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!
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:
- 6 tbsp Korean chili paste (gochujang)
- 1-2 tbsp Korean chili flakes (gochugaru)
- 2 tbsp soy sauce
- 2 tbsp sweet rice wine (mirim)
- 2 tbsp sugar
- 3 cloves garlic finely minced
- 1 1/2 tsp ginger paste
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1/2 tsp 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 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.
- 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
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