On restaurant menus, I’ve seen Korean Spicy Pork identified with various names like Jeyuk Bokkeum, Dweji Bulgogi, and even just Spicy Pork Bulgogi. I would love to know the actual name of the dish if anybody knows! Whatever the name of this amazing dish is, Korean spicy pork is probably my favorite Korean dish of all time. I love love love the funky unique flavor of Gochujang in the flavor-packed marinade and the fatty and meaty thinly sliced pork shoulder. The pairing is amazing!
Korean spicy pork is best cooked in a cast iron on medium-high until the liquid evaporates and begins frying the pork and concentrating and locking in all the flavors. It ends up being very similar to the dish coming out on a sizzling plate at Korean restaurants with the meat still smoking hot and sizzling. The flavor bomb is amazing and ridiculously addicting.
At Korean restaurants, spicy pork is traditionally served with steamed rice and sides of pickled veggies. At our house, we love making little salad boats and salad wraps by topping red lettuce with rice, spicy pork, and Kimchi. So gooooood!
1.5 pounds pork shoulder/butt, thinly sliced
1 yellow onion, thinly sliced
3 green onions, chopped into 2-inch pieces
1/3 cup gochujang chili paste
2 tablespoons garlic cloves, grated
1 tablespoons ginger, grated
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon Mirin
1 tablespoon sesame oil
2 tablespoons sugar
1/2 teaspoon pepper
1 tablespoon sesame seeds (for garnish)
Make Marinade – In a medium bowl, add Gochujang chili paste, garlic, ginger, soy sauce, rice vinegar, Mirin, sesame oil, sugar, and pepper. Mix well until combined and sugar is dissolved.
Marinate Pork – Add pork, onions, and green onions to the bowl of marinade. Mix well. Marinate pork in the refrigerator for at least 30 minutes.
Cook Spicy Pork – Add marinated pork to a large skillet. Heat the large skillet on medium-high heat. Cook and stir frequently until the liquid evaporates and pork browns. Turn off heat. Sprinkle sesame seeds on top of the spicy pork and serve.
- We love making lettuce wraps with spicy pork using red leaf lettuce.
- This recipe definitely has a spicy kick to it, but I cook this for the kids so the spice level is controlled. If you like it spicer, add a tablespoon or more of Gochugaru, Korean Chili powder, to spice it up a bit more!
- If you do not have Mirin, just add an extra tablespoon of rice vinegar.
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