Spicy Pork Bulgogi (Jeyuk Bokkeum)

Spicy pork bulgogi made with thinly sliced pork shoulder and gochujang. This Korean stir-fry cooks quickly over high heat and pairs well with rice or lettuce wraps.

Course Dinner, Main Course

Cuisine Korean

Diet Low Lactose

Keyword gochujang pork, jejuk bokkeum, Korean BBQ pork belly, Korean dinner recipe, korean pork, Korean pork dish, Korean pork stir fry, Korean spicy pork, pork bulgogi recipe, spicy Korean pork recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 202

Author Hyegyoung K. Ford

Ingredients

2 lb (900 g) pork shoulder or pork butt, very thinly sliced
2 tbsp (30 ml) canola oil
2 tsp (8 g) sugar
1 Asian leek or 4 green onion, chopped
1/2 large onion sliced

For seasoning paste:

6 tbsp (90 g) Korean chili paste (gochujang)
1-2 tbsp (6–12 g) Korean chili flakes (gochugaru)
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) sweet rice wine (mirim)
2 tbsp (24 g) sugar
3 cloves garlic finely minced
1 1/2 tsp (7 g) ginger paste
1 tbsp (15 ml) sesame oil
1 tbsp (9 g) toasted sesame seeds
1/2 tsp (2 g) black pepper

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

Slice Thinly: Cut pork about ⅛ inch thick for even cooking and better sauce absorption. If slicing at home, freeze the meat briefly to make it easier to cut clean slices.
Use High Heat: Cook over high heat to evaporate moisture quickly and allow the sauce to reduce and cling. A cast iron skillet or carbon steel wok retains heat best. Avoid nonstick pans, which cannot maintain high temperature.
Do Not Overcrowd: Cook in batches if needed. Leaving space between slices allows proper searing instead of steaming.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a skillet over medium-high heat until warmed through. Add a small amount of oil if needed. Avoid microwaving to prevent the pork from becoming tough.

Nutrition