Spicy pork bulgogi (jeyuk bokkeum) is a bold Korean stir-fry with thinly sliced pork, gochujang, and a smoky-sweet caramelized sauce. Ready in minutes, this easy recipe brings authentic Korean BBQ flavors to your table—perfect with rice or lettuce wraps.

Spicy pork bulgogi (jeyuk bokkeum) served with rice and lettuce.

When it comes to Korean food, spicy pork bulgogi (jeyuk bokkeum or dwaeji bulgogi) is a must-try classic. Thin slices of pork are coated in a bold, sweet, and spicy gochujang-based sauce, then quickly stir-fried to smoky perfection. It’s a Korean BBQ favorite and a dish you’ll want to make on repeat.

But here’s the thing—not every spicy pork bulgogi hits the mark. Ever had it too watery or lacking that bold, smoky flavor? The key is how you cook it, and I’ve got a foolproof recipe and expert tips to make sure your pork is never bland, dry, or soupy.

Pork bulgogi stir-fried in a spicy gochujang sauce in a wok.

Why This Spicy Pork Bulgogi is Better

Caramelized Sugar for Deep Smokiness
Many recipes rely on hours of marinating to build flavor, but that doesn’t always create the smoky depth I crave. After trying numerous times, I found a better way: caramelizing sugar with leeks (or scallions) in oil before adding the pork. This trick mimics the smoky char of Korean BBQ, giving the pork a rich, caramelized depth—without drying it out.

No Long Marinade Required
You can skip the long wait—just mix and cook right away! Of course, you can still marinate the pork for up to an hour or overnight if you prefer. But if you’re in a hurry, this method delivers that signature spicy-sweet flavor in under 20 minutes. Easy, quick, and so delicious!

How to Make Spicy Pork Bulgogi (Jeyuk Bokkeum)

Speaking of pork…
For juicy and flavorful pork bulgogi, choose pork with some fat (marbling) to keep it moist. Pork shoulder (moksal) or pork butt is ideal, as they have the right balance of lean meat and fat.

First, Make the marinade. Grab the ingredients; gochujang, gochugaru, soy sauce, rice wine, sugar, garlic, ginger, sesame oil, and sesame seeds. Mix it up, add the pork slices, and toss.

Smart Swap! Swap the pork for chicken thighs or tofu cubes for a delicious alternative. Chicken keeps it juicy (similar to my chicken bulgogi recipe), while tofu makes a great vegetarian option.

A small amount of sugar added to hot oil in a skillet.
Sugar caramelizing in hot oil in a skillet.

Now, add a little bit of sugar in hot oil and let the sugar turn brown and caramelized.

Chopped Asian leek stir-frying in a hot wok.

Add the chopped Asian leek (or green onion) and stir-fry quickly to infuse the oil.

Gochujang marinated pork and onion placed in a skillet.

Next, add pork and onion. The meat should sizzle right away when you add it to the skillet.

Jeyuk bokkeum stir-frying in a wok.

Stir-fry the pork until the pork is tender. Serve immediately with rice.

Note: In Korean homes, this marinated pork is traditionally pan-fried, as the name suggests—”Jeyuk” means pork, and “Bokkeum” means stir-fry, but you can also grill it over an open flame.

A piece of spicy pork bulgogi with a lettuce wrap and rice.

How I Love to Serve Jeyuk Bokkeum (Spicy Pork Bulgogi)

For me, jeyuk bokkeum is perfect with just a bowl of steamed rice and a few Korean side dishes. But it’s even better when you wrap it up in leafy greens—green leaf lettuce or perilla leaves (kkaennip) add fresh crunch and earthy flavor. Don’t forget a dab of ssamjang for that classic Korean BBQ-style bite.

If you want a heartier meal, many Korean families enjoy jeyuk bokkeum with doenjnag jjigae (Korean soybean paste stew on the side. But honestly? However you like it best is the right way to enjoy it!

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Spicy Korean pork stir-fry is served with rice and lettuce.

Spicy Pork Bulgogi (Jeyuk Bokkeum)

This spicy pork bulgogi (jeyuk bokkeum) is a quick and flavorful Korean stir-fry made with tender pork, gochujang, and a rich, smoky-sweet sauce. Caramelized sugar enhances the depth of flavor, giving it a restaurant-quality taste. Serve with rice or wrap in lettuce for a classic Korean BBQ experience!
5 from 15 ratings

Ingredients

  • 2 lb (900 g) pork shoulder , or pork butt, very thinly sliced
  • 2 tbsp canola oil
  • 2 tsp sugar
  • 1 Asian leek , or 4 green onion, chopped
  • 1/2 large onion, sliced

For seasoning paste:

Instructions 

  • To make the seasoning paste for pork, combine chili paste, chili flakes, soy sauce, rice wine, sugar, garlic, ginger puree, sesame oil, sesame seeds, and black pepper in a small mixing bowl; mix well.
  • In a large mixing bowl, separate each slice of pork and put them in a bowl. Add the seasoning paste and mix well (Wearing a disposable food glove is helpful). You can make this step ahead of time and let it marinate in the refrigerator up to 24 hrs. Or you can go straight to stir-fry without marinating at all.
  • Heat 2 tablespoon of oil in a deep skillet or wok over high heat. Add 2 teaspoon of sugar and swirl the pan around. Let the sugar turn brown and caramelized.
  • Quickly add the chopped Asian leek (or green onion) and stir-fry for 30 seconds to infuse the oil. Add pork and onion. Stir-fry pork and onion until they are fully cooked and tender, about 3-4 minutes. Serve immediately with rice and lettuce (if desired).

Notes

Recipe Success Tips
  • Pork Slicing: Slice pork about ⅛ inch thick for even cooking and better marinade absorption. Pre-sliced pork shoulder is often available at Korean grocery stores. If cutting it yourself, freeze the meat for an hour first—it makes slicing easier.
  • High Heat Cooking: Always stir-fry on high heat to quickly evaporate moisture and get a rich sear, similar to Korean BBQ.
  • Best Cookware: I recommend using a cast-iron skillet or carbon steel wok for better heat retention and caramelization. I avoid nonstick pans because they just can’t handle the high heat needed for that deep sear.
  • Avoid Overcrowding: Cook in batches to prevent steaming. Leave space between pork slices and let them sear undisturbed for a smoky, juicy bite.
Storage and Reheating
  • Let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.
  • For the best flavor, reheat in a pan over medium-high heat until warmed through. If it looks dry, add a little oil. Avoid microwaving, as it can make the pork tough and gamy.
Calories: 202kcal, Carbohydrates: 12g, Protein: 15g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 357mg, Potassium: 338mg, Fiber: 1g, Sugar: 7g, Vitamin A: 359IU, Vitamin C: 4mg, Calcium: 32mg, Iron: 1mg
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