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Sweet and Spicy Bulgogi Pork on a white plate on a white marble table.
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Sweet and Spicy Bulgogi Pork

This Sweet and Spicy Bulgogi Pork is ago-to dinner in Korean homes and a favorite on restaurant menus—but now you canrecreate it at home using ingredients from your local grocery store.
Prep Time15 minutes
Cook Time15 minutes
Marinade Time3 hours
Total Time3 hours 30 minutes
Servings: 2
Author: Pam Werley

Ingredients

Marinade:

  • 1 tablespoon gochujang paste
  • 1 tablespoon minced garlic
  • 2 teaspoons fish sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons maesil cheong or maple syrup
  • 2 teaspoons goghugaru or ground red chili pepper
  • 2 teaspoons granulated sugar
  • 1 ½ teaspoons distilled white vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon grated fresh ginger

Pork

  • ½ pound thinly sliced skinless pork belly or pork tenderloin
  • 2 teaspoons vegetable oil
  • 1 carrot peeled and cut into 3-inch match sticks
  • ¼ yellow onion sliced ¼ inch thick
  • 2 scallions cut into 1 ½ inch lengths, white parts halved lengthwise
  • 1 ounce perilla leaves or a mix of spinach mint and basil, sliced ½ inch thick (need cup amount)
  • ½ teaspoon sesame seeds toasted

For Serving:

  • 1 cup short grain sticky rice or sushi rice
  • 2 teaspoons brown sugar
  • 1 tablespoon soy sauce or tamari
  • 4 to 6 leaves of lettuce

Instructions

For the Pork and Marinade:

  • Whisk all ingredient together in a large bowl. Separate slices of pork, pat dry with paper towels. Cut pork into rough 3 inch by 1 ½ inch pieces. Add the pork to the marinade and toss until evenly coated. Cover and refrigerate for at least 3 hours or up to 24 hours.

Cook Your Rice.

  • Rinse your rice in a sieve until the water runs clear. Toss it in a saucepan with 2¼ cups of water, bring it to a boil, then cover and let it simmer on low for about 15 minutes. Once it’s done, take it off the heat, fluff it with a fork, and stir in some brown sugar and soy sauce. Cover it back up and let it sit for 10 minutes.

For the Korean spicy stir fry:

  • Heat oil in 12-inch flat bottomed wok or 10-inch nonstick skillet over high heat until shimmering. Add pork and cook, tossing constantly until any exuded juices have thickened and cling to the meat, about 3 to 5 minutes.
  • Reduce heat to medium high, add carrots and toss to combine. Add onion and cook, tossing constantly, until vegetables begin to soften, about 30 seconds. Add scallions and toss to combine. Turn off heat, add the handfuls of herbs and toss to combine. Transfer to serving platter and sprinkle with sesame seed. Serve with seasoned rice and leaf lettuce.