매운 돼지갈비 Spicy Pork Bulgogi (3pcs) Recipe
Bold and flavourful, made with a spicy gochujang marinade
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Ingredients
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Marinated Pork
Gochujang Spicy Marinade
For Grilling & Finishing
Method
Marinated Pork
Prepare pork
Pat the 3 pork pieces dry with paper towels. Lightly score the surface of the meat (1–2 shallow diagonal cuts) to help the marinade penetrate. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Place the pork pieces in a shallow dish or a large resealable plastic bag, leaving room for the marinade.
Gochujang Spicy Marinade
Make the marinade
In a medium bowl, combine 3 tbs gochujang, 2 tbs soy sauce, 2 tbs brown sugar (or honey), 1 tbs mirin, 1 tbs sesame oil, and 1 tsp gochugaru (if using). Add 4 cloves minced garlic, 1 tsp grated ginger, 1/4 cup grated Asian pear or apple, and the finely chopped scallions. Whisk until smooth and well combined. Stir in 1 tsp toasted sesame seeds.
Marinate the pork
Coat each pork piece thoroughly with the marinade, massaging it into the scored cuts and all surfaces. Transfer to the dish or bag, seal, and refrigerate for at least 2 hours — ideally 6–8 hours or overnight for best flavor and tenderness. If short on time, let marinate at room temperature for 30–45 minutes, but do not exceed 1 hour unrefrigerated.
For Grilling & Finishing
Bring to room temperature
About 30 minutes before grilling, remove the pork from the refrigerator to take the chill off. Reserve any excess marinade for basting (if you plan to baste while grilling, keep it covered and use within the first 5 minutes of cooking to avoid cross-contamination).
Grill the pork
Place the marinated pork pieces on the hot grill. Cook for 4–6 minutes per side, depending on thickness, turning once. Watch for flare-ups from the sugar in the marinade; move pieces briefly to a cooler part of the grill if they char too quickly. Aim for an internal temperature of 145°F (63°C) for pork; for ribs you may prefer 160°F–170°F for more fall-apart tenderness — adjust cooking time accordingly (longer, lower heat for very tender ribs).
Optional baste
During the final 1–2 minutes of cooking per side, baste lightly with reserved marinade to build a glossy glaze. Do not baste earlier to avoid undercooking or cross-contamination.
Rest and finish
Remove pork from the grill and let rest on a cutting board for 5–7 minutes to allow juices to redistribute. Sprinkle with extra toasted sesame seeds and the thinly sliced scallion. Serve with lime or lemon wedges on the side for a bright squeeze if desired.
Suggested accompaniments: steamed rice, kimchi, and lettuce leaves for wrapping.