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Korean Kiwi Pork Bulgogi with Instant Zespri Kiwi Apple Kimchi


For Kiwi Apple Kimchi:

  • 3/4 apple, cored and julienned
  • 1 cucumber, cored and julienned
  • 3 tbsp pickled ginger, sliced into fine threads
  • 1 1/2 tbsp fish sauce
  • 3/4 tsp minced garlic
  • 1 1/2 tsp rice vinegar
  • 1/2 tsp salt
  • 2 SunGold kiwi fruit

For Pork Bulgogi:

  • 1 lb. pork, thinly sliced
  • 1/2 white onion, cut in long slices
  • 1 1/2 tbsp soy sauce
  • 3 tbsp gochujang
  • 3 tbsp honey
  • 3 cloves garlic, minced
  • 1/2 inch ginger, finely chopped
  • 3 tbsp mashed SunGold kiwi fruit

For Serving:

  • toasted sesame seeds
  • baby gem lettuce leaves
  • cooked white or brown rice


For Kiwi Apple Kimchi:
The key to kimchi is cutting all ingredients to the same size. Slice and julienne all kimchi ingredients to as close to the same size as possible except kiwifruit.

Toss all kimchi ingredients together except kiwi fruit and place in refrigerator to marinate while cooking pork bulgogi. Set kiwi fruit aside.

Just before serving, carefully slice kiwi fruit into long, thin strips. Gently mix kiwi fruit slices into kimchi.

For Kiwi Pork Bulgogi:
Mix together all bulgogi ingredients except for the pork and the onions. Add both to the marinade and mix well with your hands. Heat up a large skillet over medium high heat. Once your skillet is hot add the pork and onion mixture. Make sure pork is cooked through, the pork will cook extremely quickly because it is so thin. Once cooked through remove from heat immediately.

To Serve:
Place a small scoop of rice on individual baby gem lettuce leaves. Stack desired amount of pork bulgogi on rice, then top with kimchi to taste. Sprinkle toasted sesame seeds to garnish.

Recipe contributed by Zoe Lau and Mia Lau of Sprinkle of Vanilla.

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