Spicy & Sweet Gochujang Pork Bulgogi: An Irresistible Recipe
Spicy & Sweet Gochujang Pork Bulgogi: An Irresistible Recipe
Master the Art of Korean Pork Bulgogi with Gochujang at Home!
Craving something spicy and savory? This Gochujang Pork Bulgogi is your answer! Stir-fried to perfection, it’s so delicious you might not need any other side dishes. It’s fantastic served with fresh lettuce wraps or piled over a bed of steaming rice for a satisfying meal. Enjoy this classic Korean favorite!
Main Ingredients- Pork shoulder or loin, 600g (pre-sliced for bulgogi is convenient)
- Green onions, 2/3 stalk (cut into large, diagonal pieces)
- Onion, 1/2 medium (sliced into thick strips)
- Red chili pepper, 1 (sliced diagonally for color)
- Green chili pepper, 1 (optional, for extra heat)
Spicy & Sweet Sauce- Gochujang (Korean chili paste), 2 Tbsp
- Gochugaru (Korean chili flakes), 3 Tbsp (adjust to your spice preference)
- Soy sauce, 2 Tbsp
- Brown sugar, 1 Tbsp (add a little more if you prefer sweeter)
- Honey, 1 Tbsp (for gloss and deeper flavor)
- Minced garlic, 1 Tbsp
- Cooking wine (mirin or sake), 2 Tbsp (helps tenderize and remove odor)
- Ginger wine or ginger juice, 2 Tbsp (enhances aroma and flavor)
- Sesame oil, 1 Tbsp (for nutty aroma at the end)
- Black pepper, a pinch
- Gochujang (Korean chili paste), 2 Tbsp
- Gochugaru (Korean chili flakes), 3 Tbsp (adjust to your spice preference)
- Soy sauce, 2 Tbsp
- Brown sugar, 1 Tbsp (add a little more if you prefer sweeter)
- Honey, 1 Tbsp (for gloss and deeper flavor)
- Minced garlic, 1 Tbsp
- Cooking wine (mirin or sake), 2 Tbsp (helps tenderize and remove odor)
- Ginger wine or ginger juice, 2 Tbsp (enhances aroma and flavor)
- Sesame oil, 1 Tbsp (for nutty aroma at the end)
- Black pepper, a pinch
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the onion into thick strips and the green onions diagonally into large pieces. Slice the red chili pepper (and green chili pepper, if using) diagonally for a vibrant look. If you prefer it spicier, feel free to increase the amount of green chili or leave the seeds in.
Step 2
Now, let’s make the star of our Gochujang Pork Bulgogi – the sauce! In a bowl, combine Gochujang (2 Tbsp), Gochugaru (3 Tbsp), soy sauce (2 Tbsp), brown sugar (1 Tbsp), honey (1 Tbsp), minced garlic (1 Tbsp), cooking wine (2 Tbsp), ginger wine (2 Tbsp), and a pinch of black pepper. Mix everything thoroughly until you have a smooth, well-combined sauce.
Step 3
Pat the pork slices dry with paper towels to remove any excess moisture and blood. This step helps to reduce any gamey odor and allows the marinade to penetrate better. Pour the prepared sauce over the pork and mix well with your hands, ensuring every piece is evenly coated. For the best flavor, let it marinate for at least 30 minutes, or longer if time permits.
Step 4
Heat a little cooking oil in a pan over medium-low heat. Add the sliced green onions and sauté until fragrant, releasing their aromatic oils. Once the green onions are fragrant, add the sliced onions and stir-fry until they become translucent.
Step 5
When the onions start to turn transparent, add the marinated pork to the pan. It’s best to cook this over medium-high heat rather than very high heat to ensure the meat cooks through without burning.
Step 6
Stir-fry the pork, ensuring it’s spread out and turning it occasionally to cook evenly. Cook until the meat is no longer pink and the sauce has thickened slightly, but avoid letting it become too dry. Keep stirring to prevent sticking and ensure uniform cooking.
Step 7
Once the pork and onions are cooked and the sauce has reduced to a desirable consistency, add the diagonally sliced chili peppers and stir-fry for another minute to combine. Serve immediately with fresh lettuce leaves for wraps, sliced garlic, or enjoy it as a delicious topping for steamed rice. A truly satisfying meal awaits!
