Spicy Korean Pork Bulgogi
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Korean pork bulgogi is a fiery, deeply savory marinated pork dish that's a staple of Korean BBQ culture. Gochujang — Korean red chili paste — forms the backbone of the marinade, delivering complex heat along with soy sauce, sesame, and a touch of brown sugar for balance. Just 20 minutes in the marinade transforms thin pork slices into something bold and complex. Cooked over high heat, the sugars caramelize into a lacquered, slightly charred coating that's irresistible.
Ingredients
- 1.5 lbs pork shoulder or pork belly, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine or mirin
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 small onion, thinly sliced
For Serving
- Cooked rice
- Butter lettuce leaves for wrapping
- Sliced green onions
- Sesame seeds
- Kimchi
Instructions
- Combine gochujang, soy sauce, sesame oil, rice wine, brown sugar, garlic, and ginger in bowl
- Add sliced pork and onion; toss to coat; marinate at least 20 minutes
- Heat large skillet or grill pan over high heat until very hot
- Cook pork in batches 2-3 minutes per side until caramelized and cooked through
- Serve over rice with green onions, sesame seeds, and kimchi
- Alternatively, serve in lettuce wraps with rice and garnishes
Notes
Pork shoulder or pork belly sliced thin works best. Ask your butcher to slice it, or partially freeze the pork and slice it yourself with a sharp knife.
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