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97% would make again

Spicy Korean BBQ-style Pork

Tasty Team


for 4 servings

  • 1 ½ lb boneless pork shoulder (680 g), or pork belly, chilled or frozen for easier slicing
  • ½ onion, sliced into thin strips
  • 3 stalks green onion, sliced into 2-inch (5 cm) pieces
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ¼ cup korean red chili paste (55 g), gochujang
  • 1 teaspoon red pepper flakes
  • ¼ cup soy sauce (60 mL)
  • 3 tablespoons rice wine
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 1 tablespoon canola oil
  • sesame seed, to garnish
  • rice, to serve

Nutrition Info

    Calories 360
    Fat 21g
    Carbs 18g
    Fiber 1g
    Sugar 12g
    Protein 24g

Estimated values based on one serving size.


  1. Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
  2. Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
  3. Cover and marinate in the refrigerator for at least 30 minutes.
  4. Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.
  5. Sprinkle a bit of sesame seeds on top, then serve with rice!
  6. Enjoy!

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