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Pork Bulgogi      HT  MC  Korean  20mins plus marinating

Serves 4-6    Hot  Pork  Main Course  Dairy free Eggless  Korea Asia Asian

675g/1½ lb Pork Fillet
For the marinade
1 teasp Chilli Paste
3 tbsp Sesame Oil
2 Garlic Cloves, crushed
1 teasp Freshly Grated Root Ginger
3 tbsp Honey
6 tbsp Soy Sauce
3 Spring Onions, finely chopped
¼ teasp Black Pepper


1. Slice the meat very thinly then cut into bit-sized pieces. Set aside.

2. Place all the marinade ingredients in a bowl and mix well.

3. Add the meat, turn to coat well then cover and leave to marinate for at least 2 hours.

4. After the marinating period, heat a large frying pan or griddle until very hot then add the meat in batches and cook over a medium heat for 3-4 minutes on each side. Do not overcrowd the pan and only cook a single layer of meat at a time. Serve hot over rice.


More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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