Spicy Pork Bulgogi Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into very thin slices (2–3 mm). If the store-bought slices are too thick, partially freeze the meat for 20–30 minutes to make slicing easier. Place slices in a wide bowl or a resealable plastic bag. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper over the meat and toss to coat evenly.

Make the marinade

In a medium bowl combine 3 tbsp gochugaru, 4 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp mirin, 2 tsp sesame oil, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbsp gochujang (optional), and 1 tbsp rice vinegar. Whisk until sugar partly dissolves and the gochugaru is evenly distributed. Add thinly sliced scallions and 1 tbsp toasted sesame seeds and stir.

Marinate pork

Pour the marinade over the seasoned pork in the bowl or bag. Use your hands or a spoon to massage the marinade into the meat, ensuring every slice is coated. Add the thinly sliced onion and julienned carrot to the meat and stir to combine. Press out excess air if using a bag and refrigerate for at least 30 minutes for a quick marinade, preferably 2–4 hours or up to overnight for deeper flavor.

Preheat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp neutral oil and swirl to coat.

Working in a single layer, add half of the marinated pork and vegetables to the hot pan. Avoid overcrowding; cook in batches if necessary. Let the meat sear without stirring for 1 minute to develop color, then stir and spread out to cook evenly for another 2–3 minutes until pork is cooked through and lightly caramelized. Use tongs or a spatula to separate slices as they cook.

When the pork is nearly done, add the optional sliced green chili if using and toss for 30 seconds to 1 minute. Taste and adjust seasoning: add a pinch more black pepper if desired or a teaspoon of soy sauce for saltiness. Transfer cooked pork to a warm plate and repeat with remaining pork.

Finish

Once all batches are cooked, return everything to the pan briefly on low heat, drizzle 1 tsp toasted sesame oil over the meat, toss to combine. Sprinkle extra toasted sesame seeds and thinly sliced scallion greens on top.

Serve hot with steamed short-grain rice, lettuce leaves for ssam (wraps), kimchi, and banchan. Leftovers keep well in the refrigerator for 2–3 days and reheat briefly in a skillet to retain texture.