koreanstir-friedspicyquickgochujang

Korean Spicy Pork Bulgogi (Jeyuk Bokkeum)

Name: Korean Spicy Pork Bulgogi (Jeyuk Bokkeum)
Prep time: PT20MPLUS1HMARINATING
Cook time: 12 min
Total time: 1 h 32 min
Yield: 4 servings
Ingredients: 1.5 lbs Pork shoulder, thinly sliced; 3 tbsp Gochujang (Korean chili paste); 1 tbsp Gochugaru (Korean chili flakes); 2 tbsp Soy sauce; 2 tbsp Brown sugar; 1/2 cup Asian pear, grated; 5 cloves Garlic, minced; 1 tbsp Ginger, grated; 2 tbsp Sesame oil; 2 tbsp Vegetable oil, for frying; 4 Scallions, sliced; 1 Onion, thinly sliced; for garnish Sesame seeds, toasted

1 hr 32 min 4 servings Easy

Cut used: Pork Shoulder (Boston Butt) pork →

Prep

20 min plus 1 hr marinating

Cook

12 min

Total

1 hr 32 min

Jeyuk bokkeum showcases pork shoulder's balance of fat and lean meat sliced thin and marinated in a fiery-sweet gochujang sauce. Pureed Asian pear tenderizes the meat naturally while adding subtle sweetness that plays against the chili paste's heat. High-heat stir-frying in batches keeps the pork from steaming, delivering caramelized edges in every bite.

What Ingredients Do You Need?

1.5 lbs Pork shoulder, thinly sliced
3 tbsp Gochujang (Korean chili paste)
1 tbsp Gochugaru (Korean chili flakes)
2 tbsp Soy sauce
2 tbsp Brown sugar
1/2 cup Asian pear, grated
5 cloves Garlic, minced
1 tbsp Ginger, grated
2 tbsp Sesame oil
2 tbsp Vegetable oil, for frying
4 Scallions, sliced
1 Onion, thinly sliced
for garnish Sesame seeds, toasted

How Do You Make Korean Spicy Pork Bulgogi (Jeyuk Bokkeum)?

1
Slice the pork
Partially freeze the pork shoulder for 20 minutes to make slicing easier, then slice thinly against the grain.
2
Mix the marinade
Combine gochujang, gochugaru, soy sauce, brown sugar, grated pear, garlic, ginger, and sesame oil in a bowl.
3
Marinate
Toss the sliced pork thoroughly in the marinade and refrigerate for at least 1 hour, up to overnight for deeper flavor.
4
Heat the pan
Heat vegetable oil in a wok or large skillet over high heat until shimmering.
5
Stir-fry in batches
Cook the pork in batches, spreading it in a single layer and letting it sear undisturbed for a minute before tossing, until edges caramelize and it reaches 160°F internal.
6
Add onion
Add sliced onion during the last 2 minutes of cooking and stir-fry until just softened but still with some bite.
7
Garnish and serve
Transfer to a platter, scatter scallions and toasted sesame seeds on top, and serve immediately with steamed rice and lettuce wraps.

What Are the Pro Tips for This Recipe?

💡 Slicing against the grain while partially frozen gives you clean, thin, uniform pieces.
💡 Cooking in batches prevents the pan from overcrowding and steaming the meat.
💡 Wrap the finished pork in lettuce leaves with a dab of ssamjang for the traditional way to eat it.
💡 The marinade also works well on pork belly slices for an even richer version.