Korean Pork Nuggets Recipe

Slice and Marinate

Trim any silver skin from the pork tenderloin and cut into 1 to 1 1/4-inch bite-size nuggets. Place the pork pieces in a bowl or resealable bag. Add buttermilk, 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper. Toss to coat, cover and refrigerate for at least 1 hour and up to 6 hours. This tenderizes and flavors the pork.

Prepare Breading Stations

Set up three shallow containers: (A) beaten eggs, (B) flour mixture, (C) a tray for coated pieces. In container B whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika until combined.

Dredge

Remove pork from the buttermilk, letting excess drip off. First dip each piece into the beaten eggs, then press into the flour mixture to fully coat. For an extra-crisp crust, return coated pieces to the egg and flour a second time (double-dredge). Place coated nuggets on a wire rack or tray while heating oil.

Heat Oil

Pour about 2 cups of neutral oil into a heavy skillet or pot to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 30–40 seconds.

Fry Nuggets

Working in batches to avoid crowding, carefully add the breaded pork pieces and fry until golden brown and an instant-read thermometer inserted into the center reads 145°F (63°C), about 3 to 4 minutes per side depending on size. Remove with a slotted spoon to a wire rack set over a sheet pan lined with paper towels to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Make Sauce

While frying first batch, combine 3 tbs gochujang, 2 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp grated ginger and 2 tbs water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the gochujang and honey.

Thicken

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook 30–60 seconds until the sauce thickens to a glossy, clingy consistency. Taste and adjust balance: add more honey for sweetness, soy for salt, or rice vinegar for brightness. Remove from heat.

Toss Nuggets

Place freshly fried pork nuggets in a large bowl. Pour the warm Korean sauce over the nuggets and toss gently but quickly to evenly coat. Work in batches so sauce evenly coats and the crust stays crisp. Transfer sauced nuggets to a serving plate.

Sprinkle the tossed nuggets with 1 tbsp toasted sesame seeds and the thinly sliced green onions. Serve immediately with 1/2 cup ranch dressing on the side for dipping and optional lemon wedges. Recommend serving 4–6 nuggets per person as an appetizer or 8–10 for a main with sides.