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Korean Spicy Pork Bulgogi (Dwaeji Bulgogi)

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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.

Ingredients

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  • 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

  1. In a mixing bowl, combine gochujang, gochugaru, soy sauce, sesame oil, sugar, honey, mirin, garlic, and ginger. Mix to form a marinade.
  2. 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).
  3. Heat a large skillet or grill pan over medium-high heat.
  4. Add marinated pork and cook 6–8 minutes, stirring occasionally, until fully cooked and slightly caramelized.
  5. Remove from heat and garnish with green onions and sesame seeds if desired.
  6. 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

Find it online: https://yumfoodusa.com/korean-spicy-pork-bulgogi-dwaeji-bulgogi/