Spicy pork bulgogi rice bowl is an easy and delicious meal made with Korea’s signature spicy pork BBQ stir fry and hot steamed rice. The BBQ pork is coated with addictively spicy sauce and it is sure to please anyone who loves spicy food.
Korean spicy pork and my family’s obsession
My husband’s obsession about Korean spicy pork BBQ is no secret. (I’ve mentioned it here and there on my blog over the years.) Long story short, this is one meal he used to get almost every single night when he was an ESL teacher in Korea. And his habit and obsession didn’t die down when he came back to Australia.
This naturally forces (I’m sure this is the right word, Ahem) me to make more spicy pork for him and as a result, I become more creative with my Korean spicy pork recipe. Good thing, I guess? 😉
Korean spicy pork has many names under its belt. Amongst many, (Spicy) Pork bulgogi, Dwaeji Bulgogi (돼지불고기), Gochujang Bulgogi (고추장 불고기) and Jeyuk Bokkeum (제육볶음) are all well-known names.
In case, you don’t recognise some of these Korean words, Dwaeji (돼지) = Jeyuk (제육) = Pork and Gochujang (고추장) = Korean chilli paste.
Also, in case you’re wondering (because I know you will ask me if I don’t stipulate here), it’s not very common to make spicy beef bulgogi. I’m not saying it can’t be done. it’s just not common in Korea.
In the same way, it’s not common to have non-spicy pork bulgogi. That’s just how it is. 🙂
There are many things I love about my spicy pork bulgogi rice bowl
First of all, it’s spicy! Well, you might not notice the spiciness in your first bite because the sauce is also heavily sweetener coated (aka grated apple and honey), but soon enough it grows in you. But it’s so darn addictive! Your chopsticks will be so busy to get more of these delicious bites!
Second, this actually relates to the first reason. It’s spicy but also so delicious. So it makes me happy. I mean, seriously. I’ve read many times that spicy food is actually good for reducing the stress level in various publications and I think it’s true! Well, at least for me. 😉
Third, this spicy pork bulgogi rice bowl is so easy to prepare. Work hard for maybe 10 minutes (prepping) and sit and relax for 30 minutes (marination) then cook for 10 minutes. Voila! It’s a perfect weeknight solution! This can also be made ahead of time if you’re organised.
Fourth, this bulgogi rice bowl provides a miniature version of the whole Korean BBQ experience. Of course, this is based on what you would serve the bowl with. But look below. This is how I typically serve my spicy pork bulgogi rice bowl at home nowadays.
It has rice, BBQ meat, fresh salad (cucumber, lettuce, and Korean perilla leaves) all shredded and Korean spicy BBQ dipping sauce, all in one bowl! Of course, don’t forget the KIMCHI!
Rice Bowl Alternative
I’m sure not everyone will want to serve this spicy pork bulgogi over rice. Maybe you’re itching for some outdoor BBQing instead? Then it can certainly be arranged too! But my recommendation of the meat for this is pork belly!
As you see will below, I used pork shoulder otherwise known as pork collar butt for today’s spicy pork bulgogi recipe. Because I found that this is better suited for stir-frying. But if you’re going to use an outdoor BBQ, I think pork belly is a better choice. The extra fat in each layer makes the meat extra tender and delicious. Also, I absolutely love when the fat burns a little bit and is charred. It gives a really nice smoky flavour. No one can resist that!
Another way to serve is stir-frying with other vegetables. I particularly love stir-frying them with Korean perilla leaves. It adds such a nice aroma to it. Also, when you add other vegetables, they lose some water, so it can dilute the spiciness as well. For this, check my other Korean spicy pork recipe. (FYI, this recipe is actually made with pork belly. Also, this is a less spicy version compared to today’s recipe.)
Anyway, I hope you enjoy this spicy deliciousness!
Ingredients for Spicy Pork Bulgogi, 4 servings
Main
- 600g/1.3 pounds pork shoulder (pork collar butt), cut into small pieces for stir frying (*see note)
- 1 medium onion (170g/6 ounces), julienned
- Some cooking oil (I used rice bran oil)
- 30g/1 ounce green onion, chopped
- 1 Tbsp roasted sesame seeds
Pork Bulgogi Marinade (Blend these together in a handheld mixer or food processor)
- 100g/3.5 ounces red apple (e.g. royal gala) or nashi pear
- 50g/1.8 ounces brown onion
- 3 Tbsp gochujang (Korean chilli paste)
- 3 Tbsp soy sauce
- 3 Tbsp honey (or brown sugar)
- 2 Tbsp gochugaru (Korean chilli flakes)
- 2 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1/8 tsp ground black pepper
Pork Rice Bowl Serving Suggestions
- Steamed rice for 4
- 1 English cucumber, thinly sliced
- 10 Lettuce leaves, thinly sliced
- 10 Korean perilla leaves, thinly sliced
- Korean spicy dipping sauce for 4 (about 1 tsp each)
- Kimchi
*1 Tbsp = 15 ml
** If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!
How to Make Pork Bulgogi
1.Marinate the meat in the sauce for at least 30 minutes.
2. In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.
Note
-Pork shoulder (pork collar butt) purchased from a Korean grocery store is easier to use since it’s more prepared for this type of cooking. However, it can also be easily purchased from your local butcher too. It’s a popular cut for roasting or other slow cooking. Make sure it’s skinless and boneless. You can even ask them to thinly slice it for you for stir frying.
-I found that the best size for the each meat is 5 cm/2 inch (length) x 2 to 3 cm/0.8 to 1.2 inch (height) x 0.5cm/0.2 inch or less (thickness).
- 600 g pork shoulder (pork collar butt) cut into small pieces for stir frying (*see note above)
- 170 g medium onion (julienned)
- Some cooking oil (I used rice bran oil)
- 30 g green onion (chopped)
- 1 Tbsp toasted sesame seeds
- Steamed rice (for 4 people)
- 1 English cucumber (thinly sliced)
- 10 leaves Lettuce (thinly sliced)
- 10 leaves Korean perilla (thinly sliced)
- 4 tsp Korean spicy dipping sauce (for 4 people, about 1 tsp each)
- Kimchi
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Marinate the meat in the sauce for at least 30 minutes.
-
In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.
*1 Tbsp = 15 ml
Hi Sue, can you leave out the honey/brown sugar? Is this going to impact the flavour greatly?
Thanks 🤗
It would. Honey/sugar is there to balance the overall taste. Without it, it will be overly spicy and/or salty.
Hi Sue.
Can the marinated pork be frozen? Thinking of making this in advance. Thank you
Hi Alexis, Yes, you can freeze the marinated meat (and defrost it overnight in the fridge prior to using it). 🙂 Enjoy!
Hi! I live in Texas so we love our spice here! Is this ok to marinade overnight? I like to prep as much as I can beforehand so that cooking on the day-of is quick. 🙂
Yes, you can marinate the meat overnight! I can only imagine it being more flavorful. 🙂
Made this last night and it’s fantastic. Just the right balance of spice, sweet, tangy and umami. I served it with the sweet and tangy cabbage salad as well as the cucumbers, lettuce and rice which added a cooling contrast and nice crunch to the dish.
II’m just discovering Korean cuisine and the recipes on here are great, easy to follow and accessible.
That’s so great to hear! Sounds like you had a fantastic feast! Thanks for your feedback. 🙂
This was exceptionally good. I used Boston butt and followed the recipe fairly closely. Had to order the Korean spices from Amazon and made Kimchi from scratch. When I tasted the marinade, I was fearful that it might be too spicy, but turned out great. Marinated overnight. Thanks for great recipe!
Happy to hear that! 🙂
I had a go at this recipe and it was one of the best little things I’ve made myself.thankyou.all the best.
Great to hear that!
I have to say this has become a regular dish in my family. I don’t know if I got the right kind of gochugaru though, since a single tablespoon of it makes it almost inedible. Being at the asian market was a bit overwhelming, since the one that looked closest to what you linked was this GIANT bag I would have taken years to go through. But I just tapered down the gochugaru I got and it’s always a sensation of a dish. 🙂
But thank you for making such an easy to follow recipe!
Yes, Korean gochugaru often comes in a large bag. My 500g gochugaru typically lasts me 18 months to 2 years. I keep it in the fridge (well sealed). Anyway, it’s good to hear you worked out the balance with your gochugaru!
Hi Sue, I’m trying this dish tomorrow. How many apples would you say equivalent to 100g?
I’d say one very small apple or half a large apple. Hope you enjoy it!
Thank you for this recipe. It is so detailled that I think I we be able to cook it. I am in Korea right know and I am happy to discovered your website. I love so much Korean food !
Hope you like it, Claire! Yes, you should be able to get all the necessary ingredients there! Lucky you. 🙂
New to Bulgogi here; when you cook the pork after marinating it, do you put the marinade (sauce) in the wok too? I thought the marinade was just a marinade and didn’t, and my dish did not turn out at all like the picture.
Hi Margaret, Yes, you pour the whole thing out into the wok (meat & any residue marinade). Marinade is pretty difficult to seperate out. How did you manage that! 🙂
Thank you! Tried again (and now am on here to make it again)–delicious dish!!
Made this in the fry pan with pork belly, cooked the meat until the edged were charred, and it was smokey and tender and so full of flavour I ended up eating all of it before the rest of the family got home! thanks for such a great recipe.
My pleasure! Hope your family gets to try it soon too! ????
Loved this! Used several banchan with this: Green onion salad, pickled carrots, pickled daikon and chopped cooked eggs. Going to try this with chicken.
Great! Let us know how you like it with chicken. 🙂
Hi Sue! This dish is fantastic! However, I was wanting to reduce the heat just a little. Should I reduce the chili paste, or the chili flakes (or both)? I was thinking of going 2 TBSP each instead of 3 and 2. Thoughts?
Hi Richard, I would reduce chili flakes to 1 Tbsp and see how you like it. In general, chili flakes are spicier than chili paste.
I am trying to work on my Korean cooking skills and am loving this website. I always love the spicy pork served in restaurants, and am looking forward to trying it on my own. Thanks for the motivation!
Thanks, Danielle! I hope you like it! 🙂
Korean cooking is quite foreign to me but this looks really delicious. I’ll have to try it with the kids next weekend, we can turn it into a school holiday cooking exercise. Thanks for sharing the recipe!!
Hope your family enjoys it! 🙂
Bulgogi is my favorite Korean food. Definitely a must try soon! Thanks for the recipe Sue!
Enjoy!
Amazing! I used some substituted bc i didnt have everything in my fridge and still came out delicious ;). Thanks for sharing.
Great! 🙂
This has always been my favorite Korean dish! Thank you for sharing this!!!
Hope you like it!
I have never eaten Korean food before but I made this today and it was sooooo delicious. My husband and I lave spicy food but I was grateful for the salad on the side. Yummm I will be doing this again. Thank you.
Happy to hear that, Judith! Yeah, salad is a must I think. 🙂
And this is the next recipe that I’m going to try! Looks absolutely amazing.
I’m a chili freak. I refuse to eat a single meal unless there is some chili involved. Whenever I go out for dinner, I make sure that I have some form of chili with me. Some say it masks the flavour of foods, but nothing could be further away from the truth. Just as salt elevates flavours, so does chili. You have to have a well developed and refined palate to appreciate chillies, and I know I do 🙂
Spicy food is the spice of life!
Ronnie B.
If you love chilli so much, you will like this recipe! It’s quite spicy but I think you can handle it. 😉 Enjoy!
I’m ready to try it, but how do I make the Korean Spicy Dipping Sauce. I just made the Korean popcorn chicken & we all enjoyed it, except it was a little too hot & spicy. I’ll cut down a little on the gochujang. You can be sure I’ll be making it again, & again!
Thank you, I’m anxiously waiting for your next recipe.
Hi Judy, You can either buy the spicy dipping sauce from a Korean grocery store (http://amzn.to/2brxAcO) or make one using this recipe. It’s not too difficult!
If you found my popcorn chicken was too spicy for you then this will be even more so. Maybe two times more spicy. Just a friendly warning! 😉 Enjoy!
I have on occasion used port instead of beef for bulgogi. It is really good. As you might have guessed, I am a pork lover. I will have to try this version.
Brenda
Awesome! Hope you like it! 🙂
I love Bulgogi! So excited to try this! Thank you!
Enjoy!
Very nice. I love Bulgogi. My only issue with Korean food is the addition of Honey or sugar in many of the dishes which is absent in many other Asian dishes. I wonder what the history behind that is Sue.
For sure Pork Belly is really great to use, especially if you are on a Keto diet. The fat helps weight loss and get you to burn fat for energy as opposed to sugar. I love you gave an alternative without Rice, although serving it over plain white rice and the Cucumber offsets the spicy Bulgogi very nicely.
Not sure which Asian cuisines you are thinking about but the ones that I know well- Japanese, Thai and Vietnamese- use as much if not more sugar than Korean cuisine in many of their dishes. I think it’s related to their preference for dishes that are slightly salty and slightly sweet at the same time. I always reduce the sugar quantities by at least half in most of the Japanese recipes because we prefer the dishes less sweet than they do. I do tend to follow the amounts in Thai cuisine though because they have the addition of the sour element that is then well compensated with the sugar to reach a good balance.
Actually I’m Northern Vietnamese and we don’t use much sugar in our cooking at all. Most dishes we don’t use sugar. It is in the south that has a lot of sugar in the meal. Just want to clarify.
You got my point right! Serving spicy bulgogi over rice and other salad will certainly help you deal better with the spiciness.
To answer your other question, using sugar or honey is a fairly recent trend in Korean cuisine (post 1940). Although honey was used prior to this, it was more commonly used as a medicine or to make dessert. Honey was a rare and expensive ingredient for normal public to use in the old days.
In recent times, people love having strong flavoured dishes (e.g. spicy, salty), so to balance out these flavours, more sugar and honey is being used, compared to traditional Korean food.