Makgeoli minced pork stripes

Discover the recipe for the Makgeolli minced pork stripes

Preparation: 10 minutes

Marinade: 1h to 1 night

Cooking time: 10 minutes


    4 servings:

    • 3 tbsp soy sauce
    • 4 tbsp Makgeolli
    • 1 big chunk of ginger root (5cm)
    • 1 tbsp sugar
    • vegetable oil for frying
    • grilled sesame seeds (optional)
    • 500g minced pork in a very fine stripes
    • If you like lean meat, filet mignon might be preferable, but a slice of loin, or meat with some fat, will be tastier, especially after sake marinade, which will make the meat even more tender.

Put the meat in the freezer for half an hour, it will make it easier to chop afterwards.


Grate the ginger in order to extract its juice.


Press the ginger pulp with a tissue or a small strainer to extract one and half tablespoons of juice.

Cut the meat in fine slices.

Partager la recette

In a small bowl, mix the soy sauce, the Makgeolli, the ginger root juice and the sugar until the sugar is completely dissolved in the mix.


Add the meat to the marinade, mix and cover everything with film paper. Let it marinade for an hour in the fridge. The longer you let it marinate, the better. To leave it all night is the best.


Heat a wok, or any kind of tall-rimmed frying pan. Pour a tablespoon of oil and throw in the meat, mixing it and making sure its brown on both sides.


Once the meat is cooked, put it aside, but make sure it stays warm. In the wok, add the marinade and heat it up for 30 seconds.


Serve it immediately with rice, top all of it with a little bit of the marinade and add some grilled sesame seeds.


Cook it taste it… share it and above all: Bn appétit!