Korean Spicy Pork Bulgogi Recipe & Video

Hi guys!

Today I’m sharing Korean Spicy Pork Bulgogi recipe!

Pork Bulgogi is full of flavors, definitely loved by many many people, not only Koreans but around the world!

First thing is first, we need to make the marinate for the amazing flavors!

Combine gochugaru, mirin, fish sauce, soy sauce, maesiaek, sugar, black pepper and garlic in a large mixing bowl and let it sit for 5 minutes. Gochugaru will absorb the moisture from the sauces and will become thick pasty sauce.

Maesilaek is Korean plum extract, you can make it at home during the Maesil season which is June. Check the recipe below!

Maesilaek Korean Plum Extract Recipe & Video

You can also order online, but online products are over priced, so I highly recommend Maesilhood who are selling handcrafted maesilaek made with the Maesil (green plums) from their farm in south California.

All you have to do is send them DM and tell them you are interested in purchasing their maesilaek!

Add pork, mix well with your hand.

I used thinly sliced pork shoulder that I got from local Korean grocery store. You can also use pork belly too. The thinness of  is not necessary. Some preferred thicker pieces of pork for more meatier bite. I like to keep it fattier cut of pork like shoulder, butt or belly for more flavors.

Add onion mix one last time and let it marinade at least 30 minutes to over night.

Thicker the meat, longer marinate time. 

Heat a large skillet over high heat, add cooking oil. 

Add marinated pork and cook until pork is fully cooked and onions are soften about7 to 9 minutes. 

Now, stir in green onions and chili. Cook additional 1 more minute and remove from heat.

Transfer to a serving plate and garnish with sesame seeds and tiny bit of sesame oil.

Serve with warm cooked rice, some lettuce for lettuce wrap and other Korean side dishes! I recommend kimchi, soy bean sprouts side dish and spinach side dish!

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Enjoy!

Korean Spicy Pork Bulgogi

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★★★★★

5 from 6 reviews

• Author: Seonkyoung Longest
• Cook Time: 10 mins
• Total Time: 10 mins
• Yield: 4 1x

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Description

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Ingredients

Scale 1x2x3x

• 4 tbsp gochugaru, Korean red pepper flakes or regular red pepper flakes
• 2 tbsp mirin
• 3 tbsp soy sauce
• 1 1/2 tbsp fish sauce
• 2 tbsp maesilaek, Korean plum extract or apricot jam
• 2 tbsp sugar
• 1/4 tsp black pepper
• 10 cloves garlic, chopped
• 1 1/2 lb pork butt, shoulder or belly, thinly sliced
• 1 large onion, sliced
• 1 tbsp cooking oil
• 4 green onions, cut into 2-inch long pieces
• 1 red or green chili, optional
• sesame seeds
• sesame oil

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Instructions

1. Combine gochugaru, mirin, fish sauce, soy sauce, maesiaek, sugar, black pepper and garlic in a large mixing bowl and let it sit for 5 minutes. Gochugaru will absorb the moisture from the sauces and will become thick pasty sauce.
2. Add pork and onion, mix well with your hand. Let it marinade at least 30 minutes to over night. Thicker the meat, longer marinate time.
3. Heat a large skillet over high heat, add cooking oil.
4. Add marinated pork and cook until pork is fully cooked and onions are soften about7 to 9 minutes.
5. Now, stir in green onions and chili. Cook additional 1 more minute and remove from heat. Transfer to a serving plate and garnish with sesame seeds and tiny bit of sesame oil. Serve with warm cooked rice, some lettuce for lettuce wrap and other Korean side dishes! I recommend kimchi, soy bean sprouts side dish and spinach side dish! Enjoy!