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. It's delicious, trust me!
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About this recipe
What is Bulgogi?
Bulgogi, which translates to "fire meat" in Korean, is a beloved dish in Korean cuisine, known for its tender, marinated slices of beef or pork.
The meat is typically grilled or cooked on a barbecue, where the smoky heat brings out the deep umami flavours of the marinade.
While it’s a dish often enjoyed during special occasions or family gatherings, bulgogi is surprisingly simple to make at home and can be prepared in under an hour.
A Little History of Bulgogi
Bulgogi has a long history, dating back to the Goguryeo period (37 BC–668 AD).
The dish has evolved over time, with different regions of Korea putting their own spin on the marinade and cooking methods.
Traditionally, bulgogi was made with beef, but nowadays, it’s common to find versions made with pork, chicken, or even tofu.
The marinade is the key to its delicious flavour, combining soy sauce, sesame oil, garlic, and other ingredients for a perfectly balanced savoury profile.
Why I Love Bulgogi
Bulgogi is a perfect example of how a few simple ingredients can create something truly delicious.
The marinade, which is soaked into the meat, enhances its natural flavours and gives it a juicy, tender texture once cooked. In this spicy version, gochujang (Korean chili paste) and gochugaru (Korean red pepper flakes) provide a vibrant red colour and a bold kick of heat.
If you prefer something milder, it’s easy to adjust the recipe to suit your tastes by omitting the gochujang and gochugaru and adding extra soy sauce and mirin for a sweeter flavour.
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
1. Prepare the Marinade
In a bowl, combine soy sauce, sesame oil, mirin, sugar, garlic, ginger, and gochujang and gochugaru (if using).
Stir everything together until the sugar is dissolved.
2. Marinate the Meat
Add the sliced beef or pork to the marinade and mix well, making sure all the meat is coated. Let it marinate for at least 30 minutes (or up to overnight for maximum flavour).
3. Cook the Bulgogi
Heat a skillet or grill pan over medium-high heat. Add the marinated meat and cook for 3-4 minutes on each side until it's fully cooked and slightly caramelized.
4. Serve and Engjoy
Once the meat is cooked, garnish with chopped spring onions and serve with steamed rice and kimchi for an authentic Korean meal experience!
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.
FAQs
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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