Spicy Pork Bulgogi Recipe

Prepare pork

If not pre-sliced, partially freeze pork shoulder for 30–40 minutes until firm but not solid. Using a sharp knife, slice across the grain into thin 1/8–1/4-inch slices. Place slices in a large bowl and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper; set aside.

Make marinade

In a separate bowl, combine 3 tablespoons soy sauce, 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1.5 tablespoons granulated sugar, 1 tablespoon gochugaru, 3 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1/2 cup grated pear. Whisk until smooth and sugar is mostly dissolved. If the mixture is very thick, add up to 2 tablespoons water to loosen to a spoonable consistency.

Add scallion whites and sesame

Thinly slice the white parts of 3 scallions and stir into the marinade along with 1 teaspoon toasted sesame seeds.

Pour the marinade over the seasoned pork, massaging it into the meat so each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to overnight. Remove from fridge 15–20 minutes before cooking to take the chill off.

While the pork marinates, thinly slice 1 medium yellow onion, thinly slice 1/2 red bell pepper, julienne 1/2 cup carrot, and slice the green parts of the scallions for garnish. If using spinach or napa cabbage, rinse and drain. Keep vegetables ready to add during cooking.

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. A properly heated pan should shimmer but not smoke aggressively.

Cook pork in batches

Working in a single layer, add about one-third to one-half of the marinated pork to the hot pan. Spread pieces out so they contact the pan and sear without overcrowding. Cook 1.5–2 minutes undisturbed to develop color, then flip and cook an additional 1–2 minutes until pork is cooked through and edges are slightly caramelized. Transfer cooked pork to a bowl and repeat with remaining pork, adding a bit more oil if the pan is dry.

Add vegetables

After the final batch of pork is removed, reduce heat to medium. If there are browned bits, add 1–2 tablespoons water to deglaze the pan and scrape up fond. Add the sliced onion, bell pepper and julienned carrot and cook 2–3 minutes until vegetables begin to soften but still have some bite. Return all cooked pork to the pan and toss to combine, cooking another 1–2 minutes so flavors meld and pork is heated through.

Taste and adjust: if you want more heat, sprinkle up to 1 teaspoon additional gochugaru or add sliced fresh chili. If the mixture is too salty, add a teaspoon of sugar or a splash of rice vinegar to balance. Finish with 1/2 teaspoon toasted sesame oil and toss.

Divide 3 cups cooked short-grain rice among 4 bowls (approximately 3/4 cup per serving). Top rice with generous portions of spicy pork bulgogi and vegetables. Garnish with sliced green scallions, an extra sprinkle of toasted sesame seeds, and optional fresh sliced chili. Serve with spinach or napa leaves on the side for wrapping, kimchi, and additional gochujang if desired.