Spicy Pork Bulgogi

"Do not substitute the kochujang or korean red pepper flakes."
photo by Chandra M photo by Chandra M
photo by Chandra M
photo by Mullaney photo by Mullaney
Ready In:




  • Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hours.
  • Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.
  • Serve with white rice.

Questions & Replies

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  1. J-this was sooo GOOD! I loved how easy it was to throw together (10 minutes to slice and chop), and the flavor was superb. I did add just a splash of sesame oil too, for frying. I let it marinate for 1 1/2 hours and I think that overnight would have made the flavor even better, if that's even possible! This will be in regular rotation at my house! Thanks, J! :)
  2. Absolutely super! DH prefers pork bulgogi to beef, and this was exactly what he remembers from Korea.
  3. This is truly an authentic Korean dish. I made this for my very picky Korean dad and he was completely amazed by how good it was. I added a 2 teaspoons of sesame oil (for 2lbs of pork). I think it's really important to add sesame oil to any Korean dish. The ingredients used are what everyday Korean moms make so trust me, if you're looking for a good pork bulgogi this is it.
  4. This is was heavenly. It will be entering into my steady rotation of dishes. I thought that the spiciness was perfect but my mother who ate some thought it was a little bit too spicy....if cooking for people who don't love spicy food I would cut back on the red pepper flakes bc i think that the paste is essential and shouldnt be cut out.
  5. YUM!!!!!! It was so good!!! My darling husband even liked it and he can be a wimp in the spicy-food-department. I used what I believe was Thai Chili paste (I got it at an Asian market that has all the cuisines kind of mixed together). I also used coarse Korean ground pepper. I used one of those little boneless pork loin roasts and sliced it...then I put it in my food-saver canister (it is supposed to really help to infuse meat with a marinade) and let it "soak" for about 6 hours....OH MY GOD!!!! A real winner!!!!


  1. This recipe is amazing and I will definitely be making it again. I used cubed beef steak instead of pork and it came out perfect!! I used honey instead of sugar. I think the amount of red pepper flakes and paste was perfect, I wouldn't change it. Just enough heat/spice for me and I like spicy/hot food. It wasn't over the top or too much, even my two year old can eat it. But if you do not like spicy foods at all, then it will probably be too much for you and you'd have to adjust accordingly.
  2. bravo! i bought a peppered pork loin. i couldn't find kochi-jang...so i used a combination of serrano peppers, pepper flakes, white pepper and a dried habanero. i used honey instead of sugar. i marinated for about 8 hours. it was delicious!! and yet so easy to put together and cook! this is a keeper for sure!! thanks, jelisa!!



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