Spicy Pork Bulgogi 매운 돼지갈비 Recipe
Bold and flavourful, made with a spicy gochujang marinade
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Ingredients
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Pork & Marinade
Optional for cooking & serving
Method
Pork & Marinade
Prepare the pork
If not pre-sliced, partially freeze pork for 30–45 minutes until firm, then slice very thinly (2–3 mm). Pat slices dry with paper towel and place in a large mixing bowl.
Make the marinade
In a separate bowl, whisk together gochujang, gochugaru, soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated Asian pear (or pear juice), rice vinegar and black pepper until smooth and homogenous.
Combine pork and marinade
Pour the marinade over the pork in the mixing bowl. Add the sliced scallions and toasted sesame seeds. Use clean hands or tongs to massage the marinade evenly into the pork so every piece is coated. Cover bowl with plastic wrap or transfer to an airtight container.
Marinate
Refrigerate and marinate at least 1 hour for the flavours to develop; preferably 4–6 hours. For best depth of flavour, marinate overnight (up to 24 hours). If marinating longer than 6 hours, stir once halfway through to redistribute juices.
Cooking & Serving
Bring to room temperature
Remove marinated pork from fridge 20–30 minutes before cooking to take the chill off; this helps it cook evenly.
Cook on stovetop (skillet) or grill
Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Add 1 tsp vegetable oil and swirl. Add pork in a single layer - do not overcrowd. Cook in batches if needed. Let slices sear without moving for 1–2 minutes to caramelize, then toss and continue cooking until pork is cooked through and edges are charred, about 4–6 minutes total depending on thickness. If using a grill, oil grates and cook over high heat, flipping once, until nicely charred and cooked through.
Finish and taste
Transfer cooked pork to a platter. Taste and, if desired, sprinkle a little additional toasted sesame seeds and extra sliced scallions. If sauce in the pan is too salty or concentrated, you can stir in 1–2 tsp water to adjust.
Serve
Serve immediately with steamed rice, lettuce leaves for wraps (ssam), kimchi, julienned carrots and sliced onion. To assemble a wrap: place a small spoonful of rice and a few pieces of pork on a lettuce leaf, top with kimchi or vegetables, fold and enjoy.
Storage
Leftover cooked bulgogi keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if it feels dry.