Spicy Korean Pork Bulgogi Recipe: Bold & Tasty

If you love bold, spicy flavors and tender meat, then this Spicy Korean Pork Bulgogi recipe is for you! Bulgogi, a traditional Korean dish, is usually made with beef, but pork is a fantastic alternative that adds an extra layer of juiciness and richness. This version features marinated pork shoulder, which is seared quickly to caramelize and lock in all the wonderful flavors. The marinade, with its perfect blend of sweet, salty, and spicy, infuses the meat with incredible depth. Serve it over steamed rice or in lettuce wraps, and you’ve got yourself a meal that will excite your taste buds.

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Why You’ll Love Spicy Korean Pork Bulgogi

This recipe is everything you want in a quick and delicious meal: bold flavors, a little heat, and juicy, tender pork. The marinade does all the work, transforming simple pork into a vibrant and savory dish with just a few ingredients. Whether you’re hosting a casual dinner or making a weeknight meal, Spicy Korean Pork Bulgogi delivers incredible flavor and can be prepared in under an hour.

This dish is highly adaptable, so if you like it extra spicy, feel free to add more gochujang (Korean chili paste), or tone it down if you’re not as fond of heat. And the best part? The leftovers (if there are any) make for an amazing lunch the next day!

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Ingredients

Here’s what you’ll need to make the Spicy Korean Pork Bulgogi:

For the Pork Marinade:

• 1 ½ lbs pork shoulder (thinly sliced, or pork belly or pork loin if preferred)
• 3 tablespoons soy sauce
• 2 tablespoons gochujang (Korean chili paste, for heat and depth of flavor)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar (or honey for a lighter sweetness)
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 teaspoons gochugaru (Korean red pepper flakes, for extra heat, optional)
• 1 tablespoon grated pear or apple (optional, helps tenderize and adds sweetness)
• 1 tablespoon sesame seeds (for garnish)
• 1-2 green onions, chopped (for garnish)

For Cooking:

• 1 tablespoon vegetable oil (for frying)
• 1 tablespoon garlic, minced (for stir-frying)
• 1 medium onion, thinly sliced (optional for extra flavor)
• 1 bell pepper, thinly sliced (optional for added crunch and color)
• 1 tablespoon soy sauce (to taste)
• Steamed rice or lettuce leaves (for serving)

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How to Make Spicy Korean Pork Bulgogi

This recipe is quick, easy, and perfect for weeknight dinners. Let’s walk through the steps:

1. Prepare the Pork and Marinade

• Start by thinly slicing the pork shoulder into bite-sized pieces. If you’re using pork belly, slice it thinly as well for the best texture. If the pork is too thick to slice, freeze it for about 30 minutes to make cutting easier.
• In a large bowl, combine the soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, garlic, ginger, and optional grated pear or apple. Stir well to create a smooth marinade. Add the gochugaru (red pepper flakes) if you want extra heat.
• Add the sliced pork to the marinade and toss it to coat thoroughly. For the best flavor, let the pork marinate for at least 30 minutes, or up to 2 hours if you have the time. You can also marinate it overnight for even more intense flavor.

2. Cook the Bulgogi

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and stir-fry for 1 minute, until fragrant.
• Add the marinated pork to the pan, along with any remaining marinade. Stir-fry for about 5-7 minutes or until the pork is cooked through and caramelized, stirring occasionally to ensure even cooking.
• If you’re adding onions and bell peppers, toss them in with the pork about halfway through cooking to soften slightly, but still maintain some crunch.
• Once the pork is cooked and slightly crispy at the edges, taste and adjust with a little more soy sauce if you like it saltier or more gochujang if you want extra spice.

3. Serve

• Serve the Spicy Korean Pork Bulgogi over steamed white rice or brown rice for a more wholesome meal. Alternatively, for a low-carb option, you can serve it in lettuce wraps for a fresh, crunchy bite.
• Garnish with sesame seeds and chopped green onions for an extra layer of flavor and color.

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Pro Tips

1. Slice the Pork Thinly: Thin slices are key to achieving that melt-in-your-mouth texture and allowing the marinade to soak in. If you find it difficult to slice the pork, place it in the freezer for about 30 minutes beforehand.
2. Adjust the Spice Level: If you’re not a fan of too much heat, reduce the amount of gochujang or skip the gochugaru. For a milder version, you can add a touch of honey or sugar to balance out the spice.
3. Use a High-Heat Cooking Method: To get that delicious caramelized exterior, cook the pork over medium-high heat, and don’t overcrowd the pan. This will help the pork cook quickly and brown nicely.
4. Substitute Pork with Other Meats: You can use beef, chicken, or even tofu if you prefer. Just make sure to adjust cooking times accordingly, as different meats require different cooking times.
5. Make it Ahead: This dish is great for meal prep. Marinate the pork ahead of time, and cook it the day you want to serve it. Leftovers can be stored in the fridge for up to 3 days.

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How to Serve

Spicy Korean Pork Bulgogi is incredibly versatile and can be served in many ways:

• With Steamed Rice: This is the classic way to enjoy Bulgogi. The savory, spicy pork pairs perfectly with a bowl of warm, fluffy rice.
• In Lettuce Wraps: For a low-carb or gluten-free option, serve the bulgogi in lettuce wraps. Just scoop a spoonful of the pork into a large leaf of lettuce, top with rice, and roll it up for a fresh, crunchy bite.
• In a Bowl: You can create a Bulgogi rice bowl with steamed rice, some sautéed vegetables, and a fried egg on top.
• With Noodles: For something a bit different, toss the bulgogi with noodles (like soba or rice noodles) and some fresh veggies for a quick and satisfying meal.

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Nutritional Information (Per Serving)

Here’s an approximate breakdown for one serving of Spicy Korean Pork Bulgogi (based on 4 servings):

• Calories: 350-400 (depending on portion size and rice)
• Protein: 25-30g (from the pork)
• Fat: 20-25g (from the pork and sesame oil)
• Carbohydrates: 15-20g (mainly from the rice or lettuce)
• Fiber: 2-3g (from the veggies and gochugaru)

This recipe is high in protein and flavor while still being reasonably light, especially if served with lettuce wraps instead of rice.

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Storage and Reheating Tips

• Storing: Leftover bulgogi can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat the bulgogi in a pan over medium heat until warmed through, or microwave for a few minutes. The pork can also be served cold in salads or wraps if you prefer.
• Freezing: You can freeze the cooked pork bulgogi for up to 2 months. To reheat, thaw in the fridge overnight and warm it up in a pan.

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Conclusion

Spicy Korean Pork Bulgogi is a flavorful, easy-to-make dish that’s sure to become a hit with your family and friends. With its tender pork, bold flavors, and just the right amount of spice, it’s perfect for any occasion. Serve it over rice, in lettuce wraps, or even with noodles, and you’ve got a meal that’s satisfying and delicious. Try it out for your next dinner and enjoy the wonderful flavors of Korean cuisine!