Spicy Pork Bulgogi
Spicy Pork Bulgogi
Ingredients
For the Pork Bulgogi
- 2 pounds pork belly, thinly sliced (or pork shoulder or butt)
- 1/2 yellow onion, sliced
- 1 carrot, julienned into matchsticks
- 3 scallions, cut into 2 inch pieces, plus more for garnish
- 1 teaspoon sesame seeds, plus more for garnish
- 1 tablespoon cooking oil, as needed for cooking
For the Marinade
- 1/3 cup gochujang, product of Korea
- 1 tablespoon gochugaru
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon plum syrup, (or honey)
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 fuji apple, grated
Instructions
- 1
Prepare the vegetables: Julienne the carrot into matchsticks. Slice the yellow onion. Cut the scallions into 2-inch pieces.
⏱️ 10 min
- 2
Make the marinade: In a large bowl, combine the gochujang, gochugaru, soy sauce, brown sugar, plum syrup (or honey), sesame oil, minced garlic, minced ginger, and grated fuji apple. Whisk until well combined.
⏱️ 5 min
- 3
Combine and marinate: Add the thinly sliced pork, julienned carrot, sliced yellow onion, and 2-inch scallion pieces to the marinade in the bowl. Using tongs, mix thoroughly until the pork and vegetables are evenly coated. Cover the bowl and let it marinate for at least 30 minutes (or up to several hours in the refrigerator for deeper flavor).
⏱️ 10 min
- 4
Cook the bulgogi: Heat a large cast iron pan or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of cooking oil to the hot pan. Once the oil is shimmering, add the marinated pork mixture in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min
- 5
Sprinkle 1 teaspoon of sesame seeds over the cooking pork. Stir and cook for 5 to 8 minutes, or until the pork is fully cooked through and has developed a nice char and caramelization.
⏱️ 8 min
- 6
Serve the Spicy Pork Bulgogi immediately. Garnish with additional chopped scallions and sesame seeds, if desired. It's traditionally served with rice, kimchi, and lettuce wraps.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pork Bulgogi
For the Pork Bulgogi
- 2 pounds pork belly, thinly sliced (or pork shoulder or butt)
- 1/2 yellow onion, sliced
- 1 carrot, julienned into matchsticks
- 3 scallions, cut into 2 inch pieces, plus more for garnish
- 1 teaspoon sesame seeds, plus more for garnish
- 1 tablespoon cooking oil, as needed for cooking
For the Marinade
- 1/3 cup gochujang, product of Korea
- 1 tablespoon gochugaru
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon plum syrup, (or honey)
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 fuji apple, grated
Instructions
- 1
Prepare the vegetables: Julienne the carrot into matchsticks. Slice the yellow onion. Cut the scallions into 2-inch pieces.
⏱️ 10 min - 2
Make the marinade: In a large bowl, combine the gochujang, gochugaru, soy sauce, brown sugar, plum syrup (or honey), sesame oil, minced garlic, minced ginger, and grated fuji apple. Whisk until well combined.
⏱️ 5 min - 3
Combine and marinate: Add the thinly sliced pork, julienned carrot, sliced yellow onion, and 2-inch scallion pieces to the marinade in the bowl. Using tongs, mix thoroughly until the pork and vegetables are evenly coated. Cover the bowl and let it marinate for at least 30 minutes (or up to several hours in the refrigerator for deeper flavor).
⏱️ 10 min - 4
Cook the bulgogi: Heat a large cast iron pan or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of cooking oil to the hot pan. Once the oil is shimmering, add the marinated pork mixture in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min - 5
Sprinkle 1 teaspoon of sesame seeds over the cooking pork. Stir and cook for 5 to 8 minutes, or until the pork is fully cooked through and has developed a nice char and caramelization.
⏱️ 8 min - 6
Serve the Spicy Pork Bulgogi immediately. Garnish with additional chopped scallions and sesame seeds, if desired. It's traditionally served with rice, kimchi, and lettuce wraps.