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.

Course Side Dish

Cuisine Asian, Korean

Prep Time 5

Cook Time 10

Marinating Time 20

Total Time 35

Servings

Calories 207kcal

Author Michelle

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

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