Spicy pork bulgogi
Spicy pork bulgogi, from above
Non vegKorea

Spicy pork bulgogi

Pork in a sticky, fiery gochujang glaze with a smoky edge. Rice is not optional.

30 minTime
29 gProtein each
hotSpice
Lunch counter favourite2 chapters · 1 min read

Make it your way

Grandma's wayPork stir fried in a gochujang and chilli glaze.
The original
545kcalsame
29 gproteinsame
3 gfibresame
30minutessame

Jeyuk bokkeum.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Pork450 g pork shoulder, thinly sliced
Gochujang3 tbsp
Gochugaru1 tbsp
Soy sauce1 tbsp plus 1 tsp
Sugar1 tbsp
Garlic5 cloves, minced
Ginger1 tsp, grated
Sesame oil2 tsp
Cooking oil (vegetable oil)2 tsp
Onion1 large, sliced
Carrot1 small, sliced
Green chilli2, sliced
Spring onion (green onion, scallion)3 stalks, in lengths
Sesame seeds2 tsp

Method

4 steps
  1. 1Mix gochujang, gochugaru, soy, sugar, garlic, ginger and sesame oil. Coat the pork and rest 20 minutes.
  2. 2Heat the oil until very hot and add the pork in one layer. Leave it a minute before stirring.
  3. 3Add onion, carrot and chilli and stir fry until the pork is cooked through with no pink.
  4. 4Add spring onion and sesame seeds and serve with rice.
Serve it like this

Heap onto a warm plate with sesame on top, steamed rice, lettuce leaves for wrapping and a bowl of kimchi on the side.

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Make it a meal

What goes with Spicy pork bulgogi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kimchi fried rice20 min
Bread or rice Methi thepla40 min
With a main Doenjang jjigae30 min
On the side Napa cabbage kimchi90 min
On the side Dongchimi40 min
To drink Boricha25 min
Something sweet Mango bingsu15 min
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