Korean Spicy Pork Bulgogi
Bulgogi literally means “fire meat” and it is typically made up of marinated slices of pork or beef to be cooked on a barbecue. It's a classic Korean dish, and super easy to make at home too. The longer you marinate, the more flavourful the dish - this is definitely something worth getting organised for.
This is the spicy version as gochujang and gochugaru are used here for the red colour and spicy flavour profile. For a non-spicy version, omit these two ingredients and double up on the measurements of soy sauce and mirin for something a little sweeter but still with lots of savoury umami.
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About this recipe
Ingredients
For the marinade:
- 500g pork shoulder, sliced. This also works great with sliced beef steak or chicken
- 1 clove garlic, minced
- 1 thumb-sized piece ginger, minced
- 1 tbsp gochujang paste
- 1 tbsp gochugaru (Korean chilli flakes, optional)
- 1/2 tbsp mirin
- 1 tbsp light soy sauce
- 1 tbsp honey
For serving:
- 1 brown onion, thinly sliced
- 1 tbsp neutral cooking oil
- Handful of butter lettuce leaves
- Sliced kimchi
- Steamed rice
Pair it with
Instructions
- In a large bowl, combine the marinade ingredients thoroughly with your chosen protein. For best results, let it marinate for at least 30 minutes, but overnight is ideal for maximum flavour.
- Heat a splash of cooking oil in a large frying pan over medium heat. Add the sliced onion and sauté for a few minutes until softened.
- Add the marinated protein to the pan. Stir-fry for about 10 minutes, ensuring the meat is spread out in the pan to achieve a lovely BBQ'd colour. Cooking in batches may be necessary to prevent overcrowding.
- Once the protein is fully cooked through, serve it hot with a side of steamed rice. Alternatively, you can wrap it in crisp lettuce leaves and add a dollop of kimchi for a Korean BBQ-inspired experience.
Tips
- Adjust the marinade ingredients to suit your taste preferences.
- Feel free to add vegetables like bell peppers or broccoli for extra nutrition and colour.
FAQ
1. How long should I marinate the protein?
For the best flavour, marinate for at least 30 minutes, but overnight is recommended for maximum tenderness and taste.
2. What types of protein can I use for this stir-fry?
You can use any protein you like, including chicken, beef, pork, shrimp, or tofu for a vegetarian option.
3. Can I add vegetables to the stir-fry?
Absolutely! Feel free to add your favourite vegetables such as bell peppers, carrots, or broccoli for extra nutrition and flavour.
4. What is the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
5. Can I make this dish in advance?
Yes, you can marinate the protein ahead of time and keep it in the fridge. Cook it fresh when you’re ready to serve for the best texture and flavour.
6. What can I serve with this stir-fry?
This dish pairs wonderfully with steamed rice, quinoa, or wrapped in lettuce leaves with kimchi for a fresh, crunchy bite.
7. Is this recipe suitable for meal prep?
Yes, this stir-fry is great for meal prep! Simply cook a larger batch, portion it out, and store it in individual containers for quick meals throughout the week.
Video demonstration
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