Spicy & Sweet Korean Pork Bulgogi (Gochujang Marinade)
Spicy & Sweet Korean Pork Bulgogi (Gochujang Marinade)
Delicious Korean Pork Stir-fry with Gochujang, Elevate Your Pork Bulgogi!
Tender pork shoulder meets a perfect balance of spicy and sweet gochujang marinade! This recipe shows you how to make restaurant-quality Gochujang Pork Bulgogi right in your own kitchen. It’s a guaranteed hit with rice!
Main Ingredients- 500g Pork Shoulder (a cut with good texture and less fat)
- 1 Onion (sliced)
- 1 Green Onion (sliced diagonally)
- 8 Perilla Leaves (shiso leaves) (thickly sliced for stir-frying, thinly sliced for garnish)
Spicy & Sweet Marinade- 1 Tbsp Minced Garlic
- 1 tsp Ginger Paste or Minced Ginger
- 1 Tbsp Sugar (adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes) (adjust spice level)
- 1 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce (for stir-frying)
- 1 Tbsp Oyster Sauce (for umami)
- 2 Tbsp Mirin (rice wine) (to remove pork odor)
- 1 Tbsp Corn Syrup or Oligodang (for glaze)
- 1/4 tsp Black Pepper
- A pinch of Sesame Seeds (for garnish)
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Paste or Minced Ginger
- 1 Tbsp Sugar (adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes) (adjust spice level)
- 1 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce (for stir-frying)
- 1 Tbsp Oyster Sauce (for umami)
- 2 Tbsp Mirin (rice wine) (to remove pork odor)
- 1 Tbsp Corn Syrup or Oligodang (for glaze)
- 1/4 tsp Black Pepper
- A pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Pat the pork shoulder dry with paper towels to remove excess blood. This step is crucial for a clean flavor without any gamey smell. Pork shoulder is a great choice as its moderate fat content keeps it tender and chewy when cooked.
Step 2
Slice the onion into thick strips, about 0.5cm wide. The sliced onion will add sweetness and texture as it cooks.
Step 3
Cut the green onion diagonally into approximately 3-4cm lengths. This shape helps the onion absorb the sauce well and looks appealing when cooked.
Step 4
Prepare the perilla leaves by slicing them. Set aside some to be stir-fried with the pork and some to be thinly julienned for garnish. For the stir-frying portion, slice them a bit thicker so they retain some texture.
Step 5
For the garnish, thinly julienne the remaining perilla leaves. This adds both flavor and visual appeal to the finished dish.
Step 6
Now, let’s make the delicious marinade. In a wok or a wide pan, combine minced garlic (1 Tbsp), ginger paste or minced ginger (1 tsp), sugar (1 Tbsp), gochugaru (2 Tbsp), gochujang (1 1/2 Tbsp), soy sauce (1 Tbsp), oyster sauce (1 Tbsp), mirin (2 Tbsp), corn syrup or oligodang (1 Tbsp), and black pepper (1/4 tsp).
Step 7
Mix all the marinade ingredients thoroughly with a spoon or spatula. Ensure there are no clumps for an even flavor distribution.
Step 8
Add the pork shoulder, from which you’ve removed the blood, to the prepared marinade. Mix well by hand, ensuring each piece of pork is evenly coated with the sauce. This thorough coating is key to great flavor.
Step 9
Let the marinated pork rest for about 10 minutes. This short marinating time allows the flavors to penetrate the meat, enhancing its taste significantly.
Step 10
Now, it’s time to cook the pork. Place the marinated pork in the wok or pan over high heat and cover with a lid. Cooking it covered on high heat initially helps to cook the pork through quickly.
Step 11
Once the pork has started cooking, remove the lid and stir-fry until most of the liquid has evaporated. For a smoky, restaurant-style flavor similar to Jeyuk Bokkeum, you can let the pork slightly char by cooking it over high heat without stirring too much. Be careful not to burn it excessively.
Step 12
When the liquid from the pork has significantly reduced, add the sliced onions and green onions to the pan. Continue to stir-fry everything together.
Step 13
Stir-fry the mixture over medium heat until the sauce has thickened and coats the ingredients nicely. Ensure all ingredients are well combined and cooked through.
Step 14
Finally, add the thickly sliced perilla leaves. Stir-fry briefly over high heat, just enough to incorporate them without making them too soggy. The goal is to retain their fresh aroma.
Step 15
Transfer the delicious Gochujang Pork Bulgogi to a serving plate. Garnish with the thinly julienned perilla leaves and a sprinkle of sesame seeds. Enjoy this flavorful dish with a side of warm rice!
