Name: Spicy Pork Bulgogi with Gochujang
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Pork shoulder, thinly sliced; 3 tbsp Gochujang (Korean chili paste); 2 tbsp Soy sauce; 2 tbsp Honey or brown sugar; 1 tbsp Gochugaru (Korean chili flakes); 1 tbsp Toasted sesame oil; 3 cloves Garlic, minced; 1 tsp Fresh ginger, grated; 0.5 medium Yellow onion, sliced; 2 stalks Green onions, chopped; 1 tbsp Vegetable oil

"This Spicy Pork Bulgogi, or Jeyuk Bokkeum, features thinly sliced pork marinated in a fiery, sweet, and savory gochujang sauce. It is a classic Korean BBQ dish that delivers a punch of flavor and a satisfying heat that pairs perfectly with steamed rice and fresh lettuce wraps."

1 Ingredients

Qty	Item
1 lb 450 g	Pork shoulder, thinly sliced
3 tbsp 45 g	Gochujang (Korean chili paste)
2 tbsp 30 ml	Soy sauce
2 tbsp 40 g	Honey or brown sugar
1 tbsp 6 g	Gochugaru (Korean chili flakes)
1 tbsp 15 ml	Toasted sesame oil
3 cloves 15 g	Garlic, minced
1 tsp 5 g	Fresh ginger, grated
0.5 medium 75 g	Yellow onion, sliced
2 stalks 30 g	Green onions, chopped
1 tbsp 15 ml	Vegetable oil

2 Instructions

Slice the pork shoulder into very thin bite-sized pieces. For easier slicing, freeze the pork for 30 minutes before starting.

In a large mixing bowl, whisk together the gochujang, soy sauce, honey, gochugaru, sesame oil, minced garlic, and grated ginger until well combined.

Add the pork slices and sliced onions to the bowl. Toss thoroughly to ensure every piece of meat is well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

Heat a large skillet or wok over high heat with the vegetable oil. Once the pan is smoking slightly, add the marinated pork in a single layer.

Sear the pork for 2-3 minutes without moving it to achieve a nice char, then stir-fry for another 3-5 minutes until the pork is cooked through and the sauce is caramelized.

Garnish with chopped green onions and sesame seeds. Serve immediately with rice and lettuce wraps.

·
Use a cast-iron skillet to get the best smoky char that mimics a charcoal grill.
·
Do not overcrowd the pan; if necessary, cook in two batches to ensure the meat sears rather than steams.
·
Adding a tablespoon of grated pear or apple to the marinade helps tenderize the pork and adds natural sweetness.

? Frequently Asked Questions

What is the best cut of pork for bulgogi?

Pork shoulder (butt) or thinly sliced pork belly are the best choices for tenderness and flavor.

Can I make this less spicy?

Yes, simply reduce or omit the gochugaru (chili flakes) while keeping the gochujang for the base flavor.

How long can I marinate the pork?

You can marinate it for as little as 30 minutes, but for the best flavor, leave it in the fridge for up to 24 hours.

What do I serve with spicy pork bulgogi?

It is traditionally served with steamed short-grain rice and ssam (lettuce or perilla leaves) for wrapping.

→ Keep Cooking

See All Asian

Next Recipe

Kimchi Jjigae Kimchi Stew with Pork

A comforting bowl of Kimchi Jjigae is the ultimate Korean soul food, balancing spicy, sour, and savory flavors in every spoonful. Fermented kimchi is simmered with succulent pork belly and silky tofu to create a deep, complex broth that pairs perfectly with steamed rice.

Cook Kimchi Jjigae Kimchi Stew with Pork