Spicy Korean Pork Bulgogi

23 January 2020 Bookmark2
An easy Spicy Korean Pork Bulgogi recipe made with thin slices of side of pork and a sweet gochujang sauce which will be served with a side of rice, wrapped during a lettuce or utilized in tacos!

Korean food (along with Thai food and Indian food) is one among the foremost flavorful foods I even have ever encounter in my life and are some things that i really like to eat often, so naturally i might learn to form it reception especially if it’s simple to form and may be made in but half-hour (minus marinading time).

Spicy Korean Pork Bulgogi
Spicy Korean Pork Bulgogi

Korean spicy pork bulgogi is loaded with spicy and savory flavors from the gochujang paste and fish sauce but also features a balance of sweet in it also from the mirin and therefore the sugars. Its intense in flavor from the garlic, ginger and onion marinade and is completely delicious on top of some plain polished rice to mop up that salty umami sauce.


  • The quickest thanks to enjoy this is often to serve it with some polished rice to mop up the spicy sauce from the side of pork .
  • If you’re feeling a touch fancy otherwise you have guests, you'll also enjoy this as a lettuce wrap as well! i prefer to use green leaf lettuce, and sometimes with a perilla leaf because the wrap. Once you've got the lettuce laid out, you'll add a touch of rice, green onions and a bit of Spicy Korean Pork Bulgogi and wrap it then eat it!
  • This spicy Korean pork also goes well in tacos! If you’re having a taco night, use this because the protein instead and top it together with your usual taco toppings! (I wish to add lime pickled red onions, soured cream and a touch of cheese)

Spicy Korean Pork Bulgogi


  • 1 1/2 lb (650g) pork belly (or pork shoulder/pork butt)
  • 3 stalks of green onions (cut into 1 1/2 inch chunks, including the whites)


  • 2 tablespoons of garlic (grated, approximately 5–6 cloves)
  • 1 1/2 tablespoon of ginger (grated, approximately 1 inch of ginger)
  • 1 medium onion
  • 3 1/2 tablespoons gochujang
  • 1 tablespoons soy sauce (or 1/2 tablespoons fish sauce)
  • 2 tablespoons honey (or sugar)
  • 1 tablespoon sesame oil
  • 2 tablespoons of mirin cooking wine
  • 3 tablespoons water
  • 1 tablespoon gochugaru (Korean chilli flakes) – Optional, if you like it spicy


  1. Remove the root end of the green onion and cut them into 1 1/2 inch long chunks (including the whites of the green onions). Slice the thicker, white ends length wise again so it that it is the same thickness as the greens.
  2. If your pork belly comes with skin, remove the skin and discard it.
  3. Freeze the pork belly for 1 hour. This will make it easier to slice thinly. If you are using a larger cut of meat like a pork shoulder, you may need to freeze it for a longer period of time.

Marinate the Pork Belly:

  1. Peel the garlic, slice the ginger and cut the onion into 1 inch cubes.
  2. In a food processor, blend the garlic, ginger and onion together into a paste. (You can also grate it by hand if you don’t have a food processor.) Place the blended garlic, ginger and onion in a large bowl.
  3. Add the ingredients under ‘Marinade’ into the bowl with the garlic, ginger and onion and mix everything together.
  4. Remove the pork belly from the freezer and thinly slice it. I like to slice it approximately 1/8 inch or thinner.
  5. Add the pork belly into the marinade and mix everything well. Marinade it in the fridge for a minimum of 1 hour (the longer you marinade it, the more flavorful it will be).

Cooking the Spicy Korean Pork Bulgogi:

  1. Set the stove on high heat and set a non-stick frying pan or a high walled pot (to prevent splatter) on the stove and add a bit of oil into it.
  2. Once the oil is hot, add the pork belly in the pan (including any extra marinade, this will be the sauce)
  3. Pan fry on high heat for 8-11 minutes. Pork belly splatters quite a bit, so be careful or wear an apron to prevent staining on your clothes.
  4. Once the pork belly is cooked, turn off heat, add green onions and mix the onions around to let the heat wilt it.

3 Different Ways to Serve This:

  1. The quickest way to enjoy this is to serve it with white rice.
  2. You can also share this and have it as lettuce wraps! Set out a pile of green leaf lettuce, some white rice and if you can find it, some perilla leaves. You can add a bit of rice, green onions and a piece of Spicy Korean Pork Bulgogi to the lettuce and wrap it and then eat it!
  3. This spicy Korean pork also goes well in tacos! If you’re having a taco night, use this as the protein instead and top it with your usual taco toppings! (I like to add lime pickled red onions, sour cream and a bit of cheese)


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