Korean Style BBQ pork

Using Gochujang in this gives a very tasty spicy flavour to the pork


  1. 1 ½ lb pork leg, chilled or frozen for easier slicing
  2. ½ onion, sliced into thin strips
  3. 3 stalks green onion, sliced into 2-inch (5 cm) pieces
  4. 3 cloves garlic, minced
  5. 1 teaspoon ginger, minced
  6. ¼ cup korean red chili paste(55 g), gochujang
  7. 1 teaspoon red pepper flakes
  8. ¼ cup soy sauce(60 mL)
  9. 3 tablespoons rice wine
  10. 1 tablespoon sesame oil
  11. 1 tablespoon sugar
  12. 1 teaspoon black pepper
  13. 1 tablespoon canola oil
  14. sesame seed, to garnish


  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! (You can do noodles as well)
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