Spicy Pork Bulgogi (Classic Jeyuk Bokkeum Recipe) (2024)

5 from 39 votes

Easy to Make: This spicy pork bulgogi recipe is simple and straightforward. With the help of a food processor, you can create a flavorful marinade in minutes.

Classic Korean Flavors: The rich, spicy marinade is the secret to the mouth-watering flavor of this dish. The gochujang, sesame oil, garlic, ginger, and soy sauce blend together to create a marinade that infuses every slice of pork with an unforgettable taste.

Versatile: This dish is incredibly versatile. You can serve these delicious pork slices with a side of rice, wrap them in lettuce for a low-carb option, or even use them as a filling for tacos.

Crowd Pleaser and Great For Korean BBQ at Home: Whether you're hosting a Korean BBQ party at home or hosting a casual get-together, this spicy pork bulgogi is a guaranteed crowd-pleaser. It is a dish that's not only packed with flavor, but also looks impressive served up in a large bowl, garnished with green onions and sprinkled with sesame seeds.

All you need are some incredibly simple, pantry-staple ingredients to make this delicious pork bulgogi recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Pork Belly (or Pork Shoulder/Pork Butt): I like to use pork belly for this pork belly bulgogi recipe because it gives it a hearty, satisfying texture. It is important to note that you can use either pork belly, shoulder, or butt for this recipe.
• Green Onions: They add a refreshing, slightly onion flavor to the dish. Green onions are used both for the marinade and as a garnish, giving the dish a pop of color.
• Garlic: A key ingredient in the marinade, it provides a strong, aromatic garlic flavor that infuses the pork.
• Ginger: This adds a spicy, pungent, and slightly ginger flavor that pairs well with the garlic and compliments the pork.
• Onion: It adds sweetness and depth to the marinade, enhancing the overall flavor of the dish.
• Gochujang: This Korean hot pepper paste is what gives our spicy pork bulgogi its unique spicy, sweet, and savory flavor. There is no good substitute for this ingredient. So if it's possible, try to find this at a Korean/Asian grocery store oronlinesince it is the main flavor for this dish. It also keeps very well in the fridge - just make sure that once you open it, seal it back up very well so that it doesn't dry out. (I like to use plastic wrap under the lid with an elastic, and then put the plastic lid back on top)
• Soy Sauce/Fish Sauce: This adds a salty, umami flavor that balances the sweetness in the marinade. I personally like to use fish sauce, but soy sauce also works as well.
• Honey: This sweetens the marinade, balancing out the heat from the gochujang and gochugaru. You can also substitute it with sugar.
• Sesame Oil: It adds a nutty, rich flavor to the bulgogi marinade.
• Mirin Cooking Wine: This sweet Japanese rice wine adds a subtle sweetness and depth to the marinade. If you can't find mirin, you can substitute it with dry sherry or sake mixed with a little sugar.
• Water: It helps to thin out the marinade, making it easier to coat the pork slices.
• Gochugaru (Korean Red Chili Pepper Flakes): Optional for those who like it extra spicy. If you can't find gochugaru, you can substitute it with cayenne pepper but use only half the amount to avoid making the dish too spicy.

Making this incredible pork bulgogi recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Preparation

Prepare the Green Onions: Start by removing the root end of the green onions and cut them into chunks of about an inch and a half. Make sure you include the white part of the onions. For the thicker white ends, slice them lengthwise so they match the thickness of the greens.

Thinly Slice the Pork: If your pork belly comes with skin, cut it off and discard it because it tends to be chewy and tough. To make slicing easier, freeze the pork belly for an hour. If you're using a larger cut like a pork shoulder, you might need to freeze it for a longer. Take the pork belly out of the freezer and slice it thinly, aiming for about an eighth of an inch or thinner.

Prepare the Bulgogi Marinade: Start by peeling the garlic, slicing the ginger, and chopping the onion into one-inch cubes. Blend these ingredients in a food processor until you get a paste. If you don't have a food processor, you can grate them by hand. Put the blended paste into a large mixing bowl.

Add the Marinade Ingredients: Combine the gochujang, fish sauce (or soy sauce), honey (or sugar), sesame oil, mirin, water and gochugaru with the garlic, ginger, and onion paste in the large bowl. Mix everything together to create a flavorful marinade.

Marinate the Pork: Add the pork slices to the marinade and make sure that they're well coated. Allow the meat to marinate in the fridge for at least an hour. The longer you let it marinade, the more flavor it will absorb.

Add the Green Onions: After the pork belly is cooked, turn off the heat and add the green onions. Stir them in so the residual heat wilts them. Be careful not to overcook the green onions. Enjoy your spicy pork bulgogi!

Joyce’s Tips For Making the Best Pork Bulgogi

Choose the Right Cut of Pork: This Korean pork belly recipe works best with pork belly, but you can also use pork shoulder or pork butt. These cuts of pork have a good amount of fat that adds flavor and keeps the meat tender during cooking.

Gochugaru Substitutions: If you can't find gochugaru (Korean Chili Flakes), you can substitute it with cayenne pepper but half the amount. Remember, you can also reduce the amount if you don't want your spicy pork bulgogi to be too spicy.

Substitute Mirin if Necessary: If you can't find Mirin, a sweet cooking wine, you can substitute it by mixing either dry sherry or sake with a teaspoon of sugar. It is not an exact match, but it will do in a pinch.

Cook on High Heat: Pan fry the marinated pork on high heat for about eight to eleven minutes. This will help to sear the meat and lock in the flavors. Be careful though, pork belly can splatter quite a bit.

Slice the Pork Belly Thin: Keep the pork belly in the freezer for 45 minutes to an hour. This will firm up the meat and make it a lot easier to slice the meat thinly. If your pork belly comes with skin, remove the skin before freezing it because the skin is chewy.

Marinate Longer For Better Flavor - If you have time, let the pork slices marinade overnight in an airtight container. This allows the flavors to penetrate deeply into the meat, resulting in a more flavorful and aromatic spicy pork bulgogi.

This delicious pork bulgogi recipe (jejuk bokkeum) is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Use A Different Protein: This Korean spicy pork recipe also works well with thin slices of chicken, beef or lamb!

Stir-fry with More Veggies: Add some extra vegetables to this Korean pork belly recipe by stir-frying the marinated pork with vegetables like bell peppers and onions in a large skillet. This variation adds a delightful crunch and makes your spicy pork bulgogi a complete meal in itself.

Frequently Asked Questions

To store leftover pork bulgogi in the fridge, first, let it cool down. You don't want to put hot food directly in the fridge. Once cooled, transfer the leftover pork bulgogi into an airtight container. It should keep well in the fridge for up to three days.

Reheating is easy, too. You can heat it in a large skillet over medium-high heat, stirring frequently to make sure that it heats evenly. Alternatively, you can microwave it, but be sure to cover the bowl to prevent any splatter.

If you've made a large batch and want to freeze some of your pork bulgogi for later, you can! Once cooled, place the pork slices in a freezer-safe airtight container or a ziploc bag. It can be stored in the freezer for up to two months. To thaw, transfer the frozen bulgogi to the fridge and let it thaw overnight.

When you're ready to eat, simply heat it up in a skillet or in the microwave, just like you would with refrigerated leftovers.

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