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Spicy Pork Bulgogi (Spicy Marinated Pork)
돼지 불고기

Your rating: None Average: 4.3 (36 votes)
Spicyness: 
2.01
Average: 2 (1 vote)
nut free
prep time: 
20 min
inactive time: 
60 min
cooking time: 
20 min
total time: 
100 min

This sweet and spicy marinade makes pork super delicious, even for those who are not usually fans of pork. Ginger adds a nice kick and removes the gamey smell and taste. Don't settle for the same boring BBQ sauce! Try this. You will love it.

Buy Spicy Pork Bulgogi ingredients online here.

This sweet and spicy marinade makes pork super delicious, even for those who are not usually fans of pork. Ginger adds a nice kick and removes the gamey smell and taste. Don't settle for the same boring BBQ sauce! Try this. You will love it.

Buy Spicy Pork Bulgogi ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US
1 lb 2 ozSliced Pork (Belly or Neck) 불고기용 돼지고기 (thinly sliced, ⅛”)
6 tbsGochujang (Hot Pepper Paste) 고추장 (spiciness and saltiness may vary depending on the brand)
1½ tbsSugar 설탕
2 tspSoy Sauce for Soup (Gukganjang) 국간장 (or regular soy sauce, can use salt instead but reduce the amount)
Onion (Medium) 양파
Green Onion 파
2 tspGarlic (minced) 다진 마늘
2 tspGinger (minced) 다진 생강
¼ tspBlack Pepper 후추
2 tspSesame Oil 참기름
2 tbsCheongju, Korean Rice Wine 청주 (optional, can use white wine)
1 tspSesame Seeds 깨 (optional)
Green Chili Pepper 풋고추 (optional)
1 tbsVegetable Oil 식용유
2 tspGochugaru, Korean Hot Pepper Flakes 고추가루 (optional, add to make it super spicy)
tips: 

Optional Ingredients and Substitutions
Pork: You can use chicken or beef instead. Make sure to thinly slice the meat for the best result.
Sesame seeds: can be omitted.
Green chili peppers: Green chili peppers add a very nice spicy kick. Red chili peppers are ok too but they are usually less spicy. You can omit chili peppers if you want a mild version.
Sugar: can be replaced with honey.

Good to Know
The amount of gochujang (red chili paste) and sugar can vary depending on your preference. If you use less gochujang, you may want to increase the amount of soy sauce or use salt to season.

For medium spiciness, reduce the amount of red chili paste to 4 tablespoons (for default serving size - 4 servings).

To make it extra spicy, add 1 to 3 teaspoons of gochugaru (red chili flakes) (for default serving size - 4 servings).

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Cut pork

If the pork is not sliced, slice as thinly (⅛”) as possible. If pork is slightly frozen, it’s easier to cut into thin slices. If the slices are too big, cut into roughly 3” squares. They don’t have to be square shaped as long as the area is about that size.

image: GBGGPF01.JPG
1

Thinly slice

  • 500 g pork

Cut into 3” square

2. Prepare vegetables

Peel and slice a medium onion (or ½ large onion). Wash and cut 3 green onions into 2 inches. Mince garlic and ginger. Wash and Slice 4 green chili peppers (optional).

image: GBGGPF02.JPG
2

Slice 1 onion

Wash, cut into 2”

  • 3 green onions

Mince

  • garlic
  • ginger

Slice

  • 4 green chili pepper (optional)

3. Make marinade

Mix 6 tablespoons of gochujang (red chili paste), 1½ tablespoons of sugar, 2 teaspoons of minced garlic, 2 teaspoons of minced ginger, chopped green onions, ¼ teaspoon of black pepper, 2 teaspoons of sesame oil, sliced onions, chopped green chili peppers (optional), 1 teaspoon of sesame seeds (optional), 2 teaspoons of soy sauce and 2 tablespoons of cheongju (korean rice wine) (optional). *For medium spiciness, add 4 tablespoon of gochujang instead of 6. To make it extra spicy, add 1-3 teaspoons of gochugaru (red chili flakes) on top of gochujang (red chili paste).

image: GBGGPF03.JPG
3

Mix the meat

  • 1½ tbs sugar
  • 6 tbs red chili paste
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • chopped green onions
  • ¼ tsp black pepper
  • 2 tsp sesame oil
  • sliced onions
  • chopped green chili peppers (optional)
  • 1 tsp sesame seeds (optional)
  • 2 tbs cheongju (korean rice wine) (optional)

4. Marinate meat

Place the meat in a large bowl. Separate the meat slices so they are not stuck together. Add the marinade. Using your hand (use plastic gloves to protect your hand from hot paste), mix everything thoroughly and work in the marinade for 3-5 minutes. Cover and refrigerate for at least an hour (6 hours is ideal). If your meat is thicker than ⅛”, marinate overnight.

image: GBGGPF04.JPG
4

Mix meat and marinade

Massage by hand image: clock.png 3 min

Refrigerate image: clock.png 60 min

5. Cook meat

Coat a frying pan with vegetable oil. Cook the marinated meat on high heat for 10-15 min or until the meat is fully cooked and the surface is nicely browned. *If the meat is thick, you must cook on medium heat so the meat is cooked through. Then, cook on high heat to brown the surface.

image: GBGGPF05.JPG
5

Coat pan with

  • vegetable oil

Cook High Heat image: highheat.png image: clock.png 10 min

  • until cooked & browned

6. Serve

Serve on a plate and sprinkle sesame seeds to garnish (optional). You can enjoy it with a bowl of rice or make “ssam” (wrapping a piece of meat with a dab of ssamjang (lettuce wrap sauce) in leafy lettuce).

image: GBGGPF06.JPG
6

Plate

Sprinkle sesame seeds

Enjoy

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