Korean-style pork

Korean home cooking is set to be the next big trend. This is our version of daeji bulgogi, a sweet and spicy pork dish usually cooked over a charcoal grill. Serve on rice, or roll up in lettuce with crunchy pickled vegetables.

  • Preparation time: 15 minutes, plus marinating
  • Cooking time: 15 minutes
  • Total time: 30 minutes, plus marinating

Serves: 2


2 pork shoulder steaks (about 150g each), cut into thin strips

1 tbsp vegetable or groundnut oil

1 red pepper, sliced

5 salad onions, finely shredded



2 tbsp soy sauce

2 tbsp chilli bean sauce

2 tbsp shaoxing rice wine

3 tbsp soft dark brown sugar

1 tbsp toasted sesame oil

2 garlic cloves, crushed

1 tbsp grated fresh root ginger

1 tsp mild chilli powder

 ¼ tsp crushed black pepper



1. Mix all the marinade ingredients together in a bowl and add the pork. Cover, chill and marinate for at least
an hour, or overnight if you have time.

2. Heat the oil in a large frying pan over a high heat until smoking hot. Drain the pork from the marinade and fry for 4-5 minutes. You want it to be caramelised in places, so it may be best to do this in batches; don’t move it around too much.

3. Remove the pork from the pan, tip in the pepper and cook for 2 minutes, then add the onions; cook for 1 minute. Mix the pork with the vegetables and serve, with sticky rice, shredded salad onions and a scattering of toasted sesame seeds, if liked.