Spicy Korean Pork

5 from 5 reviews


Units Scale
  • 2 1/2 lbs. boneless pork rib end – sliced very thin
  • Your favorite salad leaves – I used arugula. It is tradition though to used whole lettuce leaves.

For the Marinade:

  • 1 sweet onion – sliced very thin
  • 1 tbs. Gochugaru (Korean red pepper flakes)
  • 1/2 cup soy sauce
  • 3 tbs. Gochujang
  • 1 1/2 tbs. honey
  • 2 tsps. black pepper corns – crushed in a mortar and pestle
  • 1 tbs. sesame oil


  • Prepare all of the ingredients for the marinade in a medium sized bowl and toss.
  • Slice the pork into thin slices.  Tip:  It is easier to slice the pork if it is slightly frozen.
  • Place the pork into the marinade and toss.  Cover and place in the refrigerator for at least one hour or up to overnight.
  • Heat a large cast iron frying pan.  Place a few slices of pork in the hot pan and cook.  The cooking time will depend on the thickness of the pork slices.  Cook until slightly charred and cooked through, this should take 3 – 5 minutes, again depending on the thickness of the pork.
  • Serve with your favorite salad greens and rice if desired.

Keywords: Korean, spicy, pork

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