Spicy Korean Pork Recipe

Pork bulgogi
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  • 55 mins
  • Prep: 45 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (4)

With this easy recipe, learn to make the popular dish daeji bulgogi or spicy Korean pork. This is a twist on the delicious Korean staple bulgogi. If you like your food with a bit, or rather, a lot, of kick, daeji bulgogi won't disappoint. If you like your food bland or have a medical condition such as heartburn or acid reflux that requires you to avoid spicy dishes, you would be wise to avoid this dish. Try regular bulgogi instead, although even that dish is served with spicy, red chili pepper sauce.

If you're a fan of spicy meals, the good news about daeji bulgogi is that it isn't difficult to make. The dish is simply made of thinly sliced pork that is marinated in a spicy, chili pepper sauce, and then it is either grilled or pan-fried. This dish is very commonly cooked with other vegetables such as onions, zucchini, or peppers. When vegetables aren't cooked with it, daeji bulgogi is wrapped with rice in lettuce leaves. So, in this one meal, you can meet a variety of your daily recommended nutrient requirements. Get a delicious dose of protein and veggies in this one scrumptious dish.

What You'll Need

  • 2 pounds of pork. Pork butt is best, but if it isn't available at your grocery store, you can use loin for a leaner cut.
  • 1 cup of Korean pork marinade. 

How to Make It

  1. To begin, you'll need to slice the pork butt (or pork loin) into very thin pieces, about the thickness of bacon. If you don't think you can complete this step without some difficulty, you can ask your butcher what the cost would be if he or she cut the pork into thin slices for you. 
  2. After you've cut the pork into thin strips, you'll need to make the Korean pork marinade. You can pick up pork marinade at a Korean specialty grocery store or order it from specialty merchants online. If you'd like, it's easy to make on your own. You'll simply need minced onion, garlic, and ginger, along with sesame oil, soy sauce and kochujang, or red pepper paste.
  1. Add in some sugar and rice wine, and you have your marinade. Don't forget that you'll halve the recipe since you are using small pieces of pork without bones.
  2. Once you've made the marinade, you'll need to let the meat marinate for at least 30 minutes. If you want to let the meat marinate for up to an hour, that should be fine, too.
  3. After you've allowed the pork to marinate, grill or broil the meat for about four to eight minutes or until done. Alternatively, you can stir-fry the pork in an ungreased pan for five to 10 minutes.