Angry Ginger Korean Pork with Rice

Spice level = Low to Medium 

Click here for a printable recipe.


1.5-2lbs of pork shoulder

1 small onion, sliced thinly

3 green onions, washed and chopped

4 cloves of fresh or roasted garlic, minced

1 tsp. minced fresh or jarred ginger

1 Tbl mirin (sweet Japanese rice wine)

1 Tbl sesame oil

½ cup gochujang (Korean red chili paste)

¼ cup rice wine vinegar

¼ cup of soy sauce

1 tsp black pepper

2 Tbl vegetable or canola oil

2 broccoli crowns, chopped or 1 package of chopped broccoli

1 cup uncooked jasmine or other rice

2-3 Tbl of SH’ That’s Hot! Angry Ginger hot sauce, separated


Slice pork as thin as possible & place in a large bowl. Add next 10 ingredients (onion to black pepper) + 1 Tbl of Angry Ginger and mix well. Put in refrigerator to marinade for at least 30min. Cook rice as per directions on the package. Heat oil in a large pan and add pork. Cook pork for 4-7min until crispy yet still juicy and set aside (may need to cook it in 2-3 batches depending on the side of your pan as you want all pork to be in direct contact with the pan to get properly seared and cooked). Once pork is cooked, add in broccoli with 1 Tbl. Of Angry Ginger and more oil, if needed. Mix 1 Tbl. Of Angry Ginger in the rice or leave plain. Top with pork and broccoli and serve.

Angry Ginger pork with rice picture


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