Spicy Pork Bulgogi
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
524 kcal
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Course
Main Course
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Cuisine
Korean
Spicy Pork Bulgogi
Description
The dish uses well-marbled pork cuts such as neck or shoulder, sliced thinly to allow quick absorption of the spicy and sweet marinade. The marinade combines soy sauce, gochujang, rice wine or mirin, sugar, sesame oil, garlic, ginger, green onion, and chili powders, creating layers of heat and umami.
Marinating for at least 15 minutes, or up to a day, ensures the flavors penetrate the meat. Cooking is done over high heat, ideally on a grill, for a slightly charred exterior while maintaining juiciness inside. If using a standard grill, adding pierced tin foil underneath helps prevent the thin pieces from falling through.
The finished pork is often garnished with sesame seeds and sliced green onions. It pairs well with rice, fresh vegetable sides, or wrapped in leafy greens (ssam) with spicy ssamjang, offering a satisfying and flavorful Korean-inspired meal.
Ingredients
- 1 lb pork neck butt leg or shoulder, thinly sliced
Pork Bulgogi Marinade
- 2 Tbsp soy sauce
- 2 Tbsp red pepper bean paste 고추장 gochujang, Korean
- 2 Tbsp cooking rice wine or mirin
- 3 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp garlic chopped
- 1 Tbsp fresh ginger grated or chopped
- 1 Tbsp green onion chopped
- 1/4 tsp garlic powder
- 1 tsp red chili powder 고추가루 gochukaroo) +1 tsp to taste, Korean
- 1/4 tsp black pepper
Instructions
- Thinly sliced pieces from the neck, shoulder or hind leg (ham area) are used for pork bulgogi. The cut I bought from my local market is from the neck (collar butt) and it’s called moksal (목살) in Korean.
- Make the marinade by mixing all of the ingredients above.
- Mix the pork slices and the sauce together and marinate for at least 15 min. or more the better. You can marinate pork bulgogi in the fridge for up to a day.
- The best way to cook pork bulgogi is to BBQ it over a grill. But it’s not easy to just directly cook them over the conventional American BBQ grill because the pieces can fall through. Koreans usually use a grill that have smaller openings.
- If using a standard American style grill, you can put a piece of tin foil and poke holes into it with a fork so some direct heat can come through.
Notes
- Garnish cooked pork bulgogi with toasted sesame seeds and thinly sliced green onions to add texture and fresh flavor.
- Serve alongside steamed rice and fresh vegetable side dishes or wrapped in leafy greens with spicy ssamjang for a traditional Korean experience.
- Marinate pork for longer periods in the refrigerator, up to 24 hours, to deepen flavor penetration.
- When grilling on a conventional American grill, use pierced foil to prevent small pork slices from falling through the grates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 46g | 92% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 136mg | 45% |
| Sodium | 1305mg | 54% |
| Potassium | 910mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 83mg | 8% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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