Korean Spicy Gochujang Bulgogi
This spicy gochujang pork bulgogi builds its bold flavor from a marinade of gochujang, Korean chili flakes, soy sauce, garlic, and corn syrup applied to thick-cut pork neck. Stir-frying on medium-high heat drives off moisture first, allowing the sauce to caramelize and develop depth rather than turn watery. Onion goes in next, contributing natural sweetness that tempers the chili heat, followed by green onion for a fresh aromatic lift. Scoring thicker slices helps the marinade penetrate more evenly. The generous four-serving yield makes it a practical centerpiece for family dinners.
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Instructions
- 1
Marinate pork with gochujang, chili flakes, soy sauce, garlic, and corn syrup for 15 minutes.
- 2
Thickly slice onion and cut green onion into 5 cm lengths.
- 3
Cook pork in a hot pan over medium-high heat for 6 minutes to reduce moisture.
- 4
Add onion and stir-fry 3 more minutes for sweetness.
- 5
Add green onion for 1 minute, then finish with sesame oil.
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