Spicy Pork Bulgogi (Jeyuk Bokkeum)

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

Spicy Pork Bulgogi (Jeyuk Bokkeum)

Spicy Pork Bulgogi (Jeyuk Bokkeum) is a quick Korean stir-fry made with thinly sliced pork, gochujang, and a touch of sweetness. It cooks in under 20 minutes and delivers bold, smoky-sweet flavors—perfect with rice or wrapped in lettuce leaves.

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

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 & Best Cookware: Stir-fry over high heat to quickly evaporate moisture and create a deep sear, just like Korean BBQ. Use a cast-iron skillet or carbon-steel wok for the best heat retention and caramelization—nonstick pans can’t handle the temperature needed for that smoky, charred flavor.
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.

Nutrition