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This quick and easy spicy pork bulgogi recipe is made with thinly sliced pork tenderloin marinated in an addictive Korean spicy BBQ sauce. It is perfect for any spice food lover.
I love a tasty stir fry. They are loaded with flavor and quick to come together - from a chicken and green bean stir fry to a chicken broccoli stir fry to Mongolian pork.
I'm a big fan of Korean food. While I know there are plenty of dishes, I associated it with a bowl of rice, meat, some pickled veggies and maybe some kimchi.
Bulgogi was actually one of the first Korean recipes I had. Now it was beef but still the concept is the same. If you were wondering, bulgogi means "fire meat". It is made with thinly sliced beef or pork grilled on a barbecue or stove-top grill.
While this spicy pork bulgogi recipe is stir fried in a skillet or wok, it is just as delicious. Any why spicy? Well in Korea, pork bulgogi is supposed to be spicy! Might as well keep it traditional, right? Hey research shows the more spicy food you eat, the longer you'll live.
Don't worry though, some of the spiciness is offset from the sweetness of the pear and honey. It is one of those dishes where you work for 10 minutes, then relax to let it marinate, then cook quickly in less than 10 minutes.
It really is the perfect weeknight meal. So if you are looking for something different, try this spicy pork bulgogi.
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Ingredient Notes
- Pork tenderloin - easy to find at 1 lb and can be sliced very thinly. It works great for other recipes as well like this rosemary pork tenderloin.
- Gochujang - this Korean chili paste is the star of the show and the main flavor of the sauce. It is a savory, sweet, and spicy fermented condiment that is very popular in Korean cuisine.
- Gochugaru - a Korean spice which really affects the heat level so if you don't want it overly spicy, don't overdo it.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- While pork tenderloin is my go-to for this dish, pork shoulder or pork belly also makes for a great substitute.
- Pears add a subtle sweetness, but apples also work.
- While soy sauce is not gluten-free, you can use tamari if you can't have gluten.
- If you can't find gochugaru, chili powder works in a pinch.
Step-by-Step Photos
First you want to slice the pork as thin as possible. Then place the marinade ingredients in a large bowl
Add the pork to the marinade and let sit for 30 minutes. Once ready, cook in a large skillet over medium-high heat.
The pork should become charred after about 7 minutes. Remove from heat and add some onions and sesame seeds.
FAQs
I mentioned it above, but bulgogi means "fire meat." It is thinly sliced beef, pork or chicken cooked over a stove-top grill or barbecue.
Yes. I use it because it is easy to get 1 lb. But pork shoulder or pork belly works great as well.
Everyone has a level of spice they can handle. This is call spicy pork bulgogi for a reason. It has some heat.
However it is gochugaru that really defines the spice level. If you want it less spicy, take it away and if you want more spice, add another tablespoon of it to the dish.
You typically serve over some steamed rice with lettuce. You can also add some cucumbers to cool off the dish and kimchi. Some ssamjang, which is a Korean BBQ dipping sauce also works great.
You can place in an airtight container in the fridge for 2-3 days or in the freezer for 3 months.
Pro Tips/Recipe Notes
- Place the pork in the freezer for 10-30 minutes so it is easier to slice thinly.
- You can replace the pear with an apple and the honey with brown sugar if needed.
- The longer you let the pork marinate the more flavor it will have. Just do a minimum of 30 minutes or max of 8 hours.
- Don't overcrowd the skillet. You want high heat so it chars nicely. If there is too much in the skillet it will steam and not char. Cook in batches if necessary.
Similar Recipes
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Spicy Pork Bulgogi
Ingredients
- 1 lb pork tenderloin
- 2 cups onion, julienned
- 1 pear, grated
- 3 tablespoon gochujang
- 3 tablespoon honey
- 2 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru
- 5 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoon vegetable oil
- 3 green onions, chopped
- 1 tablespoon toasted sesame seeds
- steamed rice, lettuce, cucumbers, kimchi for serving
Instructions
- Place tenderloin in freezer for 10 minutes so you can thinly slice. You want to slice it about ⅛ inch thickness if possible.
- In a bowl, add the onion, pear, gochujang, honey, soy sauce, sesame oil, gochugaru, garlic and ginger. Add the pork and mix well so everything is coated. Let it marinate for 30 minutes.
- Add oil to a large skillet over medium-high heat. Cook for 7-10 minutes, or until the pork is charred and onions are soft. Remove from heat and garnish with green onions and sesame seeds.
- Serve the pork with some steamed rice, lettuce, cucumbers and kimchi if desired.
Notes
- Place the pork in the freezer for 10-30 minutes so it is easier to slice thinly.
- You can replace the pear with an apple and the honey with brown sugar if needed.
- The longer you let the pork marinate the more flavor it will have. Just do a minimum of 30 minutes or max of 8 hours.
- Don't overcrowd the skillet. You want high heat so it chars nicely. If there is too much in the skillet it will steam and not char. Cook in batches if necessary.
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