Korean-Style Spicy Pork Cabbage Skillet

Description

Thinly sliced pork is seared with garlic, ginger, and green onions, then tossed with seafood mushrooms and cabbage in a gochujang-infused sauce. This 25-minute spicy-sweet skillet dinner brings vibrant Korean-inspired heat and crunch, ideal for using up your fresh produce. The dish highlights the crisp texture of cabbage and delicate seafood mushrooms against tender pork in a bold, savory sauce.

Cultural Background

This recipe draws from jeyuk bokkeum, a popular Korean spicy pork stir-fry that emerged as a quick home-cooked meal in modern Korean cuisine, often served over rice. Gochujang, the fermented chili paste central to the sauce, has roots in centuries-old Korean fermentation traditions dating back to the Joseon Dynasty, where it was used to preserve and flavor meats and vegetables. The inclusion of abundant cabbage and mushrooms reflects resourceful Korean cooking practices that emphasize seasonal produce in one-pan dishes inspired by both everyday family meals and street food.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 3-4
DIFFICULTY: Easy

Ingredients

• 1 pound thinly sliced pork shoulder or butt
• 4 cups cabbage, chopped into bite-sized pieces
• 7 ounces seafood mushrooms (enoki or similar), trimmed and separated
• 1 bunch green onions, cut into 2-inch lengths (about 6-8 stalks)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon gochugaru (Korean chili flakes, optional for extra heat)
• 2 tablespoons vegetable oil, divided
• 1/4 cup water
• Cooked rice, for serving (optional)

Instructions

1. In a small bowl, whisk together the gochujang, soy sauce, sugar, sesame oil, gochugaru if using, and water until smooth to form the sauce; set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the minced garlic and ginger to the hot oil and stir-fry for 30 seconds until fragrant but not browned.
4. Add the thinly sliced pork in a single layer and sear for 2-3 minutes without stirring until lightly browned on one side, then stir and cook for another 2 minutes until mostly cooked through and no longer pink.
5. Add the chopped cabbage and seafood mushrooms to the skillet; stir-fry for 3-4 minutes until the cabbage begins to wilt but retains some crunch and the mushrooms soften slightly.
6. Pour the prepared sauce over the mixture and add the green onions; toss everything together vigorously for 2-3 minutes over medium-high heat until the pork and vegetables are evenly coated, the sauce thickens slightly, and everything is heated through.
7. Remove from heat and drizzle with the remaining 1 tablespoon of vegetable oil if desired for extra gloss; serve immediately over rice.

Tips

- Slice the pork as thinly as possible against the grain for maximum tenderness and quick cooking.
- Avoid overcooking the cabbage to maintain its crisp texture and vibrant color.
- Substitute regular button mushrooms or shiitake if seafood mushrooms are unavailable, adjusting cook time slightly for firmer varieties.

Nutrition

Calories: 420
Protein: 32g
Carbs: 22g
Fat: 22g

Tags

Dinner, Pork