Spicy Pork Bulgogi
Spicy, savory, sweet, gingery pork bulgogi made with Korean gochujang sauce.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb thinly sliced pork neck butt/leg/shoulder
- 2 Tbsp soy sauce
- 2 Tbsp Korean red pepper bean paste ((고추장 gochujang))
- 2 Tbsp cooking rice wine or mirin
- 3 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp chopped garlic
- 1 Tbsp grated or chopped fresh ginger
- 1 Tbsp chopped green onions
- 1/4 tsp garlic powder
- 1 tsp Korean red chili powder ((고추가루 gochukaroo) +1 tsp to taste)
- 1/4 tsp black pepper
Instructions
- 1
Thinly sliced pieces from the neck, shoulder or hind leg (ham area) are used for pork bulgogi. The cut I bought from my local market is from the neck (collar butt) and it’s called moksal (목살) in Korean.
- 2
Make the marinade by mixing all of the ingredients above.
- 3
Mix the pork slices and the sauce together and marinate for at least 15 min. or more the better. You can marinate pork bulgogi in the fridge for up to a day.
- 4
The best way to cook pork bulgogi is to BBQ it over a grill. But it’s not easy to just directly cook them over the conventional American BBQ grill because the pieces can fall through. Koreans usually use a grill that have smaller openings.
- 5
If using a standard American style grill, you can put a piece of tin foil and poke holes into it with a fork so some direct heat can come through.