Korean-Style Pork with Peppers

Bold, zesty, spiced, and downright delicious! Made this way, the Korean-style pork comes out juicy and full of flavor, with a spice blend that's beautifully balanced. It's simple, quick, and fun to put together.

nasstin

Recipe author

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Composition / ingredients

Servings:

Pork

450

Ground coriander

Ground ginger

Ground red pepper

0.5

Sugar

Starch

Rice vinegar

Soy sauce

Sesame oil

Vegetable oil

Parsley

Sesame seeds

Bell pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 12 g

Fats 47 % 20 g

Carbohydrates 26 % 11 g

248 kcal

GI: 90 / 0 / 10

Cooking method

Cooking time: 35 min

Step 1:

How do you make Korean-style pork with peppers? Gather your ingredients. Which cut of pork should you use? Go with the best you can get — pork tenderloin is ideal. If the meat is frozen, thaw it slowly by moving it from the freezer to the bottom shelf of the fridge ahead of time.
Step 2:

Rinse the pork and pat it dry with paper towels. Cut it into slices about ½ to ¾ inch (1.5–2 cm) thick and pound them lightly on both sides with a meat mallet. To keep it from spattering, cover the meat with plastic wrap and pound right through it.
Step 3:

Slice the pounded pork thinly across the grain into strips. The thinner you cut it, the faster it cooks.
Step 4:

Now make the marinade. Put the ground ginger, coriander, and red pepper in a small bowl.
Step 5:

Add the sugar and potato starch. If you use cornstarch instead, double the amount.
Step 6:

Stir the dry ingredients together.
Step 7:

Pour in the rice vinegar.
Step 8:

Add the soy sauce.
Step 9:

Add a splash of sesame oil.
Step 10:

Stir it all together with a spoon. The marinade is ready!
Step 11:

Pour the marinade over the pork and toss so every piece is coated. Let it marinate at room temperature for 20 minutes. If you have the time, cover and refrigerate it overnight — the meat will be even softer and juicier.
Step 12:

Pour the vegetable oil into a nonstick skillet (a wok works well too) and get it good and hot. It's best to sear the pork in two small batches so it browns properly instead of steaming. Lay in just enough pork to cover the bottom in a single layer and cook over medium heat for 3–4 minutes, stirring. Move the cooked pork to a plate and sear the next batch the same way until all of it is done.
Step 13:

Plate the finished pork. Scatter coarsely chopped parsley or green onion over the top, along with peppers — sweet or hot, whichever you like. Halve the bell pepper first, remove the stem and seeds, cut it into strips, and give it a quick sauté. If you like, finish with sesame seeds toasted to golden in a dry skillet.
Step 14:

Serve with fluffy rice and vegetables on the side. Enjoy!

Thinly sliced half-moons of onion make a nice addition to the marinade.
You can swap the pork for just about any other meat. Keep in mind the cooking time, flavor, and calorie count will shift — beef takes longer than pork, while chicken breast or turkey cooks faster.
Everyone's tolerance for salt, sweet, bitter, spice, acid, and heat is different, so always adjust the seasonings to your own taste. When you're using a spice for the first time, remember that some are easy to overdo — chili pepper especially.
Fry with an oil that has a high smoke point. Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and smoke at a higher temperature. If you're baking, pan-frying, or grilling, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are among the most common.
Here's an easy way to tell if the oil is hot enough: dip in a wooden spoon. If bubbles gather around it, you're ready to start frying.