Maeun Dwaejibulgogi 매운 돼지불고기 (Spicy Pork Bulgogi)
By Sarah Ahn & Nam Soon AhnPublished on January 30, 2025
Time
40 minutes, plus 3 hours marinating
Yield
Serves 4
Ingredients
Marinade
2 tablespoons gochujang 2 tablespoons minced garlic 1½ tablespoons fish sauce 1½ tablespoons toasted sesame oil 1½ tablespoons maesil cheong 1½ tablespoons gochugaru 1½ tablespoons sugar 1 tablespoon distilled white vinegar 1 tablespoon lemon juice 2 teaspoons grated fresh ginger 1½ teaspoons soy sauce ½ teaspoon pepperPork
1 pound thinly sliced pork cushion or skinless pork belly 1 tablespoon vegetable oil 1 carrot, peeled and cut into 3-inch matchsticks½ yellow onion, sliced ¼ inch thick3 scallions, cut into 1½-inch lengths, white parts halved lengthwise1 ounce perilla leaves, sliced ½ inch thick1 teaspoon sesame seeds, toastedBefore You Begin
Presliced pork cushion and pork belly, maesil cheong (plum extract syrup), and perilla leaves are commonly sold in Korean markets. For tender bulgogi, select pork cushion or pork belly that has a decent amount of fat and is sliced ⅛ inch thick. For the ultimate tenderized bulgogi, marinate for the full 24 hours. Look for perilla leaves that are 3 to 4 inches across; larger ones may be unpleasantly chewy. Enjoy the bulgogi in lettuce wraps with rice.
Instructions
- FOR THE MARINADE: Whisk all ingredients together in large bowl.
- Separate slices of pork and pat dry with paper towels. Cut pork into rough 3- by 1½-inch pieces. Add pork to marinade and toss until evenly coated. Cover and refrigerate for at least 3 hours or up to 24 hours.
- Heat oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over high heat until shimmering. Add pork and cook, tossing constantly, until any exuded juices have thickened and cling to meat, 3 to 5 minutes.
- Reduce heat to medium-high, add carrot, and toss to combine. Add onion and cook, tossing constantly, until vegetables begin to soften, about 30 seconds. Add scallions and toss to combine. Turn off heat, add perilla leaves, and toss to combine. Transfer to serving platter and sprinkle with sesame seeds. Serve.
for the pork
Time
40 minutes, plus 3 hours marinatingYield
Serves 4Ingredients
Marinade
Pork
Test Kitchen Techniques
Ingredients
Marinade
Pork
Test Kitchen Techniques
Ingredients
Marinade
Pork
Test Kitchen Techniques
Why This Recipe Works
Bulgogi, a preparation with roots that date back more than 1,000 years, is a go-to for busy Korean cooks because it delivers great return on investment. All you do is soak thin-sliced meat (usually beef or pork) in a boldly seasoned marinade and then either sear it in a pan (often as a stir-fry with thin-cut vegetables) or on the grill, or simmer it in broth to make a soup or stew. For this stir-fry version, we marinated thin-sliced pork cushion (pork butt also works) for several hours in a salty-sweet-spicy mixture that seasoned it and also helped it cook up tender, juicy, and well browned. Tossed in a hot, oiled wok, the pork cooked through in minutes. Tossing in thin-sliced onion, carrot matchsticks, and scallion lengths at the end of cooking helped the vegetables lose their raw edge and soak up some of the pork’s savor. A last-minute addition of perilla leaves brought citrusy, minty aroma and freshness.
Want more? Read the whole storyBefore You Begin
Presliced pork cushion and pork belly, maesil cheong (plum extract syrup), and perilla leaves are commonly sold in Korean markets. For tender bulgogi, select pork cushion or pork belly that has a decent amount of fat and is sliced ⅛ inch thick. For the ultimate tenderized bulgogi, marinate for the full 24 hours. Look for perilla leaves that are 3 to 4 inches across; larger ones may be unpleasantly chewy. Enjoy the bulgogi in lettuce wraps with rice.
Instructions
- FOR THE MARINADE: Whisk all ingredients together in large bowl.
- Separate slices of pork and pat dry with paper towels. Cut pork into rough 3- by 1½-inch pieces. Add pork to marinade and toss until evenly coated. Cover and refrigerate for at least 3 hours or up to 24 hours.
- Heat oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over high heat until shimmering. Add pork and cook, tossing constantly, until any exuded juices have thickened and cling to meat, 3 to 5 minutes.
- Reduce heat to medium-high, add carrot, and toss to combine. Add onion and cook, tossing constantly, until vegetables begin to soften, about 30 seconds. Add scallions and toss to combine. Turn off heat, add perilla leaves, and toss to combine. Transfer to serving platter and sprinkle with sesame seeds. Serve.
for the pork
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