Spicy Pork Bulgogi (Jeyuk Bokkeum, 제육볶음) as good as (or better than) your local restaurants

Ingredients

• 2 lb Pork Shoulder (thinly sliced) (preferably with a thin layer of fat; can mix with pork belly for extra richness)
• 6 tbsp Gochujang (Korean red pepper paste) (spicy-sweet base for the marinade)
• 2 tbsp Gochugaru (Korean red pepper flakes) (adds heat and texture; optional for less saltiness)
• 3 tbsp Soy Sauce (regular or low‑sodium)
• 3 tbsp Mirin (sweet rice wine) (adds mild sweetness and shine)
• 2 tbsp Granulated Sugar (balances the heat)
• 3.5 tbsp Honey (adds depth and gloss)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Sesame Oil (to finish the sauce; optional)
• 3.5 tbsp Apple (grated; adds fruit sweetness and tenderizes)
• 1.5 tbsp Garlic (minced or blended)
• 1.5 tbsp Ginger (minced or blended)
• 0.5 Onion (roughly sliced; optional for extra crunch)
• 2 Scallions (cut into 2‑inch pieces)
• 4 large leaves Red Leaf Lettuce (for wrapping)
• 8 large leaves Perilla (Kkaennip) Leaves (optional, traditional Korean herb)
• 1 cup Cabbage (thinly sliced; optional)
• 0.5 Carrot (julienned)
• 0.5 cup Mushrooms (sliced; optional)
• 0.5 cup Garlic Chives (Myeongnyun) (cut into 2‑inch pieces)
• 1 tbsp Sesame Seeds (to garnish)
• 2 tbsp Doenjang (Korean soybean paste) (for optional samjang dip)
• 0.5 tbsp Sugar (for samjang)
• 1 tbsp Water or Rice Wine (for samjang) (to thin the dip)

Instructions

1. Prepare the Pork

   If frozen, let the thinly sliced pork sit at room temperature for 5‑10 minutes until just thawed enough to cut. Pat dry with paper towels.

   Time: PT10M

2. Slice Vegetables

   Thinly slice half an onion and cut two scallions into 2‑inch pieces. Set aside. Roughly chop cabbage, carrot, mushrooms, perilla leaves, and garlic chives for the stir‑fry.

   Time: PT10M

3. Make the Marinade

   In a mixing bowl combine 6 tbsp gochujang, 2 tbsp gochugaru, 3 tbsp soy sauce, 3 tbsp mirin, 2 tbsp sugar, 3.5 tbsp honey, 0.25 tsp black pepper, 1 tsp sesame oil, 3.5 tbsp grated apple, 1.5 tbsp minced garlic, and 1.5 tbsp minced ginger. Mix until smooth.

   Time: PT5M

4. Marinate the Pork

   Add the sliced pork to the bowl, toss to coat every piece evenly. Cover and refrigerate for 30 minutes.

   Time: PT30M

5. Prepare Optional Samjang Dip

   Mix 2 tbsp doenjang, 1 tbsp gochujang, 1 tbsp minced garlic (optional), 0.5 tbsp sugar, 2 tsp sesame oil, and 1 tbsp water or rice wine. Stir in a pinch of sesame seeds. Adjust thickness with a little more water if needed.

   Time: PT5M

6. Cook the Pork – First Batch

   Heat the skillet over high heat until very hot. Add a thin layer of pork (do not overcrowd). Cook, stirring, until the meat is just caramelized, about 3‑4 minutes. Remove and set aside.

   Time: PT5M

   Temperature: High

7. Cook the Pork – Remaining Batches

   Wipe the pan clean, repeat with the remaining pork in batches, keeping the heat high. Transfer each batch to the plate when done.

   Time: PT5M

   Temperature: High

8. Stir‑Fry Vegetables

   In the same skillet, lower heat to medium‑high. Add a splash of oil if needed, then toss in the onion, cabbage, carrot, mushrooms, perilla leaves, and garlic chives. Stir‑fry for 3‑4 minutes until just tender. Sprinkle with sesame seeds.

   Time: PT5M

   Temperature: Medium‑High

9. Combine and Serve

   Return the cooked pork to the pan, mix quickly with the vegetables to re‑heat for 1 minute. Transfer to a serving platter. Serve with lettuce and perilla leaves for wrapping, and the samjang dip on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pork Shoulder (thinly sliced): Pork loin, Pork belly (use less fat)
• Instead of Gochujang (Korean red pepper paste): Ssamjang + extra gochugaru, Thai chili paste (adjust sugar)
• Instead of Gochugaru (Korean red pepper flakes): Crushed red pepper flakes
• Instead of Soy Sauce: Tamari
• Instead of Mirin (sweet rice wine): Sake + sugar, Apple juice + a splash of rice vinegar
• Instead of Granulated Sugar: Honey, Brown sugar
• Instead of Honey: Maple syrup
• Instead of Sesame Oil: Peanut oil (less flavor)
• Instead of Apple: Korean plum extract (maesil-cheong)
• Instead of Onion: Shallots
• Instead of Scallions: Leeks
• Instead of Red Leaf Lettuce: Iceberg lettuce, Butter lettuce
• Instead of Perilla (Kkaennip) Leaves: Thai basil
• Instead of Cabbage: Napa cabbage
• Instead of Carrot: Daikon radish
• Instead of Mushrooms: Shiitake, Button mushrooms
• Instead of Garlic Chives (Myeongnyun): Green onions
• Instead of Doenjang (Korean soybean paste): Miso

Equipment Needed

• Sharp Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon or Spatula
• Large Skillet or Frying Pan
• Stove
• Refrigerator
• Plate or Serving Tray

Critical Steps — Do Not Skip

• Marinating the pork for at least 30 minutes to develop flavor and tenderness.
• Cooking pork in a single thin layer over high heat to achieve caramelization without steaming.
• Wiping the pan between batches to keep the pork crisp.
• Stir‑frying vegetables just until tender to retain crunch.

Chef Tips from the Video

• Grate the apple directly into the bowl; its natural pectin helps tenderize the pork.
• If you like extra heat, add a pinch of crushed red pepper flakes when cooking the pork.
• For a smoky flavor, finish the pork under a broiler for 1‑2 minutes after stir‑frying.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked pork and vegetables separately for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the pork up to 24 hours in advance for deeper flavor.
• Pre‑slice all vegetables and store them in a sealed bag in the fridge.
• Prepare the samjang dip ahead of time and keep refrigerated.

Frequently Asked Questions