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Korean Pork Kebabs

Prep Time 10 mins
Cook Time 15 mins
Marinating time - 1 to... 3 hrs
Course Main, Main Course
Cuisine Korean
Servings 4 people


  • 4 pork shoulder steaks each steak cut into 6 chunks

For the marinade:

  • 30ml gochujang (see Notes)
  • 30ml soy sauce
  • 2 cloves garlic crushed
  • 25g piece of ginger peeled (or skin left on for extra warmth) and grated
  • 1.5 tbsp mirin
  • 20g soft light brown sugar
  • 0.5 tsp sesame oil
  • a few grinds of freshly ground black pepper


  • Mix all the marinade ingredients in a bowl or large sandwich bag and add the chunks of pork. Marinate in the fridge for 1 to 3 hours.
  • Heat the BBQ or grill to high. Thread 6 cubes of pork on to 4 long metal skewers, leaving a slight gap (about 1cm) between each chunk, so that they cook evenly. Cook on the BBQ or under a hot grill for 10 to 12 minutes, baste with any spare marinade and turn 3 times at regular intervals, until cooked through.
  • Enjoy as a selection of barbecued food with salads, with flatbreads or with some stir-fried rice and vegetables.


  • Gochujang is a hot/sweet fermented condiment from Korea – if you can’t find it in your local supermarket or South Asian grocers, use a fermented black bean paste or umami paste.
  • This Korean recipe is easily adapted if you’re cooking for less or more people.


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Keyword barbecue, BBQ, gochujang, pork shoulder steaks, summer food