Spicy Pork Bulgogi
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5 from 1 vote

Spicy Pork Bulgogi with Kimchi

This is a delicious and fast bowl for those who enjoy Korean BBQ. We marinate thinly-sliced pork with spicy gochujang and fry-it-up quickly. Oh and don't forget that scoop of Kimchi! 
Course: Medium
Servings: 3 people

Ingredients

  • Pork - 400 grams thinly sliced pork butt or pork shoulder
  • Kimchi - few pieces optional
  • Onion - 1
  • Spring onion - 2 Tablespoon

Spicy Marinade

  • Gochujang Korean red chili pepper paste - 4 Tablespoon
  • Gochugaru Korean red chili flakes - 1 Tablespoon
  • Honey - 2 Tablespoon
  • Soy sauce - 1 Tablespoon
  • Minced garlic - 1 Tablespoon
  • Mirin - 1 Tablespoon
  • Sugar - 1/2 Tablespoon
  • Salt - few shakes
  • Black pepper - few shakes
  • Sesame seeds - garnish

Instructions

Prep Ingredients

  • Chop the onion in half. Then cut the onion into thin pieces. Also cut the spring onion into small pieces.
  • Cut pork into bite-sized pieces.
  • Take out a few pieces of Kimchi and set aside for pan-frying.

Make Marinade

  • Take out a large mixing bowl and put in the pork pieces.
  • Mix in all of the listed ingredients for the marinade.
  • Use your hands (and plastic gloves) to coat the meat thoroughly.

Grill Meat

  • Take out a frying pan and put on a medium heat. If you have kimchi - cook that first. Once-pan is hot, drop in some sesame oil and cook the kimchi until it gets some browning on the tips.
  • Then put vegetable oil in the the pan. Place in the pork pieces. Cook the pork until it is 90% cooked.
  • Then put in the onions. Once you see that the meat is fully cook (light sear on the meat) - turn off the heat.
  • Add the green onions in. Garnish with sesame seeds. Serve with a bowl of hot rice!

Notes

  • Cook the meat on a medium heat. When cooking the meat, use a chopstick or a wooden utensil and move around the pork pieces frequently. This will help avoid burning the marinade.
  • Watch video below for more details