Korean Spicy Pork Bulgogi (Jeyuk Bokkeum)

This Korean Spicy Pork Bulgogi recipe results in tender meat infused with a combination of sweet and salty flavors, complemented by a spicy kick from gochujang.

What is bulgogi?

Bulgogi is a Korean dish consisting of thinly sliced, marinated meat which is then grilled or barbecued.

The term bulgogi itself translates to "fire meat," representing the combination of "bul" meaning "fire" and "gogi" meaning "meat."

While beef is the most commonly used meat for bulgogi, variations of this dish can be found using chicken or pork as well.

What is jeyuk bokkeum?

Jeyuk bokkeum or dwaeji bulgogi is Korean stir-fried spicy marinated pork, similar to beef bulgogi.

The pork is cut into thin slices and cooked over a grill or barbecue.

Like beef bulgogi, spicy pork bulgogi is a popular Korean BBQ dish.

Why you'll love this recipe

This recipe for Korean Spicy Pork Bulgogi is:

Easy to make: with only a few ingredients, it's a matter of throwing everything together in a bowl, letting it sit for a while and stir-frying until cooked.

Versatile: use the tender, succulent pork bulgogi in everything from bibimbap rice bowls to gimbap (Korean seaweed rice rolls).

Flavorful: marinating the meat in gochujang infuses it with delicious sweet and savory flavor with a slight kick of spice.

Ingredients you'll need

• thinly sliced pork: you can use pork butt, pork shoulder, or pork belly
• gochujang (Korean chili pepper paste): has a slightly sweet and spicy flavor
• gochugaru (Korean red chili powder): you can substitute with regular chili powder or red chili flakes if you don't have gochugaru, which comes in varying texture from coarse flakes or fine powder; for this recipe I suggest fine flakes
• mirin: or sake, dry sherry, or 1 tablespoon apple cider vinegar with ½ teaspoon of sugar
• granulated sugar: or substitute with rice syrup, honey, or if you wish, you can use freshly grated Asian pear for that similar sweet flavor
• lemon juice: to brighten up the flavours
• soy sauce: adds salty flavor to the meat
• sesame oil: for additional aroma and flavor
• black pepper
• minced garlic
• minced ginger

You can find these ingredients in Korean grocery stores or Asian supermarkets.

How to make spicy pork bulgogi

In a large mixing bowl, make the marinade by adding gochujang, gochugaru, mirin, sugar, lemon juice, soy sauce, sesame oil, black pepper, minced garlic and minced ginger.

Give it a good mix before adding in the sliced pork.

Use a pair of tongs to mix the meat thoroughly with the marinade.

Cover with a lid or plastic wrap and place into the fridge to marinate for at least 20 minutes, or overnight.

In a large frying pan heated over high heat, add in 1 teaspoon of vegetable oil.

Add the thinly sliced pork in a single layer and fry for about 6-7 minutes, or until cooked through. (You may need to cook the pork in batches).

Remove from heat and transfer to a dish.

Garnish with a drizzle a little sesame oil, sprinkle of sesame seeds, and green onions.

How to serve

Serve the Spicy Pork Bulgogi with steamed rice and banchan (side dishes) such as kimchi, bean sprout salad, spicy Korean cucumber (oi muchim), or gamja jorim.

You can wrap the pork bulgogi in perilla leaves (sesame leaf), use it in gimbap, or add it to a lettuce wrap.

Replace it as an alternative to the beef bulgogi in Korean bibimbap.

How to store

Store cooked pork bulgogi in an airtight container in the fridge for up to 1 week.

You can freeze marinated pork bulgogi (uncooked) in an airtight freezer bag for up to 1 month.

Defrost the marinated bulgogi in the refrigerator overnight before cooking.

Expert tips & FAQs

Prefer it more spicy?

Add some additional gochugaru chili powder to the marinade.

Alternate cooking method

Instead of stir-frying the pork bulgogi, you can cook it over a BBQ grill pan or stone grill BBQ plate.

Tip: For tender pork, choose a cut with a little more fat, and don't overcook the meat.

Other delicious Korean recipes you may like

Be sure to check out these recipes:

Korean Bibimbap (Mixed Rice Bowl)

Spicy Gochujang Eggs in Purgatory

Tteokbokki (Korean Rice Cakes in Gochujang Sauce)

Shortcut Homemade Gochujang (Korean Chili Pepper Paste)

Korean Beef Bulgogi

Korean Loaded Fries With Bulgogi Beef & Kimchi

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

4.88 from 8 votes

Korean Spicy Pork Bulgogi (Jeyuk Bokkeum)

This Korean Spicy Pork Bulgogi recipe results in tender meat infused with a combination of sweet and salty flavors, complemented by a spicy kick from gochujang.

Prep Time5 minutes mins

Cook Time10 minutes mins

Marinating Time20 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: Asian, Korean

Servings: 4

Calories: 207kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 2 tablespoon gochujang (Korean red chili pepper paste)
• 1 tablespoon gochugaru (Korean red chili powder)
• 1 tablespoon mirin or sake
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice
• 1 tablespoon soy sauce
• 2 teaspoon sesame oil
• ½ teaspoon black pepper
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 lb pork butt thinly sliced

Cook ModePrevent your screen from going dark

Instructions

• In a large mixing bowl, make the marinade by adding gochujang, gochugaru, mirin, sugar, lemon juice, soy sauce, sesame oil, black pepper, minced garlic and minced ginger.
• Give it a good mix before adding in the sliced pork.
• Use a pair of tongs to mix the meat thoroughly with the marinade.
• Cover with a lid or plastic wrap and place into the fridge to marinate for at least 20 minutes, or overnight.
• In a large frying pan heated over high heat, add in 1 teaspoon of vegetable oil.
• Add the thinly sliced pork in a single layer and fry for about 6-7 minutes, or until cooked through. (You may need to cook the pork in batches).
• Remove from heat and transfer to a dish.
• Garnish with a drizzle a little sesame oil, sprinkle of sesame seeds, and green onions.

Nutrition

Calories: 207kcal | Carbohydrates: 9g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 397mg | Potassium: 479mg | Fiber: 1g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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