Thinly sliced pork marinated in a bold and fiery gochujang sauce, stir-fried until tender and slightly caramelized—Korean Spicy Pork Bulgogi, or Dwaeji Bulgogi, is a flavorful and satisfying dish that delivers authentic Korean BBQ flavor in under an hour. Serve it with steamed rice or lettuce wraps for a delicious and well-balanced meal.
Why You’ll Love This Recipe
- Bold Korean Flavors: Rich in umami, heat, and subtle sweetness, this dish captures the essence of Korean cuisine.
- Quick Cooking: While it marinates for deeper flavor, the actual cook time is just 8 minutes.
- Versatile Serving Options: Pairs beautifully with rice, noodles, lettuce wraps, or banchan (Korean side dishes).
- Customizable Heat Level: Adjust the spice to suit your preference.
- Perfect for Weeknights or Meal Prep: Easy to prepare ahead and cook on demand.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 lb pork shoulder or pork belly, thinly sliced
3 tablespoons gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon honey or rice syrup
2 tablespoons mirin or rice wine
1 tablespoon minced garlic
1 teaspoon grated ginger
1 small onion, thinly sliced
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)
Directions
- In a large mixing bowl, combine gochujang, gochugaru, soy sauce, sesame oil, sugar, honey (or rice syrup), mirin, minced garlic, and grated ginger. Mix thoroughly to create the marinade.
- Add the thinly sliced pork and onions to the marinade. Toss well to coat every piece evenly.
- Cover and marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2–4 hours.
- Heat a large skillet or grill pan over medium-high heat.
- Add the marinated pork and onions to the hot pan. Stir-fry for 6–8 minutes, or until the pork is fully cooked and slightly caramelized.
- Remove from heat and garnish with sliced green onions and sesame seeds if using.
- Serve hot with steamed rice, lettuce wraps, or traditional Korean sides like kimchi.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cooking Time: 8 minutes
Total Time: 53 minutes
Calories per Serving: 395 kcal
Variations
- Milder Version: Use less gochugaru or omit it entirely to reduce spiciness.
- Extra Spicy: Add chopped fresh chili or a dash of Korean chili oil.
- Vegetarian Option: Substitute pork with firm tofu or king oyster mushrooms.
- Add Veggies: Stir in bell peppers, carrots, or zucchini for added nutrition and texture.
- Grilled Bulgogi: Grill the pork on a BBQ or cast iron grill pan for smoky flavor.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Marinated raw pork can be frozen for up to 1 month. Thaw overnight before cooking.
Reheating: Reheat gently in a skillet over medium heat until warmed through. Avoid microwaving to preserve texture.
FAQs
What cut of pork is best for Dwaeji Bulgogi?
Pork shoulder is traditional due to its balance of meat and fat, but pork belly also works well for a richer taste.
Can I use store-bought gochujang?
Yes. Authentic gochujang from a Korean market or international aisle is perfect for this dish.
How thin should the pork be sliced?
Slices should be about 1/8-inch thick for fast, even cooking. Freeze the pork slightly to make slicing easier.
Is gochugaru necessary?
Gochugaru adds a distinct smoky heat, but you can adjust or omit it based on your spice tolerance.
What can I use instead of mirin?
Use rice wine, dry sherry, or a mix of white wine and a pinch of sugar as a substitute.
Can I make this dish in advance?
Yes. You can marinate the pork a day ahead and store it in the fridge until ready to cook.
What side dishes go well with Korean spicy pork?
Kimchi, pickled radish, steamed rice, cucumber salad, and miso soup all pair nicely.
Can I grill instead of stir-frying?
Absolutely. Grill over high heat for a smoky BBQ version.
How do I serve this for a Korean-style meal?
Offer it with steamed rice, lettuce leaves, ssamjang (Korean dipping sauce), and assorted banchan.
Can I double the recipe?
Yes, simply scale the ingredients. Cook in batches to avoid overcrowding the pan.
Conclusion
Korean Spicy Pork Bulgogi is a flavorful, satisfying, and quick-cooking dish that brings the heat and depth of Korean cuisine straight to your kitchen. Whether enjoyed in a rice bowl, lettuce wrap, or alongside traditional side dishes, it’s a delicious way to spice up any meal. With just a few pantry staples and a bit of marinating time, you can enjoy authentic dwaeji bulgogi any night of the week.
PrintKorean Spicy Pork Bulgogi (Dwaeji Bulgogi)
Thinly sliced pork shoulder or belly marinated in a bold and fiery gochujang-based sauce, then stir-fried until tender and caramelized. A classic Korean BBQ favorite best enjoyed with rice, lettuce wraps, or kimchi.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 53 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Korean
- Diet: Halal
Ingredients
- 1 lb pork shoulder or pork belly, thinly sliced
- 3 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon honey or rice syrup
- 2 tablespoons mirin or rice wine
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 small onion, thinly sliced
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- In a mixing bowl, combine gochujang, gochugaru, soy sauce, sesame oil, sugar, honey, mirin, garlic, and ginger. Mix to form a marinade.
- Add sliced pork and onions to the bowl, tossing thoroughly to coat. Cover and marinate at least 30 minutes (or up to 4 hours for deeper flavor).
- Heat a large skillet or grill pan over medium-high heat.
- Add marinated pork and cook 6–8 minutes, stirring occasionally, until fully cooked and slightly caramelized.
- Remove from heat and garnish with green onions and sesame seeds if desired.
- Serve hot with steamed rice, lettuce wraps, or kimchi.
Notes
- For extra smoky flavor, cook on a grill instead of a skillet.
- Adjust spiciness by reducing or increasing gochugaru and gochujang.
- Great for meal prep—store leftovers in the fridge for up to 3 days.
- Pairs perfectly with traditional Korean side dishes (banchan).
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 395 kcal
- Sugar: 12g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg