Spicy Korean Pork Bulgogi with Sesame and Scallions
If you love bold, spicy flavors, this Korean pork bulgogi is for you. Thin slices of pork shoulder soak up a fiery gochujang marinade, then sizzle in a hot skillet until caramelized and irresistible. The aroma of garlic, ginger, and sesame oil will fill your kitchen, and the tender, juicy meat pairs perfectly with steamed rice and crunchy lettuce wraps. It's a weeknight hero that feels like a feast, and it's ready in under an hour. Get ready to fall in love with the magic of Korean home cooking.
Ingredients
- pork shoulder600g
- gochujang (Korean red chili paste)2 tbsp
- gochugaru (Korean red pepper flakes)1 tbsp
- soy sauce3 tbsp
- sesame oil2 tbsp
- brown sugar1 tbsp
- garlic4 cloves, minced
- fresh ginger1 tbsp, grated
- yellow onion1 medium, thinly sliced
- scallions4 stalks, cut into 2-inch pieces
- toasted sesame seeds1 tbsp
- vegetable oil1 tbsp
Directions
- 1
Thinly slice the pork shoulder against the grain into 1/8-inch pieces. If the meat is slightly frozen, it's easier to slice.
- 2
In a large bowl, whisk together gochujang, gochugaru, soy sauce, sesame oil, brown sugar, garlic, and ginger. Add the pork slices and toss to coat. Let marinate for 15 minutes at room temperature.
- 3
Heat vegetable oil in a large skillet or wok over high heat. Add the onion and stir-fry for 1 minute until slightly softened.
- 4
Add the marinated pork and cook, stirring frequently, for 5-7 minutes until the pork is cooked through and caramelized. Add the scallions and cook for 1 more minute.
- 5
Remove from heat and sprinkle with sesame seeds. Serve hot with steamed rice and lettuce leaves for wrapping.
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