Spicy pork bulgogi is a popular dish in Korean cuisine. It's thinly sliced pork shoulder and/or pork belly that is marinated in a spicy gochujang sauce that is cooked over high heat until juicy and caramelized. If you love spicy food you will love this! The spice level can also be adjusted by altering the amount of spicy ingredients to your liking.
My first time having this spicy marinated stir-fried pork was at a local Korean bbq restaurant. It easily became one of my favorite Korean dishes (next to Korean fried chicken). I also had the very similar spicy beef bulgogi but I think the pork edged out the beef for me. The Korean side dishes or banchan was also great and should be served with this dish if you have access to an Asian market. If you have all the ingredients, this is an easy meal to make on a weeknight and packs great flavor.
Spicy Korean Pork Bulgogi Ingredients
Pork Shoulder- Pork shoulder/ pork butt or pork belly are the ideal cuts for this dish. I wouldn't suggest pork tenderloin because there is little to no fat. I purchased this pre-sliced from my local asian grocery store H-Mart.
Gochujang Paste- This is a Korean chili paste that spicy but also has a hint of sweet to me.
Gochugaru- The is a Korean red pepper powder.
Mirin- Sweet rice wine
Sesame Oil- Used in the marinade for flavor
Aromatics- Ginger, garlic, onion, and green onions.
Let's Make This Spicy Pork Bulgogi Recipe!
First is to make the marinade. In a small mixing bowl, add all marinade ingredients and mix well to make a thick pasty sauce.
In a large mixing bowl, add the pork slices and top with the marinade. Using hands, mix well to get marinade on all of the thin slices of pork. Add the onion and green onions and give one final mix. Marinade for at least 30 minutes and up to overnight.
Heat vegetable oil in a large skillet (non-stick pan or cast iron skillet) over medium-high heat. Add half the marinated pork into the pan. You want to cook in batches so that the pork develops color. Cook for 7-10 minutes stir occasionally.
Serve while hot with a side of white rice like shown! Garnish with sliced green onion or sesame seeds.
Things To Serve With Bulgogi
- White Rice
- Green Leaf Lettuce (Lettuce Wrap)
- Kimchi
- Pickled Radish (My Favorite)
- Cucumber Salad
Other Pork Recipes You May Enjoy!
- Puerto Rican Style Pork Chops (Chuleta Frita)
- Slow Cooker Pork Carnitas
- Crock Pot Smothered Pork Chops
Spicy Pork Bulgogi
Equipment
Ingredients
Marinade
- 3 tbsp soy sauce
- 4 tbsp gochujang
- 1 1/2 tbsp gochugaru
- 1 tbsp honey
- 1 tbsp mirin
- 1 1/2 tsp sesame oil
- 1/4 tsp black pepper
- 8 cloves garlic minced
- 1 in ginger minced
Bulgogi
- 32 oz pork shoulder sliced
- 1 yellow onion sliced
- 4 stalks green onion chopped
- 2 tbsp vegetable oil
Instructions
- First is to make the marinade. In a small mixing bowl, add all marinade ingredients and mix well to make a thick pasty sauce.
- In a large mixing bowl, add the pork slices and top with the marinade. Using hands, mix well to get marinade on all of the thin slices of pork. Add the onion and green onions and give one final mix. Marinade for at least 30 minutes and up to overnight.
- Heat vegetable oil in a large skillet (non-stick pan or cast iron skillet) over medium-high heat. Add half the marinated pork into the pan. You want to cook in batches so that the pork develops color. Cook for 7-10 minutes stir occasionally.
- Serve while hot with a side of white rice like shown! Garnish with sliced green onion or sesame seeds.
Maria says
Hi Itaira!
Love your recipes. I am also from the Jersey Shore, currently living in Virginia.
You mentioned that the recipe for the bulgogi is spicy. Which of the ingredients is the one that adds the "spice?". I'm not big on spicy foods, but I LOVE bulgogi!
Learned to enjoy Korean food when I worked on Bergen Avenue in Jersey City!!
Love your content. Keep it coming.
From one Jersey Girl to another,
Maria
ps...I hate pumping my own gas!
Itaira says
Hi Maria! I was born and raised in Jersey City, small world! I'm so happy you are enjoying the recipes! I believe the gochujang is what brings the most heat. You can actually buy it in mild and build from there before adding it to the pork. I personally don't think the gochugaru is spicy but to be sure just limit that as well, it's a Korean chili powder.
P.S. I hate stopping for gas as it is so I wouldn't know what to do if I had to pump my own gas all the time lol