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Korean-Style Quick Pork Medallions
Fast Korean-style pork medallions in 30 minutes with gochujang, garlic, ginger, and sesame.
Why this recipe works
This guide covers Korean-style quick pork medallions: a fast, flavorful glaze with gochujang, honey, garlic, and ginger. Ideal for busy weeknights and cooks who want a comforting, saucy pork dish.
- korean pork stir-fry
- gochujang pork medallions
- quick pork loin recipe
- sesame garlic pork
- easy weeknight Korean dish
- pork loin glaze
- spicy honey pork
- rice accompaniment pork
Key takeaways
Ready in under 30 minutes from start to finish.
Balanced sweet-spicy glaze coats every medallion.
Pairs well with rice or greens for a complete meal.
Recipe guide
This guide covers Korean-style quick pork medallions: a fast, flavorful glaze with gochujang, honey, garlic, and ginger. Ideal for busy weeknights and cooks who want a comforting, saucy pork dish.
A fast, flavorful pork dish you can finish in under 30 minutes.
- Ready in under 30 minutes from start to finish.
- Balanced sweet-spicy glaze coats every medallion.
- Pairs well with rice or greens for a complete meal.
Overview
Pork loin Korean-style quick medallions is a fast, family-friendly stir-fry. It uses a spicy-sweet gochujang glaze and pairs well with rice or greens.
What you’ll get
A glossy, moderately spicy pork dish ready in under 30 minutes. Clean flavors with garlic, ginger, sesame, and green onions.
How to use this guide
Follow the steps for a practical, no-fuss version. Scale or adapt portions as needed.
Ingredients
- 1.25 kg pork loin, sliced into 1/2-inch medallions
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 green onions, sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp toasted sesame seeds
Instructions
- Pat pork medallions dry and season both sides with salt and pepper.
- Whisk soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and minced ginger in a bowl until smooth.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add half the pork medallions in a single layer and sear 2–3 minutes without moving until browned; flip and sear 2 more minutes until cooked through. Transfer to a plate and repeat with remaining medallions.
- Reduce heat to medium and pour marinade into the skillet, stirring and scraping browned bits; simmer 1–2 minutes until slightly thickened.
- Return all pork medallions to the skillet and toss in the sauce 1–2 minutes until glazed and heated through.
- Stir in sliced green onions and cook 30 seconds to wilt.
- Sprinkle toasted sesame seeds over the medallions and remove from heat.
- Let rest 1–2 minutes, then serve hot with rice or greens.
FAQs
Can I use pork shoulder instead of loin?
Yes, but pork loin cooks faster and stays lean; adjust cooking time if using a tougher cut.
Can I make this dairy-free or gluten-free?
Use gluten-free soy sauce or tamari; the glaze remains naturally dairy-free.
What should I serve with it?
Rice, steamed greens, or a simple cucumber salad work well.