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Spicy pork bulogi with lettuce kimchi and white rice.
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5 from 1 vote

Korean Pork Bulgogi

Thinly sliced pork is marinated in Korean chili paste and savory sauces to make a delicious and spicy meat dish!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: korean
Servings: 2 people
Calories: 795kcal
Author: Dana Rao

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

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!

Nutrition

Calories: 795kcal | Carbohydrates: 26g | Protein: 43g | Fat: 57g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.04g | Cholesterol: 163mg | Sodium: 1208mg | Potassium: 1006mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1484IU | Vitamin C: 22mg | Calcium: 94mg | Iron: 4mg