23 Delicious Korean Ground Pork Recipe Inspirations

Unlock the vibrant flavors of Korean cuisine right in your own kitchen with these 23 delicious ground pork recipes! Perfect for busy weeknights or cozy comfort food cravings, these dishes bring together savory, sweet, and spicy elements that are sure to become family favorites. Get ready to transform simple ingredients into unforgettable meals—let’s dive in and find your next dinner inspiration!

Spicy Korean Ground Pork Stir-Fry

Years ago, I first tasted this dish in a tiny Seoul alleyway, the memory still warming my kitchen on quiet evenings like this one. There’s something deeply comforting about the way spicy, savory notes mingle with tender pork, a simple stir-fry that feels like a hug in a bowl. Let’s gather what we need and ease into making it together.

Ingredients

– A pound of ground pork
– A couple of tablespoons of soy sauce
– A good splash of sesame oil
– A tablespoon of gochujang (Korean red pepper paste)
– A teaspoon of sugar
– A couple of minced garlic cloves
– A half cup of chopped onion
– A drizzle of vegetable oil
– A sprinkle of sliced green onions for garnish

Instructions

1. Heat a large skillet or wok over medium-high heat and add a drizzle of vegetable oil, swirling to coat the surface evenly.
2. Add the chopped onion and minced garlic, sautéing for about 2–3 minutes until the onion turns translucent and fragrant, stirring occasionally to prevent burning.
3. Tip: If the garlic starts to brown too quickly, reduce the heat slightly to avoid bitterness.
4. Crumble in the ground pork, breaking it up with a spatula, and cook for 5–7 minutes until no pink remains, stirring frequently for even browning.
5. In a small bowl, whisk together the soy sauce, sesame oil, gochujang, and sugar until smooth to create the sauce.
6. Pour the sauce over the cooked pork in the skillet, stirring to coat everything thoroughly.
7. Tip: Let the mixture simmer for 2–3 minutes on medium heat, allowing the flavors to meld and the sauce to thicken slightly—this deepens the savory notes.
8. Remove the skillet from the heat and sprinkle with sliced green onions for a fresh finish.
9. Tip: For extra texture, let it sit for a minute off the heat so the green onions soften just a touch without losing their crunch.

This stir-fry yields a beautifully tender pork with a sticky, glossy sauce that clings to every bite, the heat from the gochujang balanced by subtle sweetness. Try serving it over steamed rice or tucked into lettuce wraps for a light, hands-on meal that invites everyone to gather around.

Korean Pork Dumplings with Ground Pork

Remembering how the autumn light used to catch the steam rising from my grandmother’s kitchen, I find myself reaching for that same comfort today, folding these little pockets of warmth between my fingers. There’s something quietly meditative about the rhythm of pleating dumpling wrappers, each one holding the promise of savory pork and gentle spices.

Ingredients

– 1 pound of ground pork
– About 2 cups of finely chopped napa cabbage
– 3 minced garlic cloves
– A thumb-sized piece of ginger, grated
– 2 chopped green onions
– A good splash of soy sauce (around 2 tablespoons)
– A teaspoon of sesame oil
– A pinch of sugar
– A package of round dumpling wrappers (around 40 pieces)
– A couple tablespoons of vegetable oil for frying
– Half a cup of water for steaming

Instructions

1. Combine the ground pork, napa cabbage, minced garlic, grated ginger, and chopped green onions in a large mixing bowl.
2. Add the soy sauce, sesame oil, and pinch of sugar to the pork mixture, then mix everything together with your hands until well combined.
3. Place one dumpling wrapper in your palm and spoon about 1 tablespoon of the pork filling into the center.
4. Dip your finger in water and moisten the edges of the wrapper to help it seal properly.
5. Fold the wrapper in half over the filling, then pleat and press the edges together firmly to create a crescent shape, making sure no air pockets remain inside.
6. Repeat with remaining wrappers and filling, placing finished dumplings on a parchment-lined baking sheet without touching each other.
7. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat until it shimmers, about 350°F.
8. Arrange dumplings in the skillet in a single layer, flat side down, and cook for 2-3 minutes until the bottoms turn golden brown and crisp.
9. Carefully pour ¼ cup of water into the skillet, then immediately cover with a lid to trap the steam.
10. Reduce heat to medium-low and steam the dumplings for 8-10 minutes until the wrappers become translucent and the pork filling is cooked through.
11. Remove the lid and continue cooking for another minute to re-crisp the bottoms if needed.
12. Transfer cooked dumplings to a serving plate using a spatula, then repeat the cooking process with remaining dumplings.

You’ll notice how the crispy bottoms give way to tender wrappers that release aromatic steam when you bite into them. The pork filling stays remarkably juicy against the slight crunch of napa cabbage, while the ginger and garlic notes linger gently in the background. Sometimes I like to serve them arranged in a spiral pattern with the crispy sides facing up, letting people discover the textural contrast for themselves.

Sweet and Savory Korean Pork Bulgogi

Beneath the soft glow of the kitchen light, I find myself returning to this recipe, a quiet ritual that fills the air with the comforting aroma of caramelizing soy and sweet pear. It’s a dish that feels like a warm embrace, simple yet deeply satisfying, perfect for a slow evening when the world outside grows still.

Ingredients

– About 1 pound of thinly sliced pork shoulder
– A generous ¼ cup of soy sauce
– A couple of tablespoons of brown sugar
– A splash of sesame oil
– A tablespoon or so of minced garlic
– A small grated Asian pear
– A pinch of black pepper
– A drizzle of vegetable oil for the pan

Instructions

1. In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated Asian pear, and black pepper until the sugar dissolves completely.
2. Add the thinly sliced pork shoulder to the marinade, tossing gently to coat every piece evenly.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor—don’t over-marinate, as the pear can break down the meat too much.
4. Heat a large skillet or wok over medium-high heat and add a drizzle of vegetable oil, just enough to coat the surface.
5. Working in batches to avoid overcrowding, place the marinated pork slices in a single layer in the hot skillet.
6. Cook for 2–3 minutes without moving them, until the edges start to caramelize and brown slightly.
7. Flip each slice and cook for another 2–3 minutes, until the pork is fully cooked through and has a glossy, caramelized glaze.
8. Repeat with remaining batches, adding more oil if needed, and keep cooked pork warm under foil—this prevents it from drying out.
9. Once all pork is cooked, pour any remaining marinade into the skillet and simmer for 1–2 minutes until it thickens into a sauce.
10. Drizzle the reduced sauce over the cooked pork before serving.
Glistening with that sticky-sweet glaze, the pork melts tenderly with each bite, balanced by the savory depth of soy and garlic. I love folding it into lettuce cups for a crisp contrast, or pairing it with steamed rice to soak up every last drop of the sauce—it’s a humble dish that always feels like a small celebration.

Korean Ground Pork Bibimbap Bowl

There’s something quietly comforting about a bowl that comes together with little fuss, yet feels like a complete, nourishing meal—this Korean-inspired ground pork bibimbap is exactly that kind of dish, a humble assembly of savory, spicy, and fresh elements that somehow always hits the spot. Tonight, as the evening light fades, I’m leaning into its simplicity, letting the sizzle of the pan and the bright colors of the vegetables anchor me in the moment.

Ingredients

– a pound of ground pork
– a couple of tablespoons of soy sauce
– a tablespoon of toasted sesame oil
– a teaspoon of gochujang
– a minced garlic clove
– a cup of cooked white rice
– a splash of vegetable oil
– a handful of spinach
– half a carrot, cut into thin matchsticks
– a soft-fried egg
– a sprinkle of sesame seeds

Instructions

1. Heat a splash of vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add the ground pork to the skillet and break it apart with a spatula.
3. Cook the pork for 5-7 minutes, stirring occasionally, until it’s browned and no longer pink.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the soy sauce, toasted sesame oil, and gochujang to the skillet, mixing until the pork is evenly coated.
6. Reduce the heat to low and let the pork simmer for 3 minutes to absorb the flavors.
7. While the pork simmers, quickly wilt the spinach in a separate pan over medium heat for 1-2 minutes until it’s bright green and softened.
8. Soft-fry an egg in a non-stick pan over medium heat for 3-4 minutes until the white is set but the yolk is still runny.
9. Divide the cooked white rice between two bowls.
10. Top the rice with the seasoned ground pork, wilted spinach, and carrot matchsticks.
11. Place the soft-fried egg on top of each bowl.
12. Garnish with a sprinkle of sesame seeds. What I love most is the way the runny egg yolk mingles with the spicy pork and crisp vegetables, creating a sauce that ties everything together—it’s a bowl that feels both hearty and light, perfect for scooping up with a spoon or pairing with extra gochujang for a bolder kick.

Savory Korean Ground Pork Lettuce Wraps

Sometimes the simplest meals speak the loudest, like these Korean-inspired lettuce wraps that come together on a quiet evening when you need something comforting yet vibrant. Something about the crisp lettuce cradling the warmly spiced pork feels like a gentle embrace after a long day. I love how the flavors mingle—savory, slightly sweet, with just a hint of heat that lingers softly on the palate.

Ingredients

– 1 pound of ground pork
– a couple of tablespoons of soy sauce
– a tablespoon of sesame oil
– a teaspoon of brown sugar
– a couple of cloves of garlic, minced
– a splash of rice vinegar
– a pinch of red pepper flakes
– a head of butter lettuce, leaves separated
– a drizzle of neutral oil for the pan

Instructions

1. Heat a drizzle of neutral oil in a large skillet over medium heat until it shimmers lightly.
2. Add the ground pork to the skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the pork for 5-7 minutes, stirring occasionally, until it’s no longer pink and has started to brown slightly.
4. Tip: If there’s excess fat, you can drain a little off now for a lighter finish, but keep some for flavor.
5. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
6. Add the soy sauce, sesame oil, brown sugar, rice vinegar, and red pepper flakes to the skillet.
7. Simmer the mixture for 3-4 minutes, stirring often, until the sauce thickens and coats the pork evenly.
8. Tip: Taste a small bit—if you want more heat, add another pinch of red pepper flakes here.
9. Remove the skillet from the heat and let it sit for 2 minutes to let the flavors meld.
10. Tip: For extra freshness, rinse the butter lettuce leaves in cold water and pat them dry with a towel before serving.
11. Spoon the warm pork mixture into the butter lettuce leaves, filling each one generously. The contrast of the tender, savory pork against the cool, crisp lettuce is wonderfully satisfying. I like to serve these with extra rice vinegar for drizzling, or even a sprinkle of sesame seeds for a nutty crunch that makes each bite feel a little special.

Korean-Style Pork Tacos with Kimchi

Drifting through my kitchen this afternoon, I found myself craving the kind of meal that bridges worlds—something comforting yet adventurous, familiar yet surprising. These Korean-style pork tacos emerged from that quiet longing, marrying the sizzle of marinated meat with the bright punch of kimchi in a way that feels like coming home to a place you’ve never been.

Ingredients

– A pound of pork shoulder, thinly sliced
– A couple of cloves of garlic, minced
– A tablespoon of soy sauce
– A teaspoon of sesame oil
– A splash of rice vinegar
– A pinch of brown sugar
– A cup of cabbage kimchi, chopped
– A handful of corn tortillas
– A drizzle of vegetable oil for cooking

Instructions

1. In a medium bowl, combine the pork slices, minced garlic, soy sauce, sesame oil, rice vinegar, and brown sugar, stirring until the pork is evenly coated—let it marinate for 20 minutes at room temperature to deepen the flavors.
2. Heat a drizzle of vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the marinated pork to the skillet in a single layer, cooking for 4–5 minutes without stirring to get a caramelized crust, then flip and cook for another 3–4 minutes until the pork is browned and cooked through.
4. Tip: If the pan gets too dry, add a splash of water to prevent burning and create a light sauce.
5. While the pork cooks, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
6. Tip: Stack the warmed tortillas in a clean kitchen towel to keep them soft and warm until serving.
7. Stir the chopped kimchi into the cooked pork, heating for 1 minute just to warm it through and let the flavors meld.
8. Tip: For extra crunch, reserve some kimchi to sprinkle fresh on top of the tacos after assembling.
9. Assemble the tacos by spooning the pork and kimchi mixture into the warmed tortillas.Soft tortillas cradle the juicy, savory pork, while the kimchi adds a crisp, tangy kick that makes each bite lively. Try serving these with a cold beer or tucked into a lunchbox for a bright midday escape.

Korean Ground Pork and Cabbage Stew

Wandering through the crisp autumn air today, I found myself craving something deeply comforting yet simple, the kind of meal that simmers quietly on the stove while the world outside turns golden. This Korean-inspired stew, with its humble foundation of ground pork and cabbage, feels like a warm embrace on a cool evening, a gentle reminder of the quiet joy found in a single, nourishing pot.

Ingredients

– A tablespoon of toasted sesame oil
– A pound of ground pork
– Half a large yellow onion, thinly sliced
– Four cloves of garlic, minced
– A medium head of green cabbage, roughly chopped
– A quarter cup of soy sauce
– A tablespoon of gochujang
– A teaspoon of granulated sugar
– Four cups of chicken broth
– A couple of green onions, sliced for garnish

Instructions

1. Heat a tablespoon of toasted sesame oil in a large pot over medium heat for 1 minute until it shimmers.
2. Add one pound of ground pork to the pot, breaking it apart with a wooden spoon.
3. Cook the pork for 5-7 minutes, stirring occasionally, until it is no longer pink and is lightly browned.
4. Add the thinly sliced half onion and minced garlic cloves, stirring to combine.
5. Sauté the onion and garlic with the pork for 3-4 minutes until the onion becomes translucent and fragrant.
6. Stir in the roughly chopped cabbage, mixing well to coat it in the oil and pork drippings.
7. Cook the cabbage for 5 minutes, stirring occasionally, until it begins to wilt and soften.
8. Pour in a quarter cup of soy sauce, a tablespoon of gochujang, and a teaspoon of sugar, stirring until the gochujang is fully dissolved.
9. Add four cups of chicken broth to the pot, scraping the bottom to lift any browned bits for extra flavor.
10. Bring the stew to a boil over high heat, then immediately reduce the heat to low.
11. Cover the pot and let the stew simmer gently for 25 minutes to allow the flavors to meld and the cabbage to become tender.
12. Uncover the pot and simmer for an additional 5 minutes to slightly thicken the broth.
13. Remove the pot from the heat and stir in the sliced green onions.
14. Ladle the stew into bowls and serve immediately. Unfolding in the bowl, the tender cabbage melts into the rich, savory broth, while the ground pork offers little bursts of umami warmth. For a delightful twist, try serving it over a scoop of steamed jasmine rice or with a side of crispy kimchi pancakes to contrast the soft, comforting texture.

Sticky Korean BBQ Ground Pork Skewers

Gently, as the afternoon light fades, I find myself craving something both comforting and vibrant—a dish that bridges the gap between weeknight ease and weekend indulgence. These skewers, with their sweet and savory glaze, feel like a quiet celebration, a small moment of joy in the midst of the ordinary.

Ingredients

– About a pound of ground pork
– A good splash of soy sauce, maybe two tablespoons
– A couple of tablespoons of brown sugar
– A tablespoon of sesame oil
– A couple of cloves of garlic, minced
– A teaspoon of grated fresh ginger
– A tablespoon or so of rice vinegar
– A pinch of red pepper flakes, if you like a little heat
– Wooden skewers, soaked in water for at least 30 minutes

Instructions

1. Soak your wooden skewers in a shallow dish of water for at least 30 minutes to prevent them from burning on the grill or in the oven.
2. In a medium bowl, combine the ground pork, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes.
3. Use your hands to mix everything together until just combined; be careful not to overmix, as this can make the pork tough.
4. Preheat your grill or oven to 375°F; if using an oven, line a baking sheet with parchment paper for easy cleanup.
5. Take a small handful of the pork mixture and press it firmly around the top third of a soaked skewer, shaping it into a loose, oblong patty.
6. Repeat with the remaining pork mixture and skewers, leaving a little space between each skewer on the grill or baking sheet.
7. Place the skewers on the preheated grill or baking sheet and cook for 10–12 minutes, until the bottoms are lightly browned and release easily.
8. Flip the skewers carefully and cook for another 8–10 minutes, until the pork is fully cooked through and no longer pink in the center.
9. Brush the skewers with any remaining glaze from the bowl during the last 2 minutes of cooking to build a sticky, caramelized exterior.
10. Remove the skewers from the heat and let them rest for 3–5 minutes before serving; this allows the juices to redistribute, keeping them moist.
11. For extra crispiness, you can briefly broil the skewers for 1–2 minutes at the end, watching closely to avoid burning.
Mmm, the sticky glaze gives way to tender, juicy pork with a subtle kick from the ginger and pepper flakes. Serve these over a bed of steamed rice with quick-pickled cucumbers on the side, or tuck them into lettuce cups for a fresh, hands-on meal that feels both rustic and refined.

Korean-Inspired Ground Pork Noodle Bowl

Gently, as the afternoon light fades, I find myself craving something warm and deeply satisfying—a bowl that feels like a quiet, comforting hug. This Korean-inspired ground pork noodle bowl is my go-to when I need a moment of calm and nourishment, with flavors that unfold slowly and soothe the soul.

Ingredients

– A splash of vegetable oil
– A pound of ground pork
– A couple of cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– 2 tablespoons of soy sauce
– 1 tablespoon of gochujang
– 1 teaspoon of sesame oil
– 4 ounces of dried rice noodles
– A handful of shredded carrots
– A small bunch of green onions, sliced
– A sprinkle of sesame seeds

Instructions

1. Heat a splash of vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add the ground pork to the skillet and cook for 5–7 minutes, breaking it up with a spoon until it’s browned and no pink remains.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to avoid burning the aromatics.
4. Pour in the soy sauce, gochujang, and sesame oil, mixing well to coat the pork evenly and let it simmer for 2 minutes to meld the flavors.
5. Meanwhile, cook the dried rice noodles according to the package directions in a pot of boiling water until tender, usually 4–6 minutes, then drain thoroughly.
6. Tip: Reserve a tablespoon of noodle cooking water to stir into the pork mixture if it seems dry for a saucier finish.
7. Combine the drained noodles with the pork mixture in the skillet, tossing gently to coat everything.
8. Fold in the shredded carrots and most of the sliced green onions, reserving some for garnish, and heat for 1–2 minutes until just warmed through.
9. Tip: Let the dish sit off the heat for a minute before serving to allow the noodles to absorb the sauce fully.
10. Sprinkle with the remaining green onions and a sprinkle of sesame seeds for a fresh, crunchy contrast.
11. Tip: Serve immediately in deep bowls to keep the heat locked in, making each bite comforting and warm.
Even the first bite reveals a tender chew from the noodles, mingling with the savory, slightly spicy pork that’s brightened by crisp carrots. For a creative twist, top it with a soft-boiled egg or serve it alongside kimchi to add a tangy crunch that elevates the whole experience.

Seoul Street Food Ground Pork Pancakes

Folding the memories of Seoul’s vibrant street markets into my quiet kitchen today, I find myself reaching for the familiar comfort of these savory pancakes. There’s something deeply soothing about the sizzle of ground pork hitting the hot pan, the way the aromas of garlic and scallion fill the space around me. It’s a simple pleasure that transports me back to those bustling evening food stalls, yet feels perfectly at home in this peaceful moment.

Ingredients

– A pound of ground pork
– A cup of all-purpose flour
– A cup of cold water
– One large egg
– A couple of chopped scallions
– Two minced garlic cloves
– A tablespoon of soy sauce
– A teaspoon of sesame oil
– A splash of vegetable oil for cooking
– A pinch of salt and black pepper

Instructions

1. Combine one cup of all-purpose flour, one cup of cold water, and one large egg in a medium bowl.
2. Whisk the batter until completely smooth with no flour lumps remaining.
3. Add one pound of ground pork, two minced garlic cloves, and a couple of chopped scallions to the batter.
4. Pour in one tablespoon of soy sauce and one teaspoon of sesame oil.
5. Season the mixture with a pinch of salt and black pepper.
6. Mix everything together until just combined, being careful not to overwork the pork.
7. Heat a large non-stick skillet over medium heat and add a splash of vegetable oil.
8. Pour about 1/4 cup of batter into the hot skillet for each pancake.
9. Cook for 3-4 minutes until the edges look set and the bottom is golden brown.
10. Flip each pancake carefully using a spatula.
11. Cook for another 3-4 minutes on the second side until cooked through and crispy.
12. Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil.

Perfectly golden and delightfully crisp, these pancakes offer a wonderful contrast between the tender pork filling and the crunchy exterior. The subtle sesame aroma mingles beautifully with the savory soy notes, creating layers of flavor that unfold with each bite. I love serving them stacked high with a simple dipping sauce, or even crumbling them over a bed of greens for a unexpected twist on salad toppings.

Korean Ground Pork Fried Rice

Perhaps some evenings call for comfort that comes together quietly, the kind that fills the kitchen with gentle sizzles and the warm, savory scent of garlic and soy. This Korean ground pork fried rice is exactly that—a humble, one-pan meal that feels like a cozy embrace after a long day, transforming simple ingredients into something deeply satisfying.

Ingredients

– A splash of vegetable oil
– One pound of ground pork
– Half a yellow onion, finely chopped
– Three cloves of garlic, minced
– A couple of cups of cooked, day-old white rice
– Two tablespoons of soy sauce
– One tablespoon of toasted sesame oil
– Two large eggs, lightly beaten
– A handful of frozen peas and carrots
– A pinch of salt and a few cracks of black pepper

Instructions

1. Heat a large skillet or wok over medium-high heat and add a splash of vegetable oil.
2. Add the ground pork to the hot skillet, breaking it apart with a spatula, and cook for 5–7 minutes until it’s no longer pink and starts to brown slightly.
3. Stir in the finely chopped onion and minced garlic, and cook for another 3–4 minutes until the onion turns soft and translucent.
4. Push the pork and onion mixture to one side of the skillet and pour the lightly beaten eggs into the empty space.
5. Scramble the eggs gently for about 1–2 minutes until they’re just set but still slightly soft.
6. Mix the scrambled eggs into the pork mixture until everything is well combined.
7. Add the cooked, day-old white rice to the skillet, using your spatula to break up any clumps and coat the rice evenly with the other ingredients.
8. Pour in the soy sauce and toasted sesame oil, stirring continuously to distribute the sauces throughout the rice for 2–3 minutes.
9. Toss in the handful of frozen peas and carrots, and cook for another 2–3 minutes until the vegetables are heated through and tender.
10. Season the fried rice with a pinch of salt and a few cracks of black pepper, then give it one final stir to incorporate everything evenly.
11. Remove the skillet from the heat and let the fried rice rest for a minute before serving.

Finally, this dish comes together with a wonderful contrast of textures—the rice is lightly crisped in spots, while the pork remains tender and the peas add a subtle pop. Its savory, umami-rich flavor is balanced by the slight sweetness from the onions and carrots, making it a comforting staple. For a creative twist, try serving it tucked into lettuce cups with a drizzle of spicy gochujang or topped with a soft-fried egg for extra richness.

Savory Korean Pork Meatballs with Gochujang Glaze

Remembering how the crisp autumn air makes me crave something both comforting and vibrant, I found myself drawn to these meatballs, their savory warmth balanced by that signature Korean kick. There’s something quietly satisfying about shaping them by hand, a small ritual that slows the evening down and fills the kitchen with the most inviting aromas.

Ingredients

For the meatballs:
– 1 pound of ground pork
– 1 large egg, lightly beaten
– a heaping 1/4 cup of panko breadcrumbs
– 2 cloves of garlic, minced
– a couple of tablespoons of finely chopped green onion
– a splash of soy sauce (about 1 tablespoon)
– a pinch of black pepper

For the glaze:
– a good 1/4 cup of gochujang paste
– a couple of tablespoons of honey
– a splash of rice vinegar (about 1 tablespoon)
– a splash of soy sauce (about 1 tablespoon)
– 1 clove of garlic, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground pork, beaten egg, panko breadcrumbs, minced garlic, chopped green onion, soy sauce, and black pepper.
3. Gently mix with your hands until just combined; overmixing can make the meatballs tough.
4. Scoop about 1 tablespoon of the mixture and roll it between your palms to form a meatball, placing each one on the prepared baking sheet.
5. Bake the meatballs for 15 minutes, until they are firm and lightly browned.
6. While the meatballs bake, whisk together the gochujang paste, honey, rice vinegar, soy sauce, and minced garlic in a small saucepan over medium heat.
7. Bring the glaze to a simmer, then reduce the heat to low and let it thicken for about 3–4 minutes, stirring occasionally.
8. Remove the meatballs from the oven and brush them generously with the warm glaze.
9. Return the glazed meatballs to the oven and bake for another 5–7 minutes, until the glaze is sticky and caramelized.
10. Let the meatballs rest for 2–3 minutes before serving to allow the juices to redistribute.

Finally, these meatballs emerge tender and juicy inside, with a sticky, slightly spicy glaze that clings beautifully to each bite. I love serving them over a bed of fluffy jasmine rice with a sprinkle of sesame seeds, or even tucked into soft slider buns for a handheld treat that feels both cozy and exciting.

Traditional Korean Ground Pork and Tofu Soup

Kind of like a quiet afternoon when the rain taps gently on the window, this soup simmers into something deeply comforting. It’s a humble, brothy dish where soft tofu and savory pork mingle in a light, gingery broth, perfect for those days when you need a warm, steadying meal without much fuss.

Ingredients

– 1 tablespoon of neutral oil
– 1/2 pound of ground pork
– 4 cups of water
– a couple of garlic cloves, minced
– a thumb-sized piece of fresh ginger, grated
– 1 tablespoon of soy sauce
– 1/2 teaspoon of fine sea salt
– 1 block (about 14 ounces) of soft tofu, cut into 1-inch cubes
– 2 green onions, thinly sliced
– a splash of toasted sesame oil

Instructions

1. Heat 1 tablespoon of neutral oil in a medium pot over medium heat until it shimmers.
2. Add 1/2 pound of ground pork to the pot, breaking it up with a spoon, and cook for 5–7 minutes until it’s no longer pink and starts to brown slightly.
3. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant to deepen the flavor base.
4. Pour in 4 cups of water, 1 tablespoon of soy sauce, and 1/2 teaspoon of fine sea salt, and bring to a gentle boil over high heat.
5. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the broth to develop a rich, savory taste.
6. Gently add the cubed soft tofu to the broth, being careful not to break the pieces, and simmer uncovered for another 5 minutes until the tofu is heated through.
7. Stir in the sliced green onions and a splash of toasted sesame oil just before turning off the heat for a fresh, aromatic finish.
8. Ladle the soup into bowls, ensuring each serving has a good mix of pork, tofu, and broth. With its silky tofu and tender pork in a clear, savory broth, this soup feels like a gentle hug in a bowl. Try serving it over steamed rice or with a side of kimchi for a simple, satisfying meal that soothes from the inside out.

Flavorful Korean Ground Pork Jjajangmyeon

Sometimes, on quiet afternoons like this, I find myself craving the deep, earthy comfort of jjajangmyeon—but with a twist that feels a little more weeknight-friendly. This Korean ground pork version wraps you in savory warmth without demanding hours at the stove, a small indulgence for when the light fades early.

Ingredients

A splash of vegetable oil, about a tablespoon’s worth; half a pound of ground pork; one small yellow onion, finely diced; a couple of minced garlic cloves; a good spoonful of chunjang (Korean black bean paste); a teaspoon of sugar; a cup of water; two portions of fresh udon or jjajangmyeon noodles, whatever you have handy; and a handful of cucumber matchsticks for freshness.

Instructions

1. Heat a tablespoon of vegetable oil in a large skillet over medium heat until it shimmers lightly. 2. Add half a pound of ground pork to the skillet, breaking it apart with a spatula into small crumbles. 3. Cook the pork for 5–7 minutes, stirring occasionally, until it’s no longer pink and has started to brown slightly at the edges. Tip: Let the pork sear undisturbed for a minute at first—this builds a richer flavor base. 4. Stir in one finely diced small yellow onion and cook for 3–4 minutes, until the onion turns soft and translucent. 5. Add a couple of minced garlic cloves and cook for 1 minute more, just until fragrant. 6. Push the pork and aromatics to one side of the skillet, then add a spoonful of chunjang to the empty space. 7. Toast the chunjang for 1 minute, stirring it alone to mellow its sharpness, then mix it into the pork. 8. Sprinkle a teaspoon of sugar over the mixture and pour in a cup of water, stirring to combine everything into a saucy consistency. 9. Simmer the sauce uncovered for 8–10 minutes, until it thickens enough to coat the back of a spoon. Tip: If the sauce thickens too quickly, add a splash more water to loosen it. 10. While the sauce simmers, cook two portions of udon or jjajangmyeon noodles according to package directions until al dente, then drain well. Tip: Rinse the noodles under cool water after draining to prevent sticking and keep them springy. 11. Divide the cooked noodles between two bowls and ladle the pork sauce generously over the top. 12. Garnish each bowl with a handful of fresh cucumber matchsticks. O, the way the glossy sauce clings to each noodle, with the pork offering little savory bursts against the crisp cucumber—it’s a humble bowl that feels like a hug. Try serving it with a soft-boiled egg on the side, its yolk mingling into the darkness for extra richness.

Zesty Korean Ground Pork Filled Dumplings

A quiet afternoon finds me in the kitchen, the gentle rhythm of folding dumplings becoming a meditation, each pleat holding memories of flavors yet to unfold. These little parcels carry the warmth of Korean spices and the comfort of ground pork, a simple pleasure that fills the space with anticipation. Letting my hands work slowly, I find peace in the methodical creation of something meant to be shared.

Ingredients

– About a pound of ground pork
– A couple of cups of finely chopped cabbage
– A small handful of minced green onions
– A generous spoonful of minced garlic
– A splash of soy sauce
– A drizzle of sesame oil
– A pinch of red pepper flakes
– A package of round dumpling wrappers
– A tablespoon or so of vegetable oil for frying
– Half a cup of water for steaming

Instructions

1. In a medium bowl, combine the ground pork, chopped cabbage, minced green onions, minced garlic, soy sauce, sesame oil, and red pepper flakes until well mixed.
2. Place one dumpling wrapper on your palm and spoon about one tablespoon of the pork filling into the center.
3. Dip your finger in water and moisten the edges of the wrapper to help it seal.
4. Fold the wrapper in half over the filling and press the edges together firmly, pleating them as you go to create a crescent shape.
5. Repeat with the remaining wrappers and filling, placing finished dumplings on a lightly floured tray to prevent sticking.
6. Heat vegetable oil in a large non-stick skillet over medium heat until it shimmers.
7. Arrange dumplings in a single layer in the skillet, flat side down, and cook for 2–3 minutes until the bottoms turn golden brown and crisp.
8. Carefully pour half a cup of water into the skillet, cover immediately with a lid, and reduce heat to medium-low.
9. Steam the dumplings for 8–10 minutes until the wrappers become translucent and the filling is cooked through.
10. Remove the lid and let any remaining water evaporate, cooking for another minute to re-crisp the bottoms if needed.

Lately, I’ve been savoring the way the crisp bottoms give way to tender, juicy interiors, the spicy pork mingling with the subtle sweetness of cabbage. Dipping them in a simple mix of soy sauce and vinegar brings out their zesty character, perfect for a quiet dinner or shared with friends over stories.

Hearty Korean Ground Pork Kimchi Stew

Evenings like this call for something that simmers slowly, filling the kitchen with warmth and memories. This Korean ground pork kimchi stew has become my quiet companion on days when the world feels a bit too loud, its spicy-sour broth wrapping around tender pork and vegetables like a comforting embrace.

Ingredients

– A pound of ground pork
– About two cups of chopped kimchi with its juice
– A tablespoon of gochujang
– A couple of cloves of minced garlic
– Half an onion, thinly sliced
– A cup of cubed firm tofu
– Two cups of chicken broth
– A splash of sesame oil
– A tablespoon of soy sauce
– A teaspoon of sugar
– A couple of green onions, chopped

Instructions

1. Heat a large pot over medium heat for about 2 minutes until warm to the touch.
2. Add the ground pork and cook for 5-7 minutes, breaking it apart with a spoon until no pink remains.
3. Stir in the minced garlic and sliced onion, cooking for another 3 minutes until fragrant and slightly softened.
4. Add the chopped kimchi with its juice and cook for 4 minutes, allowing it to soften and release more flavor.
5. Mix in the gochujang until evenly distributed throughout the pork and kimchi mixture.
6. Pour in the chicken broth and bring to a gentle boil over medium-high heat.
7. Reduce heat to low, cover the pot, and simmer for 15 minutes to allow flavors to meld together.
8. Gently stir in the cubed tofu, being careful not to break the pieces.
9. Add the soy sauce, sugar, and sesame oil, stirring just to combine.
10. Continue simmering uncovered for another 10 minutes until the broth has slightly thickened.
11. Sprinkle with chopped green onions and remove from heat.

Zestfully tangy and deeply comforting, this stew develops a wonderful complexity where the pork’s richness balances the kimchi’s bright acidity. The tofu absorbs the spicy broth beautifully while maintaining its delicate texture. Sometimes I like to serve it over steamed rice, letting the grains soak up every last drop of that vibrant red broth, or with a cold beer to contrast the warmth.

Conclusion

Excitingly versatile, these 23 Korean ground pork recipes offer endless dinner inspiration for busy weeknights. From quick stir-fries to comforting bowls, there’s something delicious for every taste. We’d love to hear which recipes become your family favorites—drop a comment below! Don’t forget to pin this article to your Pinterest boards so you can easily return to these tasty ideas whenever you need meal inspiration.