Korean Pear. Grated pear adds sweetness and texture. Can be subbed with a ripe, juicy pear or sweet apple like Fuji.
- Sugar. Sweetness to balance all the spice.
- Mirin. Korean/Japanese sweet cooking wine.
- Soy sauce. Lots of umami depth.
- Sesame oil. A drizzle adds nutty fragrance and flavor.
- Marinate pork. Combine marinade, pork, and sliced onion. Mix thoroughly.
- Broil. Broil on high heat until pork is cooked through and some parts are crispy-looking, about 8-10 minutes. Rotate the pan about halfway through, to ensure even cooking.
- Garnish and enjoy! Transfer to a plate and garnish with green onion and sesame seeds. Serve with lettuce wraps and rice for a complete meal. Kimchi, Ssam Sauce or Gochujang Sauce are also nice additions.
- Line sheet pan with foil. For easy cleanup, as the spicy-sweet marinade can easily burn. Parchment paper also works.
- Use a large, rimmed sheet pan. The pork needs space to breathe. Spread out the pork with space in between so the pork can caramelize. The rims will prevent juices from spilling over.
- The recipe easily doubles. For a larger portion, simply double all the ingredients. When spreading on a sheet pan, make sure there’s space in between.
Where can I find Gochujang?
Gochujang can be found in Korean grocery stores or in the international aisle at regular grocery stores. There are different heat levels but I usually choose medium spicy.
How do I store Gochujang?
Gochujang keeps best in the fridge. Make sure it’s tightly sealed so it doesn’t dry out. It will keep in the fridge for a long time, like ketchup.
Other Easy Korean recipes you may love:
- Korean Beef Bulgogi
- Cold Buckwheat Soba Noodles with Perilla Oil
- Carbonara Tteokbokki with Bacon
- Korean Street Toast
- Ramdon with Steak
Spicy Korean Pork
- sheet pan
- 1 lb thinly sliced pork butt or shoulder
- 1/2 medium onion, thinly sliced
- 1/2 medium onion, grated
- 1/2 Korean pear, grated
- 1/2 cup Gochujang Korean chili paste
- 6 garlic cloves, minced
- 1/2 inch ginger, minced
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- Preheat oven. Position the top oven rack so that it's about 3-4 inches from the heat source. Pre-heat oven to BROIL for 10 minutes. Line a sheet pan with aluminum foil for easy clean up.
- Make marinade. Add gochujang, grated onion, grated pear, soy sauce, garlic, ginger, mirin, sugar, and sesame oil in a bowl.
- Mix together. Add pork and sliced onion to bowl. Mix well until everything is well combined.
- Broil. Add pork and onion to the sheet pan 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. Rotate the sheet pan at the 4 minute mark to ensure even cooking.
- Garnish and enjoy. Transfer pork to a serving plate. Garnish with green onion and sesame seeds, if desired. Serve with lettuce wraps and rice for a complete meal. Ssamjang and kimchi are also nice additions.
Love this recipe! Easy, fast and yummy! Highly recommend!
Thanks, Karen! So glad you enjoyed this dish!!