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Pork Bulgogi (Spicy Korean Pork)

Name: Pork Bulgogi (Spicy Korean Pork)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Marinade:; 52 g (3 tbsp) all-purpose soy sauce; 90 g (5 tbsp) gochujang; 8 g (1 tbsp) gochugaru; 25 g (1 ½ tbsp) rice syrup or honey; 13 g (1 tbsp) mirin; 5 g (1 ½ tsp) sesame oil; .4 g (¼ tsp) black pepper; 280 g (1 medium) Korean pear; 40 g (10 cloves) garlic; 14 g (1-inch piece) ginger; Assembly:; 907 g (32 oz) pork shoulder and/or belly; 200 g (1 medium) yellow onion julienned; 52 g (4 stalks) green onions cut into 3-inch pieces; 23 g (2 tbsp) vegetable oil

Prep Time

10m

Cook Time

20m

Total Time

30m

This spicy Korean Pork Bulgogi recipe uses a flavorful marinade of soy sauce, gochujang, gochugaru, rice syrup, mirin, and more to infuse the pork with delicious flavors. Served with julienned onions and green onions, this dish is a perfect balance of sweet, savory, and spicy flavors.

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Recipe Options

Ingredients

Servings: 4

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52 g (3 tbsp) all-purpose soy sauce

90 g (5 tbsp) gochujang

8 g (1 tbsp) gochugaru

25 g (1 ½ tbsp) rice syrup or honey

5 g (1 ½ tsp) sesame oil

.4 g (¼ tsp) black pepper

280 g (1 medium) Korean pear

40 g (10 cloves) garlic

14 g (1-inch piece) ginger

907 g (32 oz) pork shoulder and/or belly

200 g (1 medium) yellow onion julienned

52 g (4 stalks) green onions cut into 3-inch pieces

23 g (2 tbsp) vegetable oil

In a bowl, combine the soy sauce, gochujang, gochugaru, rice syrup, mirin, sesame oil, and black pepper. Whisk until everything is dissolved and fully combined.

In a food processor, add the whisked liquid marinade ingredients from the bowl and the pear, garlic, and ginger.

Pulse the food processor 10-15 times or until all the ingredients turn into a liquid. Taste test the marinade and adjust if necessary. NOTE: This recipe is a mild spice level you can adjust it after tasting. To add more spice, add more gochugaru and/or gochujang. To add more sweetness, add more rice syrup. To add more saltiness, add more soy sauce.

In a large mixing bowl, add the pork slices, yellow onion, and green onion. Pour the marinade over and use your hands (or tongs) to completely coat every piece of meat.

Transfer the marinated meat into an airtight container and fridge for at least 1 hour or overnight. Remove the meat from the fridge and place onto the counter to get to room temperature at least 20 minutes before cooking.

In a cast iron over medium heat, add the vegetable oil. Add the meat and continue to stir and cook for about 5-7 minutes or until the meat becomes firm and measures to 145 °F.

In my 12” cast iron skillet, I only cooked ⅔ lb of meat at a time so it wasn’t too crowded, allowing the meat to brown a bit towards the end. You may have to scrape down or clean the pan of burned bits before cooking each following batch.

Remove from the pan and serve immediately.

Pork Bulgogi (Spicy Korean Pork)

Ingredients

Marinade

Assembly

Steps

Nutrition Facts

Pork Bulgogi (Spicy Korean Pork)

Ingredients

Marinade

Assembly

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts