Spicy & Sweet Gochujang Pork Bulgogi: The Ultimate Recipe
Unlock the Flavor: A Detailed Gochujang Pork Bulgogi Recipe for Your Kitchen
Experience the irresistible allure of Gochujang Pork Bulgogi, a dish that perfectly complements fresh leafy greens for a truly delightful meal. Traditionally prepared with tender cuts like pork shoulder or thinly sliced pork belly, this recipe brings out a wonderfully chewy texture. Prepare to wow your taste buds with this flavorful and satisfying Korean classic, easily made in your own home!
Main Ingredients
- Pork Shoulder 600g (or Pork Belly, thinly sliced)
- 1 stalk Green Onion
- 1/2 Onion
- 1 Korean Chili Pepper (Cheongyang)
- 1 Tbsp Cooking Oil
Cooking Instructions
Step 1
Let’s start by preparing the star of our dish: the gochujang marinade! In a medium bowl, combine 2 Tbsp gochujang, 2 Tbsp gochugaru, 3 Tbsp soy sauce, 1 Tbsp minced garlic, 2 Tbsp rice syrup (for sweetness), 1 Tbsp sesame oil, 2 Tbsp cooking wine (to tenderize and remove gamey odors), and a pinch of sesame seeds. Whisk everything together until you have a smooth, well-combined paste.
Step 2
Now, place the 600g of pork shoulder (or your chosen cut) into a large bowl. Pour all of the prepared gochujang marinade over the pork. Using your hands, gently but thoroughly mix the marinade into the pork, ensuring every piece is coated evenly. This step is crucial for infusing maximum flavor.
Step 3
While you can cook the pork immediately, allowing it to marinate in the refrigerator for at least 30 minutes will significantly enhance the flavor. This resting period lets the marinade penetrate the meat deeply, resulting in a richer and more complex taste. Patience here truly pays off!
Step 4
Next, let’s prepare the vegetables that will add freshness and complexity to your bulgogi. Slice the green onion stalk into large pieces. Thinly slice the half onion. If you enjoy a bit of heat, finely chop the Korean chili pepper. You can also add a red chili pepper for extra color.
Step 5
Time to start cooking! Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the sliced green onions and sauté until fragrant and lightly browned, creating ‘pa-gi-reum’ (scallion oil). This step builds a wonderful aromatic foundation for the bulgogi.
Step 6
Once the scallion oil is fragrant, add the marinated pork to the pan. Stir-fry the pork until it’s about halfway cooked. Then, add the sliced onions and chopped chili peppers, continuing to stir-fry until all ingredients are well combined and the pork is nearly cooked through.
Step 7
To ensure the bulgogi cooks evenly and doesn’t burn, keep the heat at a moderate level. Spread the ingredients out in the pan and stir occasionally. Continue cooking until the pork is fully cooked and the sauce has thickened slightly, coating everything beautifully.
Step 8
Once cooked, cut the pork into bite-sized pieces. If you’re using thicker cuts of meat, you can use kitchen scissors to easily cut them directly in the pan for convenient eating.
Step 9
Voila! Your delicious Gochujang Pork Bulgogi is ready! Serve it over a bed of hot rice for a hearty meal, or wrap generous portions in fresh lettuce leaves for an authentic Korean experience. The spicy, sweet, and savory flavors are truly addictive!
Step 10
I personally love enjoying this bulgogi wrapped in crisp green lettuce. The freshness and crunch of the lettuce beautifully balance the rich flavors of the pork. Feel free to use your favorite type of lettuce or other쌈 (ssam) vegetables. Enjoy this delightful Gochujang Pork Bulgogi recipe!
