Korean Spicy Pork Bulgogi
Korean Spicy Pork Bulgogi is a easy Korean recipe that serves 4. 450 calories per serving. Recipe by The Cozy Cookhouse on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $9.17 total, $2.29 per serving
Ingredients
- 1.5 lb Pork Butt (thinly sliced)
- 1 medium Onion (thinly sliced; yellow or sweet onion works best)
- 2 stalks Green Onions (white parts chopped for sauce, green parts saved for garnish)
- 8 cloves Garlic (minced)
- 2 tbsp Korean Soy Sauce (light Korean style soy sauce)
- 5 tsp Korean Red Pepper Paste (gochujang; adjust to taste)
- 3 tbsp Mirin (sweet rice wine)
- 1 tbsp Sesame Oil (toasted sesame oil for flavor)
- 1 tsp Sesame Seeds (toasted or raw)
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 tbsp Water (optional, to loosen sauce if needed)
Instructions
Slice the Pork
Place the pork butt on a cutting board and slice it into thin strips; the thinner the better for quick cooking and flavor absorption.
Time: PT5M
Prep Vegetables
Thinly slice the onion, chop the white parts of the green onions, and mince the garlic cloves.
Time: PT5M
Make the Marinade
In a mixing bowl combine Korean soy sauce, gochujang, mirin, sesame oil, sesame seeds, a pinch of salt and pepper. Add the sliced onion, white scallion parts, and minced garlic; stir to combine.
Time: PT3M
Marinate the Pork
Add the thin pork strips to the bowl, toss until each piece is fully coated with the sauce, then cover and refrigerate for at least 1 hour.
Time: PT1H
Stir‑Fry the Pork
Heat a large skillet over medium heat. Add the marinated pork and its sauce directly to the cold pan (no oil). Stir‑fry, stirring occasionally, until the pork is cooked through and the liquid has mostly evaporated, about 10‑15 minutes. If the pan dries out before the pork is done, add a splash of water.
Time: PT15M
Temperature: Medium heat
Finish with Green Onions
Turn off the heat and stir in the reserved green parts of the scallions; they will retain a fresh crunch.
Time: PT2M
Serve
Plate the spicy Korean pork over steamed rice or alongside a crisp salad. Enjoy immediately.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 25 g
- Carbohydrates
- 10 g
- Fat
- 30 g
- Fiber
- 1 g
Dietary info: Contains soy, Contains sesame, Not vegetarian, Not vegan
Allergens: Soy, Sesame, Gluten
Ingredient Substitutions
- Instead of Pork Butt: Pork Shoulder, Pork Belly, Chicken Breast, Beef Strips
- Instead of Onion: White onion, Shallots
- Instead of Green Onions: Chives
- Instead of Garlic: Garlic paste
- Instead of Korean Soy Sauce: Regular light soy sauce
- Instead of Korean Red Pepper Paste: Chili paste, Sriracha (different flavor)
- Instead of Mirin: Sake + sugar, Honey diluted with water
- Instead of Sesame Oil: Neutral oil (less flavor)
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Spatula or Wooden Spoon
- Large Skillet or Wok
Critical Steps — Do Not Skip
- Slice pork thinly for quick cooking and flavor absorption
- Marinate the pork for at least 1 hour to develop depth
- Stir‑fry in a cold pan without added oil to let the meat cook in its own sauce
- Cook until the sauce evaporates and pork is fully done
- Add green onion tops at the end to preserve freshness
Chef Tips from the Video
- Using pork with a bit of fat (belly or shoulder) keeps the meat juicy.
- Thin slicing not only speeds cooking but also lets the sauce coat each piece evenly.
- Toast sesame seeds briefly in a dry pan for extra nuttiness before adding.
Troubleshooting
Pork is still pink after the cooking time.
Continue stir‑frying for a few more minutes and check the internal temperature; add a little more water if the pan dries out.
Sauce is too watery and doesn’t thicken.
Increase the heat slightly and stir‑fry longer to evaporate excess liquid, or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).
Dish is too spicy.
Stir in a little extra mirin or a splash of milk/cream to mellow the heat, and serve with plain rice.
Pork sticks to the pan.
Make sure the pan is not overheated before adding the meat and stir frequently; add a tablespoon of water if needed.
Storage
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Portion and freeze for up to 2 months; reheat gently on the stove.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork up to 24 hours in the refrigerator for deeper flavor.
- Cooked pork can be reheated in a skillet with a splash of water or in the microwave.
Frequently Asked Questions
What is the cultural significance and history of Spicy Korean Pork Stir-Fry in Korean cuisine?
Spicy pork dishes, often featuring gochujang, are a staple of Korean home cooking, reflecting the Korean love for bold, fermented flavors and the tradition of quick, one‑pan meals that can be served with rice.
What are the traditional regional variations of Spicy Korean Pork Stir-Fry within Korean cuisine?
In the southern regions, pork may be marinated with additional fermented shrimp sauce (saeujeot), while in the north, a milder soy‑based glaze is common. Some areas add kimchi for extra tang.
How is Spicy Korean Pork Stir-Fry traditionally served in Korea?
It is typically served hot over a bowl of freshly steamed short‑grain rice, accompanied by banchan (small side dishes) such as kimchi, pickled radish, or a crisp lettuce wrap for wrapping the pork.
During which occasions or celebrations is Spicy Korean Pork Stir-Fry commonly prepared in Korean culture?
While it’s an everyday comfort food, it’s also popular during family gatherings, holidays like Chuseok, and casual get‑togethers because it’s quick to make and pairs well with rice and side dishes.
How does Spicy Korean Pork Stir-Fry fit into the broader Korean cuisine tradition?
The dish exemplifies the Korean balance of spicy, sweet, salty, and umami flavors, using gochujang, soy sauce, and sesame oil—core ingredients that appear in many Korean meals.
What are the authentic traditional ingredients for Spicy Korean Pork Stir-Fry versus acceptable substitutes?
Authentic ingredients include gochujang (Korean red pepper paste), Korean soy sauce, mirin, and toasted sesame oil. Substitutes can be regular soy sauce, chili paste, or honey mixed with rice vinegar, though flavor will differ slightly.
What other Korean dishes pair well with Spicy Korean Pork Stir-Fry?
It pairs beautifully with classic Korean sides like kimchi, Korean spinach namul, pickled cucumber, or a simple cucumber‑radish salad, and of course a bowl of steamed rice.
What makes Spicy Korean Pork Stir-Fry special or unique in Korean cuisine?
The dish’s uniqueness lies in its quick‑cook method—stir‑frying thin pork in its own seasoned sauce without added oil—delivering intense flavor in under 30 minutes.
How has Spicy Korean Pork Stir-Fry evolved over time in modern Korean cooking?
Modern home cooks often streamline the recipe by using pre‑made gochujang and mirin, and they may add vegetables like bell peppers or carrots for extra texture, reflecting a fusion of convenience and tradition.
What are common misconceptions about Spicy Korean Pork Stir-Fry?
A common myth is that the dish must be extremely spicy; the heat level can be easily adjusted by reducing gochujang, and the flavor remains authentic even with milder versions.
What are the most common mistakes to avoid when making Spicy Korean Pork Stir-Fry at home?
Avoid overcooking the pork by slicing it too thick, and don’t add oil before the sauce because the pork cooks best in its own juices. Also, be sure to marinate long enough for the flavors to penetrate.
Why does this Spicy Korean Pork Stir-Fry recipe use a cold pan and no oil instead of traditional stir‑fry oil?
Starting with a cold pan lets the pork release its own fat and juices, creating a natural sauce that coats the meat without burning, which is a hallmark of this quick Korean technique.
Can I make Spicy Korean Pork Stir-Fry ahead of time and how should I store it?
Yes, you can marinate the pork up to 24 hours in the fridge. Cooked leftovers store in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months; reheat gently on the stove.
What does the YouTube channel The Cozy Cookhouse specialize in?
The Cozy Cookhouse focuses on comforting, home‑style recipes that are quick, budget‑friendly, and perfect for everyday family meals, often highlighting dishes from various world cuisines.
How does the YouTube channel The Cozy Cookhouse's approach to Korean cooking differ from other Korean cooking channels?
The Cozy Cookhouse emphasizes simplicity and speed, using readily available ingredients and minimal equipment, whereas many Korean‑focused channels may delve into more traditional techniques or specialty tools.
Last updated: September 6, 2026
