The Best Pork Bulgogi
The BEST Pork Bulgogi!! is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by Seonkyoung Longest on YouTube.
Prep: 50 min | Cook: 12 min | Total: 1 hr 17 min
Cost: $17.02 total, $4.26 per serving
Ingredients
- 10 cloves Garlic (peeled and minced)
- 2 tablespoons Gochugaru (Korean red pepper flakes)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Soy Sauce (regular or low‑sodium)
- 1.5 tablespoons Fish Sauce (adds umami depth)
- 2 tablespoons Plum Extract (or Apricot/Apple Jam) (sweet and fruity base)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Black Pepper (freshly ground)
- 1.5 pounds Pork Butt (or Pork Shoulder) (thinly sliced, about 1/8‑inch thick)
- 1 Large Onion (thinly sliced)
- 4 Green Onions (cut into 2‑inch pieces)
- 1 Serrano Chili (thinly sliced)
- 1 Red Chili (thinly sliced (optional for extra heat))
- 1 tablespoon Vegetable Oil (for high‑heat stir‑fry)
- 1 teaspoon Sesame Oil (drizzled at the end for aroma)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 8 large Lettuce Leaves (for wrapping (optional))
Instructions
Prep Aromatics
Peel and mince 10 garlic cloves. Thinly slice the large onion. Cut the green onions into 2‑inch pieces. Slice the serrano and red chilies thinly.
Time: PT10M
Make the Bulgogi Sauce
In a mixing bowl combine 2 Tbsp gochugaru, 2 Tbsp mirin, 2 Tbsp soy sauce, 1½ Tbsp fish sauce, 2 Tbsp plum extract (or apricot/apple jam), 2 Tbsp sugar, and 1 tsp black pepper. Add the minced garlic and stir until the sugar dissolves. Let the sauce sit for about 5 minutes to thicken slightly.
Time: PT5M
Marinate the Pork
Thinly slice 1.5 lb pork butt. Place the pork in the bowl with the sauce, add the sliced onion, and toss to coat each piece evenly. Cover and refrigerate for 20‑30 minutes (or up to overnight for deeper flavor).
Time: PT30M
Stir‑Fry the Pork
Heat a large skillet over high heat. Add 1 Tbsp vegetable oil and swirl to coat. Add the marinated pork (including onions) in a single layer. Cook, stirring occasionally, for about 8‑10 minutes until the pork is browned and cooked through and the onions have softened.
Time: PT10M
Temperature: high heat
Finish and Garnish
Add the remaining green onion pieces and sliced chilies to the skillet. Stir‑cook for another 1‑2 minutes. Remove from heat, drizzle 1 tsp sesame oil, and sprinkle toasted sesame seeds.
Time: PT2M
Serve
Transfer the spicy pork bulgogi to a serving plate. Serve hot with steamed rice and lettuce leaves for wrapping. Optional: drizzle a little more sesame oil or serve with kimchi on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 22 g
- Carbohydrates
- 15 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Gluten (soy sauce), Contains pork
Allergens: Soy, Fish, Sesame
Ingredient Substitutions
- Instead of Gochugaru: red pepper flakes
- Instead of Mirin: sweet rice wine, a splash of sugar + water
- Instead of Soy Sauce: tamari
- Instead of Fish Sauce: anchovy sauce
- Instead of Plum Extract (or Apricot/Apple Jam): apricot jam, apple jam
- Instead of Granulated Sugar: honey, maple syrup (reduced amount)
- Instead of Pork Butt (or Pork Shoulder): pork loin (less fatty), pork belly strips
- Instead of Large Onion: yellow onion
- Instead of Green Onions: scallions
- Instead of Serrano Chili: jalapeño, Thai bird’s eye chili
- Instead of Red Chili: another serrano, red Thai chili
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Sesame Oil: toasted sesame oil
- Instead of Lettuce Leaves: perilla leaves
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Measuring Spoons
- Large Skillet or Wok
- Spatula or Wooden Spoon
- Plate for Serving
Critical Steps — Do Not Skip
- Marinating the pork for at least 20 minutes to allow flavors to penetrate.
- Cooking over high heat to achieve a quick sear and prevent the pork from stewing.
- Adding sesame oil only after cooking to preserve its nutty aroma.
Chef Tips from the Video
- Use pork butt or shoulder for its marbling; the fat renders and keeps the meat juicy.
- Toast the sesame seeds briefly in a dry pan for extra nuttiness before sprinkling.
- Serve with a side of kimchi and a bowl of steamed short‑grain rice to balance the heat.
Troubleshooting
Pork turns out tough.
Slice the pork thinly and avoid over‑cooking; high heat for a short time keeps it tender.
Sauce is too thick.
Add a splash of water or extra mirin while cooking to loosen it.
Dish is not spicy enough.
Increase gochugaru or add extra sliced serrano/red chili; you can also stir in a teaspoon of Korean chili paste (gochujang) for heat and depth.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Portion and freeze for up to 2 months; reheat gently in a skillet.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork overnight for deeper flavor; keep refrigerated.
- Cooked bulgogi can be reheated in a skillet with a splash of water or broth.
Frequently Asked Questions
What is the cultural significance and history of Jeyuk Bulgogi in Korean cuisine?
Jeyuk Bulgogi (spicy pork bulgogi) is a classic Korean barbecue dish that originated as a quick, everyday meal. It showcases the Korean love for bold flavors—gochugaru, garlic, and fermented sauces—while using pork, a widely available protein. Traditionally it is served with lettuce wraps and rice, embodying the communal, hands‑on dining style of Korean households.
What are the traditional regional variations of spicy pork bulgogi in Korean cuisine?
In the southern regions of Korea, Jeyuk Bulgogi often includes a touch of gochujang (Korean chili paste) for extra depth, while northern versions may be milder, focusing more on soy and garlic. Some families add Korean pear puree to tenderize the meat and add subtle sweetness, a variation popular in Jeolla province.
How is authentic Jeyuk Bulgogi traditionally served in Korea?
Authentic Jeyuk Bulgogi is served hot, directly from the pan, alongside a bowl of steamed short‑grain rice. It is commonly accompanied by fresh lettuce or perilla leaves for wrapping, along with side dishes (banchan) such as kimchi, pickled radish, and a small dish of ssamjang for dipping.
What occasions or celebrations is Jeyuk Bulgogi traditionally associated with in Korean culture?
While Jeyuk Bulgogi is an everyday comfort food, it is also popular at family gatherings, birthday parties, and casual celebrations because it can be cooked quickly at the table, encouraging communal interaction. It is a favorite for Korean BBQ nights and weekend family meals.
What makes Jeyuk Bulgogi special or unique in Korean cuisine?
The dish balances sweet, salty, umami, and fiery heat in a single bite, thanks to the combination of gochugaru, plum extract (or fruit jam), soy and fish sauces, and garlic. Its quick‑cook method preserves the pork’s tenderness while delivering a caramelized, slightly charred exterior that is quintessentially Korean.
What are the most common mistakes to avoid when making Jeyuk Bulgogi at home?
Common pitfalls include over‑cooking the pork, which makes it tough, and adding sesame oil to the marinade (it should be drizzled at the end). Also, using too little garlic or gochugaru will result in a bland dish, and overcrowding the pan will steam the meat instead of searing it.
Why does this recipe use gochugaru instead of gochujang for the sauce?
Gochugaru provides bright, dry heat and a vivid red color without the thick, sweet paste texture of gochujang. This keeps the bulgogi sauce light enough to coat thin pork slices quickly, while still delivering the signature Korean spiciness.
Can I make Jeyuk Bulgogi ahead of time and how should I store it?
Yes, you can marinate the pork overnight in the refrigerator for deeper flavor. Cooked bulgogi can be stored in an airtight container in the fridge for up to three days or frozen for two months. Reheat gently in a skillet with a splash of water to restore moisture.
What texture and appearance should I look for when the Jeyuk Bulgogi is done?
The pork should be caramelized with a glossy, slightly thickened sauce clinging to each slice. The onions will have softened and turned translucent, and the chilies should retain a bright color. There should be a faint char on the edges, indicating a proper high‑heat sear.
What does the YouTube channel Seonkyoung Longest specialize in?
The YouTube channel Seonkyoung Longest specializes in approachable Asian home cooking, featuring Korean, Chinese, Japanese, and Southeast Asian recipes. Seonkyoung focuses on clear, step‑by‑step tutorials that blend traditional techniques with modern kitchen tools for home cooks.
How does the YouTube channel Seonkyoung Longest's approach to Korean cooking differ from other Korean cooking channels?
Seonkyoung Longest emphasizes simplicity and ingredient accessibility, often substituting hard‑to‑find items with common grocery alternatives while preserving authentic flavors. She also adds personal anecdotes and cultural context, making the recipes feel both authentic and adaptable for Western home kitchens.
Last updated: September 6, 2026
