Korean spicy marinated pork (dae ji bool gogi)

    4 hours

    This spicy Korean pork is very good served with rice, kimchi and salad.

    67 people made this

    Serves: 8 

    • 4 tablespoons rice wine vinegar
    • 2 tablespoons soy sauce
    • 8 tablespoons gochujang (Korean chilli paste)
    • 3 tablespoons minced garlic
    • 3 tablespoons minced fresh ginger
    • 2 tablespoons red chilli flakes
    • 1/2 teaspoon black pepper
    • 3 tablespoons caster sugar
    • 3 spring onions, cut into 5cm pieces
    • 1/2 onion, cut into 6mm thick rings
    • 900g pork fillet, cut into 6mm slices
    • 4 tablespoons rapeseed oil

    Prep:45min  ›  Cook:15min  ›  Extra time:3hr marinating  ›  Ready in:4hr 

    1. Stir together the vinegar, soy sauce, chilli paste, garlic, ginger, red chilli flakes, black pepper, sugar, spring onions and onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal and marinate in the fridge at least 3 hours.
    2. Heat the oil in a large frying pan over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the centre, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

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    Reviews in English (62)


    My stepson recently came back from serving in Korea, and requested this dish. I tried this recipe and he ADORED it. I am a vegetarian, and used the sauce with some tofu. It was PHENOMENAL. A very tasty dish. Preparing it without the red pepper flakes will take some of the heat out for those who are not into spicy foods. I found that without the red pepper flakes, the heat was just right for my taste.  -  02 Aug 2008  (Review from Allrecipes US | Canada)


    Dae Ji Bool Gogi is one of our favorites! I've never been brave enough to try cooking Korean cuisine, but I went for it with this one- such a great recipe. I couldn't find the pepper paste in any store, so I substituted with a Vietnamese chili paste and that was WAY too spicy, the heat overpowered the taste; next time I'll have to find the real stuff for this recipe. This is awesome when served with lettuce leaf and rice. *when we have had this at restaurants it is served with a paste-like condiment- do you know what that is and how to make it? Thanks for delicious authentic Korean Recipes!  -  23 Oct 2008  (Review from Allrecipes US | Canada)


    Excellent flavor and easy to make; my favorite combination! I didn't have rice vinegar so I used red wine vinegar, which also has a lighter flavor. My wife and I love super spicy food so I doubled the red pepper flakes and black pepper. Man was it good! Thank you for a great and authentic tasting recipe.  -  14 Nov 2008  (Review from Allrecipes US | Canada)