Spicy Pork Bulgogi
Equipment
Ingredients
Stir Fry
- 8 oz thinly sliced pork belly or shoulder, I used pork belly
- ½ onion, thinly sliced
- 2 scallions, cut into ½-inch pieces
Marinade
- 1 tbsp gochujang
- 1 tsp chili flakes
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tsp sugar
Optional Garnishes
- Sesame seeds
- Extra scallions
Instructions
- Slice the onion thinly and chop the scallions into ½-inch pieces. In a bowl, combine gochujang, chili flakes, soy sauce, garlic, ginger, sesame oil, and sugar to form the marinade.
- Add the sliced pork, onions, scallions, and marinade to a bowl and mix well. Let it sit for 15 minutes.
- Heat a pan with a little oil and add the pork mixture. Let it sit undisturbed for 2 minutes to get some color, then stir and cook for another 5 minutes or until the pork is cooked through.
- Serve the spicy pork over a bowl of rice. Optionally garnish with sesame seeds and scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Spicy Pork Bulgogi Is My Weeknight Back Pocket Meal
If I’m wiped out after work but still want something satisfying, Spicy Pork Bulgogi is the recipe I turn to. Spicy pork bulgogi is one of those meals that is really rewarding because it tastes amazing but doesn’t take a ton of time to make. The marinade is mainly made from pantry staples, which you can find here at the bottom of the page, and just a packet of thinly sliced pork! I’ll usually mix up the marinade right when I get back home, change into sweats, then toss everything in a pan and be eating 10 minutes later. It’s really that simple!
This Gochujang Marinade Deserves a Spot in Your Rotation
The sauce, in my opinion, is the real star. Gochujang gives you those deep, spicy classic Korean flavors, while the soy sauce, garlic, ginger, and sugar round it out as most Korean marinades do. As the sauce cooks, it clings to the pork and caramelizes into sticky, charred edges that you get to have at any Korean BBQ restaurant.
Ingredients You’ll Need To Make Spicy Pork Bulgogi
Stir Fry:
- 8 oz thinly sliced pork belly or shoulder
- ½ onion, thinly sliced
- 2 scallions, cut into ½-inch pieces
Marinade:
- 1 tbsp gochujang
- 1 tsp chili flakes
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tsp sugar
Optional Garnishes:
- Sesame seeds
- Extra scallions
How to Make Spicy Pork Bulgogi
Thinly slice the onion and scallions. Set aside.
In a bowl, whisk together gochujang, chili flakes, soy sauce, garlic, ginger, sesame oil, and sugar.
Add the pork, onion, and scallions to the bowl. Mix everything until well coated, then let it marinate for at least 15 minutes (longer if you can).
Heat a large skillet over medium-high with a bit of neutral oil. Add the pork mixture and let it sit undisturbed for 2 minutes to build a sear.
Stir and continue cooking for 4–5 minutes, until the pork is cooked through and serve hot over steamed rice. Garnish with sesame seeds and more scallions if you’d like.
Tips & Variations
Thinly Sliced Pork Is Key:
Use pork belly or shoulder for the best texture. Asian grocery stores often carry it pre-sliced, or partially freeze a full cut of meat yourself to make it easier to slice thin.
If You Want A Full Bowl:
Top it off with a fried egg or some kimchi and you’ve got a real rice bowl that tastes like it came from your favorite KBBQ spot.
Adjust the Heat Level If Needed:
For less spice, scale back the chili flakes or use a milder gochujang. Want it hotter? Add a chopped Thai chili or some extra flakes to the marinade.
Don’t Skip the Sear:
Letting the pork sit in the pan untouched for the first few minutes helps build caramelized flavor.
Meal Prep Friendly:
Marinate the pork in the morning and stash it in the fridge. It’ll be ready to go when you get home, and the flavors deepen the longer it’s marinated.
Frequently Asked Questions
Can I swap the pork for something else?
Definitely. Chicken thighs or thin-sliced beef (like bulgogi ribeye) also work really well with this marinade!
Is marinating absolutely necessary?
Even 15 minutes helps, but if you’ve got time to leave it longer (up to 24 hours), you’ll get more depth of flavor. I usually do 15 moments though because I’m impatient!
Can I scale this up for meal prep?
Yes! It holds up great in the fridge and tastes even better the next day. Reheat with a splash of water and microwave for 2 minutes on high covered.
How do I serve it?
Over rice is a no-brainer, but it’s also great in lettuce wraps and compliments greatly with pickled sides such as kimchi and a fried egg.
Try These Next
- Want another spicy-sweet hit? Try my Black Pepper Chicken!
- Craving some more KBBQ? Don’t miss my Spicy Korean Beef!
- Looking for something crunchy? I highly recommend my Spicy Korean Fried Chicken.
