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Photo of Korean pork with quick kimchi by WW

Korean pork with quick kimchi

Total Time
40 min
20 min
5 min
Pork medallions take on the smokiness of Korean chilli. Paired with a fresh, flavoursome salad, this dish is a delight to eat.


Chilli sauce

2 tbs

Pork medallion or loin steak, raw

480 g, (buy 4 x 120g)

Tamari, salt-reduced

1 tbs, (Japanese soy sauce)

Fresh ginger

2 tsp, finely grated

Sesame seeds

2 tsp

Chinese cabbage (wombok)

2 cup(s), (170g) coarsely shredded

Green shallot(s)

4 individual, cut into matchsticks


2 medium, cut into matchsticks

Lebanese cucumber

1 medium, cut into matchsticks

Bean sprouts

1 cup(s), (80g)

Fish sauce

2 tsp

Caster sugar

2 tsp

Chilli powder

½ tsp

Brown rice microwave packet

250 g

Fresh coriander

½ cup(s), leaves

Fresh mint

½ cup(s), leaves


  1. Combine chilli sauce, tamari, ginger and sesame seeds in a large bowl. Add pork and toss to coat. Set aside for 15 minutes to marinate.
  2. Meanwhile, place wombok in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes. Refresh under cold running water. Drain well.
  3. Combine wombok, shallots, carrot, cucumber, bean sprouts, fish sauce, sugar and chilli powder in a large bowl. Toss gently to combine. Set kimchi aside for 10 minutes to develop the flavours.
  4. Preheat a chargrill or barbecue over medium-high heat. Drain pork from marinade. Discard marinade. Cook pork for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes.
  5. Meanwhile, cook rice following packet instructions or until just tender.
  6. Add coriander and mint to kimchi and toss to combine. Serve with pork and rice.


TIP: Korean chilli powder has a smokier flavour than regular chilli powder. It’s available from Asian grocery stores but if you can’t find it use regular chilli powder and add freshly chopped chilli for an extra kick.