Spicy Pork Bulgogi
This authentic spicy Korean pork stir-fry, or Jeyuk Bokkeum, features tender pieces of pork belly caramelised to perfection in a bold, vibrant sauce of gochujang, ginger, and garlic. Balancing savoury, sweet, and spicy notes, this dish is a beloved classic that pairs beautifully with steamed rice. Each bite is packed with depth, making it an ideal choice for spice lovers seeking a comforting yet invigorating home-cooked meal.
Cuisines
Cooking Instructions
Cooking: 15 minutes
Notes:
The sauce is best prepared in advance, allowing the flavours of the Gochujang, ginger, garlic, and seasonings to meld together, which significantly enhances the overall depth of the dish.
Adjust the spice level easily by increasing or omitting the Gochugaru (Korean chili flakes) according to your personal preference for heat.
If you prefer your onions softer and more caramelised, add them to the pan when the pork is only halfway cooked; adding them later, as done here, maintains a delightful, crisp-tender texture.
Manage the heat carefully when adding the sauce; cooking over a low heat ensures the meat absorbs the Gochujang glaze without burning, creating a sticky, flavourful coating on every piece.
Prepare Aromatics and Sauce
Slice the onion into strips, chop the spring onions, mince the garlic and ginger, and combine all sauce ingredients in a bowl, letting it rest for 10 minutes.
Sear Pork
Pat the pork dry with paper towels, then cook in a hot pan with a little oil over medium-high heat until both sides are browned and crispy, draining any excess fat if necessary.
Stir-Fry Vegetables
Add the onion strips to the pan with the browned pork and stir-fry until the vegetables reach your desired level of crispness or softness.
Braise
Reduce the heat to low, add the sauce mixture, and toss everything together, braising for 3 minutes until the pork is thoroughly coated and has absorbed the flavour.
Garnish and Serve
Sprinkle the reserved green parts of the spring onions over the dish, give it one final mix, turn off the heat, and plate immediately.
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Ingredients
| Gochujang | 2 tbsp |
| Ginger | 1 tsp |
| Garlic | 2 cloves |
| Brown Sugar | 1 tbsp |
| Black Pepper | ½ tsp |
| Soy Sauce | 2 tbsp |
| Rice Wine | 1 tbsp |
| Gochugaru | 1 tbsp |
| Sesame Oil | 1 tbsp |
| Spring Onion | 1 stalk |
| Pork | 600 g |
| Onion | ½ |
