Hi guys!
Today I’m sharing the Korean Spicy Pork Bulgogi recipe!
Pork Bulgogi is full of flavors, definitely loved by many people, not only Koreans but around the world!
The first thing is. First, we need to make the marinade for the fantastic flavors!
Combine gochugaru, mirin, fish sauce, soy sauce, maesilaek, 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 a 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!
You can also order online, but online products are overpriced, so I highly recommend Maesilhood. They sell handcrafted maesilaek made with the Maesil (green plums) from their farm in southern 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 a local Korean grocery store. You can also use pork belly too. The thinness is not necessary—some preferred thicker pieces of pork for meatier bites. 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 marinate for at least 30 minutes overnight.
Thicker the meat, longer marinating time.
Heat a large skillet over high heat, add cooking oil.
Add marinated pork and cook until pork is fully cooked and onions are softened for about7 to 9 minutes.
Now, stir in green onions and chili. Cook an additional 1 more minute and remove from heat.
Transfer to a serving plate and garnish with sesame seeds and a tiny bit of sesame oil.
Serve with warm cooked rice, some lettuce for a lettuce wrap, and other Korean side dishes! I recommend kimchi, soybean sprouts side dish, and spinach side dish!
Kongnamul Muchim (Korean Soybean Sprouts Side Dish) Recipe & Video
Enjoy!
Korean Spicy Pork Bulgogi
- Total Time: 10 mins
- Yield: 4
Description
Ingredients
- 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
Instructions
- 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.
- 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.
- 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! Enjoy!
- Cook Time: 10 mins
29 comments
Can you substitute beef, Lamb or Goat for this recipe ???
I prefer beef over pork but love spicy food. Can I substitute beef for beef?
I’m just missing the maesilaek. If I don’t add that will the taste change?
I’m just missing the maesilaek. If I don’t add that, will the taste any different or do I need to add it?
Will this hold up if I combine and freeze to make later?
Hello maam? thank you very much maam for sharing your korean food recipe it so delicious… My familys they really love korean food, but my problem is not easy to find some of recipes here in davao city philippines
Amazing!!! Since the COVID 19 shut down I’m craving food from all my favorite restaurants that we can longer eat in. So I thought what the hell. And im not disappointed!!! This recipe is PERFECT! Significantly spicy, dont play with this if you don’t love spicy. But I love spicy and it was delicious and easy!!!! Thank you so much. I’ll be trying your beef bulgogi for my “none spicy” eating husband.
hahaha YES! This recipe is DELICIOUS! And the Beef Bulgogi recipe is a much better choice for those non spicy eaters!
I am amazed at how easy this was to make. I loved that you added pictures for reference. My first time making any Asian dish and I’m in heaven it was delicious and my whole family enjoyed! Thank you so much for all this.
Aw! Thank you so much for believing in my recipes! Im so glad your family enjoyed it!
Easy to follow and very tasty (:
Hello – are the carbs so high because you have the rice figured in with the nutrient list?
I live in Los Angeles, not far from Ktown. I’m so happy to be able to make the food I have grown to love, but unfortunately cannot go to with our latest shutdown. Just like my favorite Korean restaurant. Thank you for all your help with Korean cooking. I love your videos and all your help.
Tried making spicy pork bulgogi for the very first time, and I love how simple this recipe is. Hubby was soo pleased and enjoyed this dish very much.
Can I use the regular chilli powder? as I can’t find any korean chilli powder in the Asian shop near us.
Yes you can!
This is a delicious recipe. Does it work with beef as well?
Yes it does! You can use this marinade for seafood, chicken beef, or even tofu! Any type of protein you would prefer!
This is so good! Paired it with some dolsot inspired cast iron crispy riced cauliflower & veggies.
This was amazing. Easy to make. Just so happened I had all the ingredients, including the Plum extract. Will definitely be making this more often
Sooooooo bomb!!!❤️
This was delicious!!! It’s going to become a stable in my house. I made this recipe with what I had on hand , so I used gochujang paste instead gochujaru and I left out the marsilaek since I didn’t have any. It still turned out great and I’m sure it will turn out better once I get my hands on the other items.
Also, I wasn’t able to select 5 fives on your website, but know I am giving this 5 stars! ⭐️⭐️⭐️⭐️⭐️
Thank you so much Racquel! I’m so happy to hear you enjoyed my spicy pork recipe!
None of the links for Maesilaek work. Maesilhood must have gone out of business. Any suggestions? Thanks.
Hi Keith, unfortunately Maesilhood is no longer operating.
You can use any brand of maesilaek if you can find on Amazon or Korean grocery.
You can also substitute with apple or apricot jam.
I hope this helps 🙂
Thank you for this recipe!!! My Korean husband now prefers “my” version over his and said it was at restaurant quality in Korea. It was even better after a few days marinating in the fridge. You’re now my go to for Korean recipes!!
It makes me so happy to hear that Alicia!
Happy cooking 🙂
So my partner and I loved this “spicy pork” dish from a local bento/teriyaki spot… I tried to find a recipe for weeks until I figured to look up Korean recipes instead.. and this is better than the restaurant but so similar.. I have the happiest partner in the world since this recipe allowed me to make this at home whenever we want. THANK YOU!! Totally worth the giant jug of plum syrup I had to get at h mart lol (if you have other uses for this please send my way, I had to buy so much).
Hi Ellie! So happy to hear you and your partner are enjoying this so much 🙂
The plum syrup can be used in many different ways. I always use for marinating meats, especially when making beef bulgogi: https://seonkyounglongest.com/bulgogi/
It also makes great salad dressing. Use your choice of oil, vinegar, salt and pepper and add plum syrup.
I also use when I make kimchi, instead of adding sugar.
You can use in a drink (cold or hot) I love with sparkling water with ice during Summertime or as a hot tea (hot water + plum syrup) after a meal to help digestion. I hope this helps and gives you some good ideas 🙂