Korean Kimchee Pork

Place the chilli and soya bean pastes into a large bowl and mix together. Add the cubed pork and stir well to coat all the pieces.

Set aside to marinate for 30 minutes. (pork can also be marinated the day before for even greater depth of flavour)

Heat the oil in a large frying pan, add the sliced onions and begin to stir fry until the onions start to colour. Turn down the heat and cook gently until golden brown, this will take about 10-15 minutes.

Stir in the garlic and cook for a further minute.

Spoon the onions into your crockpot bowl, add the marinated pork, kimchee, spring onions, sliced mushrooms and 100ml of water.

Stir well, covering with the lid.

Ensure the digital clock on your Crock Pot is displaying the correct time.

Select Schedule Meal.

Choose the Meat setting +1KG.

Adjust the hour and minutes you would like your food to be ready for, then press the flashing start button to begin cooking.

Serve alongside some steamed rice and garnish with a drizzle of soy sauce, red pepper flakes and some extra kimchee on the side.

Preparation Time

30 minutes




Some of the Korean ingredients in this recipe you may not be familiar with but don’t let this put you off, these can be found readily available in Asian supermarkets or from online stockists.

  • 1.5kg boneless pork shoulder cut into 3-4cm chunks
  • 3 tbsp chilli bean paste (gochujang)
  • 3tbsp soya bean or miso paste (doenjang)
  • 2 tbsp vegetable oil
  • 2 medium onions, sliced
  • 6 garlic cloves, finely chopped
  • 200g kimchee
  • 2 bunches spring onions, diagonally slice each onion into 3 pieces
  • 250g chestnut mushrooms, sliced

To serve

Steamed rice, soy sauce, sweet red pepper flakes, extra kimchee