Korean Pork Bulgogi is a Korean dish made with thinly sliced pork marinated in a gochujang (Korean red pepper paste) based sauce, then stir fried in the pan with onions for a sweet, spicy and savory flavor. The dish takes less than 30 minutes to make and is the perfect easy dinner!
Jump to:
Why You’ll Love This Recipe
This Korean Pork Bulgogi can be made two ways: marinate first, then grill or pan-fry (Dwaeji Bulgogi), or cook everything together with the sauce and onions (Dwaejigogi-bokkeum)—which is the method I used in this recipe. Both versions are rich in flavor, comforting, and so satisfying served over warm rice.
And if you’ve got leftovers, don’t fret—they’re even better the next day! Just wrap them in fresh lettuce or enjoy with kimchi. For an extra treat, try pairing it with fried rice like my Kimchi Fried Rice or Golden Fried Rice recipe—so satisfying either way.
Ingredients
Here are the ingredients to make the Korean Spicy Pork Bulgogi! For more detailed measurements, check the recipe card below. For this recipe, the marinade is the most important to ensure delicious and authentic taste.
Marinade
- Thinly sliced pork – I get frozen pork belly, shoulder or pork butt from Korean grocery stores to use for this recipe. You may also use fresh pork belly for this recipe.
- Cooking wine – the alcohol helps the gaminess of the meat. I use sake or shaoxing cooking wine and it works great.
- Black pepper – adding black pepper with gochugaru helps enhance the spiciness of the flavor.
- Gochugaru (korean red pepper powder) – adds spicy and heat to your pork belly. If you like more spicy, add 1-2 tablespoons more. You can’t substitute with other types of red pepper flakes, the flavor will not be the same.
- Gochujang – Korean red pepper paste is sweet and spicy with a thick consistency. There is not substitution for this sauce as this is the base of the marinade and without it, the flavor would not taste authentic.
- Honey – adds sweetness to the spicy flavor. You may also add less if you like the dish more savory. Feel free to substitute with sugar if you don’t have this.
- Soy sauce – adds saltiness and savoriness to the pork.
- Aromatics – onion, garlic and ginger helps the gaminess of the pork. It also enhances the flavors of the marinade – a must have for delicious flavor.
Substitutions and Variations
- Add seafood for a rich twist: Try sliced squid with your pork for a combo like Osam-bulgogi. It balances the smoky and spicy Korean pork flavor with tender seafood bites.
- Boost the veggies: Toss in thinly sliced mushrooms, bell peppers, carrots, or even shredded cabbage. They absorb the sauce and add crunch and freshness to the dish.
- Adjust the spice level: You can tone down the gochujang and add a bit more honey or sugar for a milder taste, or spice it up with a dash of chili oil for that extra kick.
How to Make Korean Pork Bulgogi
Step 1. Start by prepping the aromatics! Slice 1 onion. Grate your ginger and chop your garlic. Set all the aromatics aside.
Step 2. Make the marinade by mixing sake, black pepper, gochugaru, gochujang, honey, soy sauce, garlic cloves, ginger, and water. Mix together until there’s not clumps.
Step 3. Heat pan on medium heat. When, the pan is hot, add your sliced onions and fry for 1 minute.
Step 4. Then, add your sliced pork belly.
Step 5. Add your spicy marinade to the pork and onions. Mix together.
Step 6. When the pork is cooked and it has some crispy edges (takes 7-9 minutes), add some sesame oil. Turn off heat and garnish with sesame seeds and green onions.
Expert Tips
- For authentic flavor, you must use gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste).
- If you want extra flavorful pork belly, you can marinate with the sauce 30 minutes before stir-frying. This allows the gochujang, garlic, and soy to soak into each slice for juicy, well-seasoned bites. Got more time? Let it sit longer or overnight for a deeper flavor.
- Use extra thin pork belly for this dish! One of the secrets to mouthwatering Korean pork bulgogi is in the cut. I recommend ⅛″ or ¼″ cut pork to ensure that it melts in your mouth!
Recipe FAQs
I like to use pork belly for this dish. You may also use pork shoulder or pork butt cuts, just make sure to slice it thin for that classic bulgogi-style bite!
I get the frozen sliced pork at H-mart (korean grocery store)! They come thinly sliced and I can keep it in the freezer for awhile and cook it when I feel like it. Alternatively, you can ask your butcher to thinly slice it for you.
You can also cut pork belly, shoulder, or pork butt yourself. Start by freezing for 2 hours. Then, get a sharp knife and slice thinly.
Wrap the spicy pork bulgogi with lettuce, perilla leaves, or seaweed to make the perfect ssam (wrap in korean). I like to serve with warm white rice, salad with sesame dressing, kimchi as well to make the perfect bite! For more delicious Korean BBQ recipes, check out Korean Pork Belly BBQ (Samgyeopsal), Korean Short Ribs Made In the Air Fryer.
You can also used thinly sliced chicken for this dish. The marinade is so delicious, it will go perfectly with the chicken ◡̈
Store in an air tight container in the fridge for up to 3 days.
Check out more Korean recipes below:
- Doenjang Jjigae (Fermented Soybean Stew) – is savory, salty and a must for seafood lovers. You can throw all the ingredients in and wait for the stew to cook!
- Dak Galbi (stir fry spicy chicken) – chicken braised in a gochujang sauce with cabbage and melted cheese on top
- Korean Pork Belly (Bossam) – soft and tendy pork belly wrapped in napa cabbage for a perfect ssam (wrap)!
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Korean Pork Bulgogi
Ingredients
Marinade:
- 1 pound thinly sliced pork pork belly, shoulder or pork butt
- 1 tablespoon cooking wine sake or shaoxing
- ¼ teaspoon black pepper
- 1 tablespoon gochugaru (korean red pepper powder) add 1-2 tbs more if you like more spicy
- 1 tablespoon gochujang
- ½ tablespoon honey add less if you like it less sweet
- 2 tablespoon soy sauce
- 5 garlic cloves minced
- ½ teaspoon ginger grated
- 1 tablespoon water
- ½ teaspoon sesame oil
- 1 small onion sliced
Saute:
- 1 tablespoon vegetable oil
- 3 green onions chopped 3 inches lengthwise
Garnish:
- sesame seeds
- ½ teaspoon sesame oil
Instructions
- Start by prepping the aromatics! Slice 1 onion. Grate your ginger and chop your garlic. Set all the aromatics aside.
- Make the marinade by mixing sake, black pepper, gochugaru, gochujang, honey, soy sauce, garlic cloves, ginger, and water. Mix together until there's not clumps.
- Heat pan on medium heat. When, the pan is hot, add your sliced onions and fry for 1 minute. Then add your sliced pork belly.
- Add your spicy marinade to the pork and onions. Stir often. Cook for 7-9 minutes until the sauce has rendered down. The pork may look a little crispy and the meat is not pink anymore.
- Turn off heat. Garnish spicy pork bulgogi with sesame oil and sliced green onions.
Video
@cookwithdana Replying to @🫡 30 minutes for the lettuce wrap of your dreams with this spicy pork bulgogi 🤤 #koreanfood #spicy #pork #30minutemeals
♬ original sound – cookwithdana
Notes
- If you want extra flavorful pork belly, you can marinate with the sauce 30 minutes before stir-frying.
- For authentic flavor, you must use gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste).
- Use extra thin pork belly for this dish! I recommend ⅛″ or ¼″ cut pork to ensure that it melts in your mouth!
Holly says
I just made this recipe and I have to say; this is by far, the BEST Spicy Pork Bulgogi recipe on the internet and it’s better than what you get in a restaurant! I followed the recipe and measurements exactly and it was DELICIOUS.Thank you Dana for this recipe, it’s very yummy, I got love in my tummy.
Cook With Dana says
Thank you Holly for trying the recipe! So happy the pork bulgogi turned out well!!
Alana says
Hi Dana! This sounds delicious, I can’t wait to try it. One question—do you do anything with the rest of marinade? I just want to double check whether you’re supposed to pour any remaining marinade in the pan while cooking the pork or whether to remove the pork from the marinade and cook it alone. (Maybe the marinade is really thick so this is dumb question, sorry!) Thank you!
Cook With Dana says
Hey Alana,
Great question! The pork should soak up all the sauce as its quite thick. I recommend adding the sauce and the pork in the pan when cooking so the pork remains juicy! You can also reference the quick cooking video if that helps.
-Dana
Alana says
Thanks so much for responding! I watched video afterward and was like oh no, I bothered her for no reason 😂