Spicy Pork Bulgogi (Jeyuk Bokkeum)
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
8 people
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Calories
202 kcal
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Course
Main Course, Dinner
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Cuisine
Korean
Spicy Pork Bulgogi (Jeyuk Bokkeum)
Description
This Spicy Pork Bulgogi starts with a seasoning paste mixing traditional Korean chili paste (gochujang), chili flakes (gochugaru), soy sauce, sweet rice wine, sugar, garlic, ginger, sesame oil, toasted sesame seeds, and black pepper. Thinly sliced pork shoulder is combined thoroughly with this paste, either marinated up to 24 hours or cooked immediately.
Cooking involves caramelizing sugar in hot oil to add a subtle sweetness, then stir-frying chopped Asian leek or green onions briefly to infuse the oil. The pork and sliced onions are added and cooked over high heat until the meat is tender and coated with the flavorful sauce, resulting in a dish that balances heat, sweetness, and savory notes.
This dish is commonly served immediately alongside steamed rice and lettuce leaves, which can be used to wrap the pork for a fresh contrast. The method allows flexibility: marinating intensifies flavor, but cooking without marinating still produces a tasty dish.
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 gochujang Korean chili paste
- 1-2 tbsp gochugaru Korean chili flakes
- 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 sesame seeds toasted
- 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).
- Note: If your skillet is not big enough to stir-fry the entire batch of pork, divide the pork in half or in portion you desire. If so, you will need to reduce the amount of oil, sugar, and leek to caramelize per batch accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 357mg | 15% |
| Potassium | 338mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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