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    Korean-style pork

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    Korean-style pork

    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.

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