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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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
- Combine the marinade ingredients together in a large bowl, and thoroughly mix with your choice of protein. Allow this to marinate for at least 30 mins, preferably overnight.
- When you're ready to cook, heat up some cooking oil in a large frying pan. Sauté the onion for a few mins until softened, and add the marinated meat. Stir fry for 10 mins. You can also do this in batches so that the meat can spread out and gain a little colour to have that BBQ'd look. This may mean you will have to cook in batches to have enough room in the pan.
- When the meat is fully cooked through, dish up and serve with some steamed rice, or wrap in lettuce leaves with some kimchi like you would in a Korean BBQ.
Video demonstration
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