Go Back
–+ servings
A skillet holds a pile of red bulgogi on top of a wire rack.

Spicy Korean Pork Bulgogi Recipe

Harry Soo
0
reviews
This recipe is sponsored by Slap Yo' Daddy.
Traditionally made with beef, this spicy Korean Bulgogi is thinly sliced pork that is marinated and quickly grilled.
Preparation 20 minutes
Cook 15 minutes
Ready in 35 minutes
Servings 6
CourseMain Dish
InfluenceAsian
DifficultySeasoned
MethodGrill

Ingredients

Pork Marinade

  • 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

To Cook

  • 2 sweet or Maui onions, thickly sliced

To Serve

  • 6 green onions, chopped
  • 1 teaspoon white sesame seeds

Equipment

  • grill
  • 2-gallon ziplock bag

Directions

Pork Marinade

  • 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.

To Cook

  • 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.
  • Cook the pork on the grill, ensuring you do not burn the pieces. When they are starting to brown, move them to the cooler side of your grates. Put the cooked meat in a saucepan or foil pan to keep warm while you cook the pork in batches.

To Serve

  • Garnish the pork with the chopped green onions and white sesame seeds.