Spicy Pork Bulgogi | 매운 돼지 불고기

Pronounced: BUL-GOH-GHEE

What: Thinly slice pork meat that’s marinaded in classic Korean flavors that are spicy, sweet, and punchy. Then stir-fried quickly with vegetables in less than 10 minutes.

Taste: Spicy (from gochujang and gochugaru), umami, savory but sweet, and meaty. Perfect for meat lovers.

How It’s Made: Create sauce. Add sliced pork meat to the sauce and let is marinate. Cook to stir-fry the pork. Add vegetables. Then garnish and serve.

How to Serve: Must eat with rice! But tastes even better with rice and this pork bulgogi wrapped in lettuce and perilla leaves.

Tip: It will be hard to cut the meat thinly yourself so we suggest buying it from the Korean market. You can find thinly cut pork meat here. I bought mine from Hannam Chain (Buena Park, CA), and it looks like this:

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Yield: 2-3

Author: Sarah Ahn

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Spicy Pork Bulgogi | 매운 돼지 불고기

Thinly sliced pork is stir-fried with a spicy, sweet marinade that tenderizes the meat. Pairs wonderfully with rice, onions, and perilla leaves.

Prep time: 5 MinCook time: 10 MinInactive time: 30 MinTotal time: 45 Min

Ingredients

Sauce

• 2 Tbsp (50g) gochujang (We use Sempio brand) (Recommend digital measurement here)
• 1/2 Tbsp (5g) gochugaru (Korean red pepper flakes)
• 1 Tbsp (13g) fish sauce (We use Wangshin Fish Sauce)
• 1 Tbsp (10g) sesame oil
• 1 Tbsp (13g) plum extract (We use CJ brand)
• 1 Tbsp (10g) apple or white vinegar
• 1 Tbsp (12g) lemon juice
• 1 Tbsp (24g) white sugar
• 1 heaping Tbsp(20g) garlic, minced
• 1 tsp (5g) ginger, minced
• Black pepper

Pork and Vegetables

• 8.5oz (214g) pork cushion, shoulder, or butt, sliced very thinly from Korean market (Buy from Korean market! We used pork cushion meat that was already sliced thinly found at any Korean grocery store)
• 1 Tbsp neutral oil
• Handful (50g) yellow onion, roughly sliced (not too thick or thin)
• Handful (30g) julienned carrots
• Handful (15g) chopped green onions
• 8 perilla leaves (10g), roughly sliced into strips

Garnish

• 1 Tbsp sesame oil
• Optional: yellow onion, sliced
• Optional: green onions, chopped
• Optional: carrot, julienned
• Optional: Sesame seeds, roasted

Instructions

1. Create sauce in a medium bowl by combining 2 Tbsp (50g) gochujang, 1/2 Tbsp (5g) gochugaru, 1 Tbsp (13g) fish sauce, 1 Tbsp (10g) sesame oil, 1 Tbsp (13g) plum extract, 1 Tbsp (10g) vinegar, 1 Tbsp (12g) lemon juice, 1 Tbsp (24g) white sugar, 1 heaping Tbsp (20g) garlic, 1 tsp (5g) ginger, and black pepper. Mix together with a spoon or whisk until all ingredients all thoroughly combined.
2. Separate 8.5oz pork meat into individual slices (should already be pre-sliced if bought from Korean market). Add pork slices to the sauce bowl, and mix until well combined. Let it marinade in the fridge for 30 minutes to overnight.
3. Heat large pan or wok with 1 Tbsp neutral oil. Add marinaded pork and cook until 95% cooked (about 3 minutes). Add 50g sliced onion and 30g julienned carrots and mix to cook (about 2 minutes). Do not overcook vegetables unless desired; they should have a crunch.
4. Turn off heat and add in a handful (15g) of chopped green onions and sliced perilla leaves and mix.
5. Immediately serve on a heated cast iron plate or serving plate. Drizzle with 1 Tbsp sesame oil and optionally garnish with sliced onions, sliced perilla leaves, chopped green onions, and sesame seeds.

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steps with pictures

Create sauce. Mix together the following ingredients with a spoon or whisk until all ingredients all thoroughly combined.

• 2 Tbsp (50g) gochujang

• 1/2 Tbsp (5g) gochugaru

• 1 Tbsp (13g) fish sauce

• 1 Tbsp (10g) sesame oil

• 1 Tbsp (13g) plum extract

• 1 Tbsp (10g) vinegar

• 1 Tbsp (12g) lemon juice

• 1 Tbsp (24g) white sugar

• 1 heaping Tbsp (20g) garlic

• 1 tsp (5g) ginger

• Black pepper

Separate 8.5oz pork meat into individual slices (should already be pre-sliced if bought from Korean market. Picture shown below). Add pork slices to the sauce bowl, and mix until well combined. Let it marinade in the fridge for 30 minutes to overnight.

Heat large pan or wok with 1 Tbsp neutral oil. Add marinaded pork and cook until 95% cooked (about 3 minutes). Add 50g sliced onion and 30g julienned carrots and mix to cook (about 2 minutes). Do not overcook vegetables unless desired; they should have a crunch. Turn off heat and add in a handful (15g) of chopped green onions and sliced perilla leaves and mix.

Immediately serve on a heated cast iron plate or serving plate. Drizzle with 1 Tbsp sesame oil and optionally garnish with sliced onions, sliced perilla leaves, chopped green onions, and sesame seeds. Enjoy in a perilla lettuce wrap with rice!

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Paid partnership with Wangshin Fish Sauce. This is a product we genuinely recommend, so we feel honored to work with Wangshin products to bring this recipe to you! Thanks for supporting the brands we love that make ahnestkitchen possible.