Pork Bulgogi (Spicy Korean Pork)

Ingredients

• 52 gall-purpose soy sauce
• 90 ggochujang
• 8 ggochugaru
• 25 grice syrup (or honey)
• 13 gmirin
• 5 gsesame oil
• 0.4 gblack pepper
• 280 gKorean pear
• 40 ggarlic
• 14 gginger
• 907 gpork shoulder and/or belly
• 200 gyellow onion, julienned
• 52 ggreen onions, cut into 7.5 cm pieces
• 23 gvegetable oil

Instructions

1. 1

   Mix the marinade

   In a bowl, whisk together the soy sauce, gochujang, gochugaru, rice syrup, mirin, sesame oil and black pepper until the mixture is smooth and combined.

2. 2

   Add pear and aromatics

   Transfer the whisked marinade ingredients to a food processor with the pear, garlic and ginger.

3. 3

   Blend and taste

   Pulse 10–15 times, or until the ingredients form a liquid marinade. Taste and adjust if needed: add gochugaru and/or gochujang for more heat, rice syrup for extra sweetness, or soy sauce for more saltiness. The recipe is mildly spicy as written.

4. 4

   Coat the pork

   Put the pork slices, yellow onion and green onion in a large mixing bowl. Pour over the marinade and use your hands or tongs to coat every piece thoroughly.

5. 5

   Marinate the meat

   Place the meat in an airtight container and refrigerate for at least 1 hour or overnight. Take it out at least 20 minutes before cooking so it can come towards room temperature.

6. 6

   Cook the pork

   Heat the vegetable oil in a cast-iron pan over medium heat. Add the meat and stir as it cooks for about 5–7 minutes, until firm and registering 63°C (145°F).

7. 7

   Cook in batches

   In a 30 cm (12-inch) cast-iron skillet, cook about 300 g (⅔ lb) of meat at a time to avoid crowding and allow some browning towards the end. If burnt bits build up, scrape them out or clean the pan before cooking the next batch.

8. 8

   Serve straight away

   Remove the pork from the pan and serve immediately.

What is pork bulgogi?

Bulgogi is a Korean barbecue preparation in which meat is seasoned in a flavourful marinade and cooked over high heat. Pork versions are often spicy, with gochujang and gochugaru adding chilli depth alongside savoury and sweet notes.

Here, grated or blended pear, garlic and ginger make a smooth marinade that clings to the pork. Cooking the meat in batches helps it brown rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 489 calories, 55g protein, 34g carbs, 15g fat.

The pork supplies most of the protein, while the rice syrup, pear and onion contribute carbohydrates. Pork belly or shoulder and the cooking oil contribute much of the fat. For a balanced plate, serve a portion with plenty of vegetables alongside rice.

The marinade’s flavour balance

Chilli paste and flakes: gochujang brings savoury heat and body, while gochugaru adds a more direct chilli flavour. Taste the blended marinade and adjust its heat or sweetness before coating the pork.

Pear and syrup: Korean pear contributes sweetness and a fruity note, while rice syrup rounds out the sauce. Honey is offered as an alternative to rice syrup.

Soy and aromatics: soy sauce provides saltiness, with garlic and ginger bringing pungency and warmth. Mirin and sesame oil add further depth to the mix.

Choose and slice the pork

Shoulder or belly: either cut works, so choose according to the balance of lean meat and richness you prefer. Thin slices take on the marinade and cook quickly.

Even pieces: try to keep the slices similar in thickness so they cook at the same rate. If the pork is difficult to slice, chilling it briefly can make it firmer to handle.

Marinating and timing

Minimum rest: give the pork at least 1 hour in the fridge so the marinade can flavour the meat. It can also be left overnight, as the method specifies.

Before cooking: set the container on the counter for at least 20 minutes before the pan goes on. Keep the meat refrigerated during the marinating period.

Cook without crowding

Batch size: add only enough pork to leave room in the pan; the recipe uses about 300 g at a time in a 30 cm skillet. Overloading the pan releases moisture and makes browning harder.

Between batches: the sweet marinade can leave dark, burnt pieces behind. Scrape or clean them away before adding the next batch so they do not carry on scorching.

Check doneness and serve

Doneness cue: the recipe says to cook for about 5–7 minutes, until the pork feels firm and reaches 63°C (145°F). Use a food thermometer to check the temperature.

Serving ideas: serve the pork hot with rice and vegetables, or tuck it into lettuce leaves for a fresh, crunchy contrast. The pan juices and onions make a flavourful accompaniment.

Recipe notes & tips

• Blend the marinade until no large pieces of pear, garlic or ginger remain.
• Taste the marinade before adding it to the pork so you can adjust its heat, sweetness or saltiness.
• Arrange the pork in a single loose layer in the pan rather than piling it in.
• Have the next batch ready before cleaning the pan between rounds.
• Serve the pork as soon as it comes out of the pan for the best texture.

Variations

• Adjust the heat: add more gochugaru and/or gochujang to the marinade for a spicier version.
• Use honey: replace the rice syrup with honey for the alternative specified in the recipe.
• Choose shoulder: use pork shoulder if you prefer a less rich cut than belly.
• Serve in lettuce: wrap the cooked pork in lettuce leaves for a crisp, fresh contrast.
• Add a rice side: serve with steamed rice to make the meal more substantial.

Common mistakes to avoid

• Crowding the skillet: the meat is more likely to steam than brown, so cook it in batches.
• Skipping the marinade rest: allow at least 1 hour in the fridge for the pork to take on the seasoning.
• Cooking straight from the fridge: take the pork out at least 20 minutes before cooking, as directed.
• Leaving burnt bits in the pan: scrape or clean the skillet between batches to prevent them scorching further.
• Guessing the doneness: check that the pork reaches 63°C (145°F), as stated in the method.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat in a pan over medium heat until piping hot, stirring so the pieces warm evenly.

Frequently asked questions