Korean Spicy Pork Bulgogi Grill
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Wrapped in lettuce and other leaves to eat, this pork shoulder is marinated in gochujang for at least 30 minutes and spread in a single layer over high heat.
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For the first 2 minutes it is left alone, until the edges go dark brown. The sugar is stirred fully into the marinade beforehand. Any grains left undissolved scorch into black spots.
Ingredients
Instructions
- 1
Mix 2 tablespoons gochujang, 1.5 tablespoons soy sauce, 1 tablespoon sugar, minced garlic, ginger juice, and sesame oil first.
Stir until the sugar dissolves and the marinade looks glossy and evenly red.
- 2
Add 400 g pork shoulder to the marinade and coat each piece separately.
Press the meat flat so no folded spots stay unseasoned, then marinate for at least 30 minutes before cooking.
- 3
Heat a grill or heavy pan over high heat until fully hot.
When the pork sizzles immediately on contact, spread the pieces in one layer so they sear instead of steaming.
- 4
Leave the pork mostly undisturbed for the first 2 minutes to set the surface.
When the edges turn deep brown, flip the pieces and cook the second side the same way.
- 5
Because the sugar in the marinade can burn quickly, lower the heat to medium-high if the surface starts turning black and dry.
Remove the pork when it is cooked through but still glossy.
- 6
Let the grilled pork rest briefly, then arrange or cut it into easy wrapping pieces.
Serve it hot with 4 lettuce leaves so the crisp greens balance the charred, spicy surface.
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