Spicy Korean Pork Bulgogi

Spicy Korean Pork Bulgogi
Spicy Korean Pork Bulgogi offers a tantalizing blend of flavors, combining thinly sliced pork with a fiery marinade of gochujang, soy sauce, garlic, and ginger. Marinated and stir-fried to perfection, the pork achieves a tender texture while absorbing the rich, spicy essence of the marinade. Vibrant vegetables like onions and carrots complement the dish, adding crunch and sweetness. Served atop steaming rice, this dish promises a symphony of tastes and textures.

Approx times: Prep: 20 min - Marinating Time: 1-2 hrs (optional) - Cook: 10 minutes
Ingredients
Serves 4
  • 1 lb pork shoulder or pork belly, thinly sliced
  • 4 tbsp gochujang (Korean red chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 green onions, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 carrot, julienned (optional)
  • 1 tbsp vegetable oil, for cooking
  • Cooked rice, for serving
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)
Directions
  • In a bowl, combine gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger. Mix well until the sugar dissolves.
  • Place the sliced pork in a large bowl or a resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well coated.
  • Marinate in the refrigerator for 1-2 hours for optimal flavor absorption. If you're short on time, you can proceed to the next step immediately.
  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add onions and carrots (if using) to the skillet and stir-fry for 2-3 min until softening.
  • Add the pork to the skillet, spreading it out in a single layer. Cook for 5-6 minutes, stirring occasionally, until the pork is fully cooked and caramelized.
  • Add green onions to the skillet during the last minute of cooking, stirring to incorporate.
  • Transfer pork to a serving platter. Garnish with sesame seeds and green onions if desired.
  • Serve hot with steamed rice and side dishes such as kimchi or pickled vegetables.