Korean Spicy Pork Bulgogi Grill
Quick answer
This Korean grilled pork dish is made by marinating pork shoulder in a spicy and sweet mixture.
What makes this special
- Jeyuk-gui features pork shoulder marinated in gochujang and grilled for a charred, savory crust.
- 30-minute minimum marinade lets gochujang penetrate the pork shoulder
- High-heat direct fire caramelizes gochujang's sugars into a dark crust
Key ingredients
Core cooking flow
- 1 Mix 2 tablespoons gochujang, 1.5 tablespoons soy sauce, 1 tablespoon sugar...
- 2 Add 400 g pork shoulder to the marinade and coat each piece separately.
- 3 Heat a grill or heavy pan over high heat until fully hot.
This Korean grilled pork dish is made by marinating pork shoulder in a spicy and sweet mixture. The marinade blends gochujang, soy sauce, sugar, minced garlic, ginger juice, and sesame oil. Coating each piece individually and pressing the meat flat ensures the seasoning penetrates deeply during a thirty-minute resting period. Cooking requires a preheated grill or a heavy pan set over high heat to sear the meat quickly. Spreading the slices in a single layer prevents them from steaming. The sugars from the gochujang and sugar caramelize under high heat, creating a deep brown, flavorful crust on the pork surface. Because this coating can scorch easily, adjusting the stove to medium-high prevents burning. Serving the hot grilled pork wrapped in fresh lettuce sheets balances the smoky, seasoned meat with a crisp and hydrating vegetable texture.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Control
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.
- 4Heat
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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Korean Spicy Gochujang Bulgogi
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