Sticky Gochujang Pork Bites

This is the perfect quick, affordable, easy weeknight dinner. These sticky gochujang pork bites are packed with flavor and come together in no time.

Sticky Gochujang Pork Bites FAQs

Can I use chicken instead of pork?

Yes, you can substitute pork with chicken. Adjust the cooking time accordingly to ensure the chicken is fully cooked.

What is gochujang?

Gochujang is a Korean fermented chili paste that adds a spicy, savory, and slightly sweet flavor to dishes.

Can I make this dish gluten-free?

To make it gluten-free, use a gluten-free soy sauce or tamari instead of regular soy sauce.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days.

Sticky Gochujang Pork Bites

This is the perfect quick, affordable, easy weeknight dinner. These sticky gochujang pork bites are packed with flavor and come together in no time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Korean

Ingredients Method Notes

Ingredients

  

• 4 lb thin-cut pork chops
• 2 tbsp cornstarch
• Salt
• Pepper
• 1 tbsp neutral oil
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp water
• 1 tsp rice vinegar
• 2 clove garlic grated
• 1 tsp grated ginger (optional)

Method

 

Prepare the Sauce

1. In a bowl, whisk together all sauce ingredients. Set aside.

Prepare the Pork

1. Cut pork into bite-sized pieces. Dry pork, then season with salt, pepper, and cornstarch until lightly coated.

Cook the Pork

1. Heat a stainless steel or cast iron skillet over medium-high heat. Add oil.
2. Add pork in a single layer and sear undisturbed for 2–3 minutes until golden.
3. Flip and cook another 1–2 minutes until cooked through (about 145°F).

Combine with Sauce

1. Reduce heat to medium-low. Pour in the sauce and scrape up any browned bits.
2. Toss until glossy and sticky, about 1 minute. Top with scallions and sesame seeds. Enjoy!

Notes

• Make sure to dry the pork pieces thoroughly before coating them with cornstarch for better searing.
• Use a stainless steel or cast iron skillet for the best results when searing the pork.
• Adjust the amount of gochujang based on your spice preference.
• Optional ginger adds a subtle depth of flavor to the sauce.