Spicy Korean Pork Bulgogi Recipe Easy Homemade Dinner Idea
A quick and easy spicy Korean pork bulgogi recipe that balances heat, sweetness, and umami for a flavorful weeknight dinner. Tender pork slices marinated in a spicy-sweet sauce and caramelized to perfection.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 1 lb (450 g) pork shoulder or pork butt, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 3 tbsp soy sauce (low sodium recommended)
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp toasted sesame oil
- 2 stalks green onions, sliced
- 1 tbsp rice wine or mirin
- Black pepper, to taste
- Optional: 1 tbsp toasted sesame seeds
Instructions
- Thinly slice 1 lb (450 g) of pork shoulder or pork butt. Freeze the meat for about 30 minutes beforehand to firm it up and make slicing easier and more uniform. Aim for slices about 1/8 inch (3 mm) thick.
- In a medium mixing bowl, combine 3 tablespoons gochujang, 3 tablespoons soy sauce, 2 tablespoons brown sugar, 4 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon toasted sesame oil, 1 tablespoon rice wine or mirin, and a pinch of black pepper. Whisk until smooth and well mixed.
- Add the sliced pork to the marinade, tossing to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably overnight.
- Heat a non-stick skillet or cast iron pan over medium-high heat until very hot (a few drops of water should sizzle immediately).
- Add the marinated pork in a single layer (cook in batches if needed to avoid overcrowding). Cook for 3-4 minutes per side, stirring occasionally, until pork is cooked through and caramelized around the edges.
- Transfer the cooked pork to a serving plate. Sprinkle with sliced green onions and toasted sesame seeds if using.
Notes
Freeze pork for 30 minutes before slicing for easier thin cuts. Marinate overnight for best flavor. Cook in batches to avoid overcrowding the pan and ensure caramelization. Add toasted sesame oil at the end or just before serving to preserve its aroma. Adjust spice level by varying gochujang amount or adding chili flakes.
Nutrition
- Serving Size: Approximately 4 oz (
- Calories: 250
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 1
- Protein: 20
Keywords: spicy Korean pork bulgogi, Korean barbecue, gochujang recipe, easy Korean dinner, pork bulgogi marinade, weeknight dinner, Korean pork recipe