Ask Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Pork Recipes

Korean Pork Barbecue Recipe

Published: Oct 7, 2019 · Modified: Jan 15, 2025 by Chef Dennis Littley

805
SHARES
Facebook805PinterestFlipboard
Jump to Recipe Listen to the Post

Wouldn’t you love to serve your friends and family this so very flavorful Korean Pork Barbecue?

Learning to cook like a chef is all about sourcing the right ingredients and applying the right techniques to cook the dish. So, get ready to learn one of this chef’s secret ingredients.

slices of Korean Pork Barbecue on a white plate sprinkled with toasted sesame seeds and sliced scallions
Table of Contents:
  • Audio Player
  • What ingredients do you need to make the marinade for the Korean pork?
  • How do I marinate the Pork Tenderloin?
  • How long should I marinate the pork?
  • How do I make Korean Pork Barbecue Sauce?
  • What Can you use instead of Gochujang (Korean red pepper paste)?
  • Can you use this marinade and barbecue sauce on other meats?
  • Recipe: Korean Pork Barbecue

Audio Player



 

One of the great joys in life is cooking for my friends. As a chef, there is no better feeling than seeing smiling faces around the table after dinner. And occasional OMG I’m stuffed with a loosening of the belt. 

That’s when I feel the most successful. Not after winning an award or accolade, but after making someone happy with the food I’ve prepared. It’s a good life when you do what you love for a living.

As I said in the opening paragraph, sourcing ingredients is one of the differences between a home cook and a chef. It’s not rocket science, it’s just finding the right ingredients for the dish you’re making.

While we are making Korean dishes be sure to try out my amazing Korean beef short ribs.

What ingredients do you need to make the marinade for the Korean pork?

ingredients for the marinade in glass bowls and pork tenderloin on a white plate

One of the first things I learned as an apprentice was to gather my ingredients before I started cooking. In chef-speak, this is called the Mise en Place (everything in its place). It not only makes the process smoother and faster, but it also ensures you have everything you need to make the dish you’re preparing.

A few of the key ingredients you’ll need to make the marinade may be new to you. Your local grocer may surprise you and carry most of them. If not, there are Asian markets just about everywhere these days, and you will find everything you need there.

Are these new to you?

  • Dark Soy Sauce (thicker and darker with a more full-bodied flavor)
  • Gochujang (Korean red pepper paste) (savory sweet and spicy chili paste)
  • Mirin (subtly sweet, slightly tangy rice wine)
  • Sesame Oil (oil derived from sesame seeds and a great flavor enhancer)

How do I marinate the Pork Tenderloin?

ziplock bag with marinade and pork tenderloin

I love to marinate meats to give them extra flavor, and it’s really as simple as mixing the ingredients together and placing them in a zippered plastic bag with the protein and place it in the fridge. 

I use gallon zippered bags and could easily fit two pork tenderloins inside the bag. You could cut the tenderloins in half, just be aware they will cook a little faster.

After everything is in the bag and it’s well sealed, move the marinade around a bit, working it into the meat.

How long should I marinate the pork?

Technically 35-45 minutes would be enough. But 4 – 8 hours well give you a more flavorful pork tenderloin. 

*That doesn’t mean that marinating even longer is better. Over-marinating can cause meats to break down and become mushy. 

How do I make Korean Pork Barbecue Sauce?

ingredients in glass bowls to make recipe

Let’s gather our ingredients for the Korean Barbecue Sauce. You’ll also notice that I have sliced scallions and toasted sesame seeds for the garnish. 

sauce in a bowl  with a blue silicone spatula

Making the barbecue sauce is fairly simple once you get all the ingredients together. The important step after bringing the sauce to a light boil is to let it simmer to cook and get the depth of flavor into the sauce. I would recommend no less than 30 minutes on low heat. If the sauce gets too thick, thin it out with water or orange juice.

Did you know that Caterers, Bakers, and Chefs from coast to coast, depend on Karo® Syrup for their recipes? That, my friends, is why it comes in gallon jugs! 

What Can you use instead of Gochujang (Korean red pepper paste)?

  • Sriracha Chili Sauce 
  • Thai Chili Paste
  • Harissa
  • Sambal Oelek

None of these substitutes will have the exact flavor but they will work well in the recipe.

When your pork is done marinating and your Korean Barbecue sauce is ready, you can preheat the oven to 350 degrees Fahrenheit and get ready to have dinner on the table in 30 minutes.

marinated pork tenderloin with brush and barbecue sauce

Remove the tenderloins from the marinade and wipe them down with paper towels to remove excess marinade from the outside of the pork. It will look much darker from the marinade, giving the pork an almost smoked and dried look.

Pork Tenderloin brushed with  sauce, bowl of bbq sauce and brush on the side

Next, liberally brush down the pork with the Korean barbecue sauce and place it into the preheated oven for 15 minutes. After 15 minutes, remove the pork from the oven, carefully turn it over and brush the other side with barbecue sauce. Return to oven for an additional 15 minutes.

cooked barbecued pork tenderloin with meat thermometer

I always use a meat thermometer to check the internal temp of the meats I cook. Years ago, it wasn’t safe to eat pork unless it has passed 165 degrees internally.

These days, pork is best served as you would beef, and 145 degrees is my preferred internal temp. This leaves the pork a little pink inside. My wife will not eat anything that isn’t well done, so as you can see by the thermometer the internal temp is 167 degrees. 

The pork will still be tender and delicious, but if you don’t mind medium-rare to medium-well, cook your pork to an internal temp of 145-150 degrees.

White Platter with sliced pork tenderloin and spinach.

Then it’s just a matter of plating up your pork, adding some sliced scallions and toasted sesame seeds as a garnish, and serving it with your favorite side dishes.

Can you use this marinade and barbecue sauce on other meats?

Yes, you can! This recipe will work well with Chicken, Beef or Lamb.

Korean Pork Barbecue and spinach on a white plate

If you love a good pork recipe make sure to check out these recipes.

  • Oven Roasted Rack of Pork
  • Stuffed Pork Tenderloin
  • Coffee Dry Rub Pork Chops
  • Pan Seared Pork Tenderloin

[full social]

Korean Pork Barbecue and spinach on a white plate

Korean Pork Barbecue

Chef Dennis Littley
Creating delicious dishes like my Korean Pork Barbecue isn't difficult, it's all about the ingredients. Don't spend all day in the kitchen, marinate the pork overnight and have dinner on your table in 30 minutes.
4.99 from 67 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Marinating 4 hours hrs
Total Time 45 minutes mins
Course Entree
Cuisine Asian-American
Servings 4
Calories 620 kcal

Ingredients
 
 

Marinade

  • ¼ cup Gochujang (Korean red pepper paste)
  • ¼ cup dark soy sauce
  • 2 tablespoon sesame oil
  • 2 tablespoon mirin
  • 1 tablespoon brown sugar
  • 2 pounds pork tenderloins (2 tenderloins)

Barbecue Sauce

  • 2 tablespoon sesame oil
  • 1 teaspoon ginger finely chopped
  • 1 teaspoon garlic finely chopped
  • 1 tablespoon onion finely chopped
  • ½ cup light Karo® Syrup *add 2 tablespoon more for a sweeter sauce
  • ½ cup tomato paste
  • ¼ cup soy sauce
  • ¼ cup apple cider vinegar
  • 1 tablespoon Gochujang (Korean red pepper paste) *add 1 tablespoon more for a spicer sauce
  • ½ teaspoon sea salt *or to taste

Serving Pork

  • 2 teaspoon sesame seeds toasted
  • 1 bunch scallions sliced – green part only

Instructions
 

Marinade

  • Trim pork tenderloin, removing the silver skin from the pork and any unwanted fat.
  • Mix marinade ingredients in a bowl.
  • Place pork tenderloins to a large zippered plastic bag, then pour in the marinade. Seal the bag well and refrigerate for 4 hours. (one hour is the minimum and 12 hours the maximum)

Korean Barbecue Sauce

  • In a saucepan over medium heat add sesame oil, onions, garlic and ginger. Allow the aromatics to saute for 1-2 minutes.
  • Add the remainder of the ingredients, stirring well.  Bring sauce to a light boil for 2-3 minutes then reduce heat to low. Allow the sauce to simmer for 20-30 minutes.
    *If the barbecue sauce is too thick add a little water to thin it to the right consistency.
    *This is your opportunity to reseason the sauce as needed. If you want it spicier add more Korean red pepper paste. If you'd like the sauce a little sweeter add more Karo® Syrup.

Pork Tenderloin

  • Preheat oven to 350 degrees Fahrenheit
  • Remove pork tenderloins from the marinade and pat down the tenderloins with paper towels to remove any excess marinade from the outside of the pork.
  • Place pork tenderloins on roasting pan.
  • Brush tenderloins liberally with BBQ sauce and place into the preheated oven for 15 minutes.
  • Heat saute pan until fairly hot. Remove from heat and add sesame seeds. Seeds will begin to toast and pop. Keep the seeds moving to keep them from burning. When seeds look toasted, remove from pan onto a plate or bowl until needed.
  • Remove the pan from the oven. Turn over the tenderloins and brush the pork with barbecue sauce.
  • Return the pan to the oven for another 15 minutes.
  • Remove the pork from the oven. Brush with additional barbecue sauce and allow to rest for 5 minutes before slicing.
  • Slice pork tenderloins about ¼ inch thick or as desired
  • Place the sliced pork tenderloins on a serving dish, trying to keep them lined up. Brush with additional sauce if needed.
  • Sprinkle top of pork tenderloin with toasted sesame seeds and garnish with sliced scallions.
  • Serve with your favorite sides and additional barbecue sauce.

Video

Nutrition

Calories: 620kcalCarbohydrates: 54gProtein: 52gFat: 23gSaturated Fat: 5gCholesterol: 147mgSodium: 2386mgPotassium: 1391mgFiber: 2gSugar: 44gVitamin A: 593IUVitamin C: 12mgCalcium: 54mgIron: 4mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.99 from 67 votes (47 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Lisa Favre says

    October 08, 2019 at 7:58 am

    5 stars
    I’m all about Korean dishes and this Korean Pork BBQ meal looks absolutely perfect! I want it in my tummy right now.

    Reply
  2. Jeni Hawkins says

    October 08, 2019 at 5:38 am

    I am such a fan of Korean dishes. The flavor bought by it’s herbs and spices are fantastic. This is a must try.

    Reply
  3. Ruth I says

    October 08, 2019 at 5:37 am

    This is such an amazing Korean dish. You make it seem that it’s very easy to try. It looks so good.

    Reply
  4. Karen Morse says

    October 08, 2019 at 1:01 am

    This is a little different from the recipes that I’ve seen in the past. It looks so good and I’d love to give it a try. It’s an easy recipe that’s packed with so much flavor! YUM!

    Reply
  5. Theresa says

    October 07, 2019 at 10:42 pm

    5 stars
    I have never tried my hand at making any Korean dishes, but you are inspiring me to try asap with this pork barbecue recipe. It looks like it’s chock full of flavor! I also like to keep Karo on hand. It’s the brand my mama always used, so it was a no-brainer to stick with it because “mama knows best”.

    Reply
  6. Agnes Dela Cruz says

    October 07, 2019 at 10:34 pm

    Pork loin is always the best part of the meat where you can prepare easy and not be intimidated on over-cooking it. I will try this recipe this weekend.

    Reply
  7. Ali Rost says

    October 07, 2019 at 9:06 pm

    5 stars
    In high school I had a friend who’s grandma made Korean braised short ribs, or galbi jjim, every year on her birthday. She always outdid herself for the occasion—there was also jap chae (stir-fried sweet potato noodles with beef and vegetables); miyeokguk, a nourishing seaweed soup traditionally eaten on birthdays; and some kind of pajeon, or scallion pancake. It was a meal I looked forward to every year.

    Reply
  8. Terri Steffes says

    October 07, 2019 at 9:00 pm

    The Korean beef recipe looks so good. I would love to make that for my family. The sauce is what makes it for me, so I was glad to see a recipe for it.

    Reply
  9. Stacie says

    October 07, 2019 at 5:17 pm

    My goodness, this looks so delicious! It definitely gives me all the BBQ vibes but with an Asian spin on the recipe.

    Reply
  10. Tasheena says

    October 07, 2019 at 5:09 pm

    5 stars
    Oh my! This looks so savory. Would love to make this for my family this week. I have to make sure to add these items to my grocery list.

    Reply
  11. 1StopMom says

    October 07, 2019 at 3:25 pm

    I have never had Korean Pork before and now I want some. It looks absolutely delicious. I definitely want to try your recipe, it is very easy to follow. Thanks for the extra tips too. You answered some questions I had.

    Reply
  12. Pam Wattenbarger says

    October 07, 2019 at 10:11 am

    My family loves Korean pork and your version looks so tasty. I have a pork tenderloin in the fridge that is calling out to be used in this dish.

    Reply
  13. Pam Wattenbarger says

    October 07, 2019 at 10:10 am

    My family loves Korean pork and your version looks so tasty! I have a pork tenderloin in the fridge that is calling out to be used in this dish.

    Reply
  14. Melissa Chapman says

    October 07, 2019 at 9:06 am

    5 stars
    I love the marinade you make it will flavor the meat so well. I am sure these ingredients will be discovered in the best markets we go to.

    Reply
  15. Amber Myers says

    October 07, 2019 at 8:11 am

    I need to make this for dinner one night. I’ve always liked Korean pork. I’ve never tried to make it before though.

    Reply
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Oven Baked Baby Back Ribs
  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze
  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe
  • Banana bread sliced on a cutting board.
    Banana Bread Recipe
  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe
  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest Facebook Flipboard Instagram YouTube LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.