Spicey Korean Pork


  • 1 pound lean and boneless pork, cut into thin slices

  • 3 tablespoons soy sauce

  • 2 tablespoons crushed garlic

  • 1/2 teaspoon crushed gingerroot

  • 2 tablespoons brown sugar

  • 2 tablespoons red pepper sauce

  • 1 teaspoon red pepper flakes

  • 2 tablespoons rice wine (sake)

  • 2 tablespoons sesame oil

  • 1 onion


  • 1.

    Cooking Directions

  • 2.

    Combine all the ingredients for the marinade and stir in a large mixing bowl.

  • 3.

    Add the pork and marinate for 30-60 minutes.

  • 4.

    Grill or pan-fry

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 303kj
  • Fat Total 16g
  • Saturated Fat 2g
  • Protein 26g
  • Carbohydrate 10g
  • Sugar 6g
  • Sodium 902mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serve with steamed rice or Glass noodles. We also had a side of fresh garden salad for those who found it a little too spicey.

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Posted by Philippa WightmanReport
Bricey thankyou so much! Made this tonight and it was fantastic.
Me, being me, stuck with the recipe for all ingredients you listed ... but... we're big veggie fans, so I did add 2 chopped spring onions and 2 bunches of bok choy. Threw in the stem parts when the meat was half cooked, then the finely shredded leaves about 40 seconds before plating up. Tastewise and visually it worked well.
Didn't have sake, so substituted saoxing this time around. Will grab a bottle of sake next time at the off license & make sure I use it next time... and there WILL be a next time.
Thanks again for a great recipe!

I bought a pork fillet (there was only two of us for dinner tonight) and partially froze it, then sliced it ultra thin. I did marinade it slightly longer than you suggested but it didn't 'cook' and it was so incredibly tender.
Posted by jackicamReport
Nice one Bricey : ) Thanks for the recipe! Hope your international night goes well.