Sweet & Spicy Korean Pork – (daeji bulgogi) August 19, 2018 12:34


I love this dish because the colour, fire red, is so cheerful and warm. A wonderful flavoursome dish to re-energise with. Translating as “pork fire meat”, thinly sliced pork is marinated in a sweet and spicy sauce which traditionally would be grilled on a bbq but we can make our “Fire Meat” at home in the pan too!

High in protein, it’s also a great dish for kids, as the meat is cut super thin and marinated, making it tender and delicious! This recipe uses the Korean Chilli paste, gochujang, if you can’t find one that is safe for your diet, it is easy to make substitutes.


Pork (scotch) Neck Around 550 grams

Marinade ingredients:

1 pear (or apple) grated

2 tbsp fresh Ginger very finely chopped

3 x tbsp soy sauce or tamari

2 x tbsp brown sugar

5 x tbsp Sake or rice wine (or mirin subsitute)

1 tsp freshly ground black pepper (optional)

4 x tbsp Korean Chilli paste (see chef notes) gochujang – adjust to your taste

1 x tsp Chilli flakes – optional for extra heat



Partially freeze your pork meat for around 15 - 30 minutes in the freezer. This is optional, but it does make it easier to slice, and allow you to cut the meat very thinly. Try to slice against the grain as thin as you can around 2mm

Pork neck is quite lean with some speckles of fat, so lots of flavour.

Combine all marinade ingredients in a bowl and whisk together lightly.

When the meat is sliced it goes straight into the marinade – massage with marinade, and once all coated cover and put in fridge for a couple of hours or overnight if you can for best results.

Heat a skillet, or wok to high heat. Coat with cooking oil. Cook pork until browned and cooked through. Serve immediately with hot steaming rice or cispy lettuce leaves.



Chef notes:

  • Korean Chilli paste, gochujang can be found at Korean or Asian groceries. If you can’t find one that is safe for your diet, it is easy to substitute with dried chilli or homemade chilli paste. Adjust the level of spice to your preference.
  • When purchasing Rice wine, mirin or sake, ensure you read the ingredient label, some may have added gluten or other ingredients.
  • You may need to cook in batches, depending on the size of your pan.