If you're looking for a barbecue recipe that's packed with bold flavour, this Korean barbecued pork fillet is sure to become a favourite. Tender pork fillet is marinated in a rich blend including gochujang, soy sauce, garlic, ginger and sesame oil before being barbecued until beautifully caramelised. The result is juicy pork with a sticky glaze that delivers the perfect balance of sweet, savoury, spicy and smoky flavours.
Pork fillet is one of the leanest cuts of pork, making it an excellent choice when you want something that's both quick to cook and packed with protein. Its naturally tender texture absorbs marinades well, allowing the Korean-inspired flavours to penetrate the meat while keeping it moist and succulent during cooking.
The secret to this recipe is the marinade. Gochujang brings a gentle chilli heat and deep umami flavour, while soy sauce adds savouriness, garlic and ginger provide aromatic warmth, and honey helps create a glossy glaze as the pork cooks. The sugars in the marinade caramelise over the heat, producing irresistible charred edges that are typical of Korean barbecue.
Although this recipe is ideal for outdoor barbecues, it's just as successful cooked on a griddle pan, in the oven or in an air fryer. That means you can enjoy these flavours throughout the year, whatever the weather.
Serve the sliced pork with steamed rice, kimchi, pickled cucumber and stir-fried vegetables for a complete Korean-inspired meal or tuck it into lettuce wraps with fresh herbs and a drizzle of extra sauce for a lighter option. Leftovers are also fantastic in sandwiches, wraps, noodle bowls or fried rice, making this recipe a great choice for meal prep.
Tips
- Optional variations:
- Spicier version - add more gochujang or Korean chilli flakes (gochugaru).
- Honey garlic pork - add extra honey for a sweeter glaze.
- Chicken version - the marinade works well with chicken thighs.
- Beef version - use sirloin or bavette steak.
- Korean pork skewers - cube or slice the pork before marinating. Skewers will only need 4 to 5 minutes on a hot barbecue.
- Rice bowl - serve the cooked pork sliced over rice with vegetables and a fried egg.
- This Korean barbecued pork fillet recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Pork fillet, also known as pork tenderloin, is one of the leanest and most tender cuts of pork. It cooks quickly and is perfect for grilling, roasting or barbecuing.
Yes - the recipe works equally well in the oven, air fryer or on a griddle pan.
Gochujang is a fermented Korean chilli paste that provides sweetness, heat and deep umami flavour.
Not necessarily - gochujang has a mild to medium heat balanced by sweetness. You can easily adjust the spice level to suit your taste.
Anywhere from 1 to 8 hours gives excellent flavour. Avoid marinating overnight if the marinade is high in acidic ingredients, as it can affect the texture.
Yes - freeze it in the marinade for up to 3 months, then thaw overnight in the fridge before cooking.
Cook pork fillet to 63C, then rest for at least 5 minutes before slicing. This keeps the meat juicy while ensuring it's safely cooked.
Yes - cook the pork in advance and serve it in rice bowls, wraps or salads throughout the week.
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How to make this Korean Barbecued Pork Fillet
Ingredients
- 500g pork fillet, trimmed of any sinew
- salt and freshly ground black pepper 2 tsp soy sauce
For the marinade:
- 2 cloves garlic, crushed
- 15g fresh ginger, unpeeled and grated
- 25g light brown sugar
- 2 tbsp rice vinegar
- 2 tbsp runny honey
- 2 tbsp gochujang
- 1 tbsp tomato ketchup
- 1.5 tsp dark soy sauce
- 1.5 tsp sesame oil
To serve:
- 1 tsp sesame seeds
- 1 spring onion, finely sliced
Instructions
- Season the pork fillet all over with salt and freshly ground black pepper and place it in a large Ziploc bag or baking dish.
- Make the marinade - whisk the marinade ingredients in a bowl until the brown sugar dissolves. Pour most of the marinade over the pork and squeeze the air out of the bag and zip closed if using or cover the baking dish with cling film. Marinate in the fridge for at least 1 hour or overnight.
- When you're ready to cook, simply put the pork on to a hot barbecue or under a hot grill for 15 to 20 minutes, turning every 5 minutes, or until nicely charred. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky glaze. Use a meat thermometer to check the internal temperature of the thickest part of the pork is 63C.
- Transfer the pork to a platter and let it rest for 5 minutes, then serve garnished with sesame seeds and finely sliced spring onion.
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Korean Barbecued Pork Fillet
Equipment
Ingredients
- 500 g (1.1 lb) pork fillet trimmed of any sinew
- salt and freshly ground black pepper
For the marinade:
- 2 cloves garlic crushed
- 15 g (0.5 oz) fresh ginger unpeeled and grated
- 25 g (0.9 oz) light brown sugar
- 2 tbsp rice vinegar
- 2 tbsp runny honey
- 2 tbsp gochujang
- 1 tbsp tomato ketchup
- 1.5 tsp dark soy sauce
- 1.5 tsp sesame oil
To serve:
- 1 tsp sesame seeds
- 1 spring onion finely sliced
Instructions
- Season the pork fillet all over with salt and freshly ground black pepper and place it in a large Ziploc bag or baking dish.
- Make the marinade - whisk the marinade ingredients in a bowl until the brown sugar dissolves. Pour most of the marinade over the pork and squeeze the air out of the bag and zip closed if using or cover the baking dish with cling film. Marinate in the fridge for at least 1 hour or overnight.
- When you're ready to cook, simply put the pork on to a hot barbecue or under a hot grill for 15 to 20 minutes, turning every 5 minutes, or until nicely charred. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky glaze. Use a meat thermometer to check the internal temperature of the thickest part of the pork is 63C.
- Transfer the pork to a platter and let it rest for 5 minutes, then serve garnished with sesame seeds and finely sliced spring onion.
Notes
- Optional variations:
- Spicier version - add more gochujang or Korean chilli flakes (gochugaru).
- Honey garlic pork - add extra honey for a sweeter glaze.
- Chicken version - the marinade works well with chicken thighs.
- Beef version - use sirloin or bavette steak.
- Korean pork skewers - cube or slice the pork before marinating. Skewers will only need 4 to 5 minutes on a hot barbecue.
- Rice bowl - serve the cooked pork sliced over rice with vegetables and a fried egg.
- This Korean barbecued pork fillet recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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