Korean Spicy Gochujang Bulgogi
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
With 700 g of pork neck cooked in one go, there is enough for four people to wrap in lettuce.
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Gochugaru goes in alongside the gochujang, adding a drier, more powdery heat on top of the paste's.
Ingredients
Instructions
- 1
Lightly score any thick pieces of 700g pork neck two or three times so the marinade can enter evenly.
Mix the gochujang, Korean chili flakes, soy sauce, minced garlic, and corn syrup until no dry chili clumps remain.
- 2
Add the pork to the marinade and massage by hand until every surface is red, glossy, and evenly coated.
Leave it at room temperature for 15 minutes so the seasoning starts to soak in before cooking.
- 3
Slice 180g onion into 1cm thick strips and cut 90g green onion diagonally into 5cm pieces.
Keep them separate, because the onion goes in after the pork moisture cooks off and the green onion is only for finishing.
- 4
Heat a pan well over medium high heat, then spread the pork in a wide layer instead of piling it up.
Stir fry uncovered for about 6 minutes so the liquid boils off before the sauce can turn watery.
- 5
When the sauce thickens and dark brown caramelized spots appear on the pork edges, add the onion.
Reduce to medium heat and stir fry for about 3 minutes until the onion turns translucent but still keeps some texture.
- 6
Add the green onion and stir fry over high heat for 30 seconds so it gives aroma without wilting completely.
Turn off the heat, mix in 1 tbsp sesame oil, check that the sauce clings to the pork, and serve hot.
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