Traditionally made with beef, this spicy Korean Bulgogi is thinly sliced pork that is marinated and quickly grilled. The meat goes great with steamed rice, pasta, noodles, or as a gyro, burrito, or taco wrapped in lettuce leaves. The sauce is a mixture of sweet, spicy, and salty and the meat gets a hint of smokiness from the grill.
It is important to use tender cuts of pork for this recipe and to slice them as thin as possible. To make slicing easier, you can freeze pieces of pork or beef for an hour or two, to help them firm up but not completely freeze through. The meat should be frozen enough that your knife can effortlessly make thin slices.
Korean Gochujang sauce is a fermented chili paste. It is spicy, salty, and pungent with a touch of sweetness. If you can’t find gochujang at your local market, you can substitute it with other hot sauces or even tomato paste.
Spicy Korean Pork Bulgogi Recipe
- 1 cup Korean gochujang
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup Japanese rice wine
- 1/4 cup sesame oil
- 1/4 cup honey
- 1 teaspoon chili flakes or to taste
- 2 cloves garlic, minced
- 4 pounds pork butt, thinly sliced
- 2 sweet or Maui onions, thickly sliced
- 6 green onions, chopped
- 1 teaspoon white sesame seeds
- 2-gallon ziplock bag
- Combine the gochujang, soy sauce, brown sugar, rice wine, oil, honey, chili flakes, and garlic in a mixing bowl and then pour into a 2-gallon ziploc bag.
- Add the sliced pork and marinate in the refrigerator overnight.
- Light one full charcoal chimney with briquettes.
- Once the briquettes are gray, dump them into a 22-inch (56cm) kettle style BBQ on one half of the pit. Leave the other half as a cool zone.
- Close the lid and wait for the pit to warm up.
- Remove the pork from the ziploc bag and discard the marinade.
- Start grilling the pork when the grill is medium-hot, where you can place your palm about 6 inches (15cm) above the hot coals for 2 seconds.
- Garnish the pork with the chopped green onions and white sesame seeds.
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