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20-Minute Gochujang Ground Pork

Gochujang ground pork served with lettuce leaves and steamed rice.
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This easy gochujang ground pork is sweet, savory, spicy, and ready in just 20 minutes. Serve it over rice, in lettuce wraps, or use it as a bibimbap topping for a quick weeknight dinner.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Korean

Ingredients

Scale
  • 1 pound ground pork
  • 2 green onions, thinly sliced, white and green parts separated
  • 4 teaspoons granulated sugar, divided (1 teaspoon for the pork, 3 teaspoons for the sauce)
  • 2 tablespoons gochujang
  • 1 tablespoon gochugaru (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin
  • 1 tablespoon minced garlic
  • 1 teaspoon rice vinegar
  • Freshly ground black pepper, to taste
  • 2 to 3 teaspoons water, if needed
  • Sesame seeds, for garnish

Instructions

  1. Thinly slice the green onions, separating the white and green parts.
  2. In a small bowl, whisk together the gochujang, gochugaru, soy sauce, oyster sauce, mirin, garlic, rice vinegar, black pepper, and 3 teaspoons of the sugar. If your gochujang is especially thick, stir in 2 to 3 teaspoons water until the sauce is smooth.
  3. Heat a large nonstick skillet over medium-high heat. If you're using stainless steel or cast iron, add about 1 teaspoon neutral oil to prevent sticking. Add the ground pork, the white parts of the green onions, and the remaining 1 teaspoon sugar. Cook, breaking the pork into small pieces, until no longer pink, about 6 to 8 minutes.
  4. Pour the sauce into the skillet and stir until the pork is evenly coated. Cook for 2 to 3 minutes, or until the sauce coats the pork.
  5. Remove from the heat and stir in the green onions. Sprinkle with sesame seeds before serving.

Notes

  • If you're using a nonstick skillet, there's no need to add oil. Ground pork releases enough fat as it cooks. If you're using stainless steel or cast iron, add about 1 teaspoon of neutral oil to help prevent sticking.
  • For a sweeter version, add 1 teaspoon sugar to the sauce.
  • Adjust the amount of gochugaru to make the dish milder or spicier.
  • The rice vinegar won't make the dish taste sour. It simply balances the richness of the pork.
  • If your gochujang is especially thick, add 2 to 3 teaspoons water to the sauce so it coats the pork more easily.
  • Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet until warmed through.

Find it online: https://www.myeclecticbites.com/gochujang-ground-pork/