Spicy Pork Bulgogi

Published: Oct 6, 2022 · Modified: Jan 8, 2024 by Dana · This post may contain affiliate links · 5 Comments

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.

Directions

Chop onions, garlic and ginger on a cutting board.

Step 1. Start by prepping the aromatics! Slice 1 onion. Grate your ginger and chop your garlic. Set all the aromatics aside.

Mixing spicy korean gochujang sauce in a bowl with a spoon.

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.

Adding sliced pork belly in a hot pan with onions.

Step 4. Then, add your sliced pork belly.

Adding korean hot spicy sauce to onions and pork belly.

Step 5. Add your spicy marinade to the pork and onions. Mix together.

Sliced pork belly sauteed with onions and hot sauce in a pan.

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.

Spicy pork belly and onions in a lettuce wrap.

Expert Tips

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!

Recipe FAQ

What kind of pork should I buy?

I like to use pork belly for this dish. You may also use pork shoulder or pork butt cuts.

Where do I get sliced pork?

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.

How do I eat this?

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.

What if I can’t eat pork?

You can also used thinly sliced chicken for this dish. The marinade is so delicious, it will go perfectly with the chicken ◡̈

How do I store leftovers?

Store in an air tight container in the fridge for up to 3 days.