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Bulgogi Recipe
Ingredients:
1 pound thinly sliced pork belly (or pork shoulder)
1/2 medium onion, thinly sliced
2 – 3 scallions, roughly chopped
Marinade:
3 tablespoons Korean red chili pepper paste* (gochujang)
1 tablespoon Korean red chili pepper flakes (gochugaru)
2 tablespoons soy sauce
2 tablespoons rice wine (or mirin)
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1/8 teaspoon black pepper
Method:
Mix all marinade ingredients well.
Cut the pork belly into bite size pieces (about 2-inch long).
Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour.
Heat a grill pan or a skillet over medium high heat and add the pork slices. Cook until the pork is cooked through and slightly caramelized, turning over once.
*Note: The quality and taste of commercially available gochujang (고추장) varies, depending on brands. Some of the major brand names available in the U.S. are Chungjungwon (청정원), Haechandeul (해찬들), and Sampio (샘표). Each brand makes different types of gochujang, depending on the types or origin of ingredients used. Chungjungwon (청정원) is known for its Sunchang (순창) gochujang. Sunchang (순창) is a town that’s famous for making the best gochujang. Some brands note the level of spice on the package, e.g., no. 3 is medium hot and no. 4 is very hot.
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I love Korean food. Thanks for sharing the bulgogi recipe… thanks Bee for introducing us to a great Korean food blog. You’re right, it’s the best to learn from the native home cooks.
I love Bulgogi !
Never had it looks yum!
Just say the words pork belly and I’m there! This looks especially amazing. I love bulgogi, but if this recipe is even half as good as it looks, it’s going to blow other bulgogi recipes I’ve tried out of the water!
Rachael – I am sure it is, because this recipe is done by a native Korean home cook Hyosun! :)
I love Korean food . Thanks .
Giah! I’m hungry….
Best bulgogi I’ve seen! And gochujang is fantastic! Yummmssss….
ONE OF MY FAVORITES!!!!! <3 Much LOVE ♥
Oh gosh, this looks so yummy! Bulgogi is definitely one of my top favorite dishes in the whole wide world!
Don’t forget the KIMCHI!!! :)
Thank you, Bee, for letting me guest post!
I miss Korean food ever since my last visit to Seoul and this is definitely a must try recipe :)
Mmmhh, that Bulgogi looks amazing! A dish I love.
Cheers,
Rosa
Hi Bee. You DO have an amazing site. First off, I love gochujang, I love bulgogi and I love Hyosun and Eatingandliving! I’m so glad you featured this amazing blogger and cook. What a coincidence! I plan on featuring her on my blog this week too! And side note, but congrats on your cookbook!
julie
I’m enjoying Hyoson’s blog very much and will try this Bulgogi recipe soon!
Bee! I am drooling here!
Wow, I am so glad to find this recipe!! I have been looking for spicy bulgogi recipe for a long time because it’s my husband’s all time favourite Korean dish. Thanks for sharing this, Hyoson :)!!
Oh my, Bulgogi is a family favorite! We love Asian food at home, and I get so excited when I come across a new recipe. Must try this one. Thanks for sharing, Bee ! Congratulations on the new cookbook!
I am so happy I found this. It’s one of my favorite Korean dishes!!! Looks so good!
Has anyone tried this marinade with chicken? Thanks Rasa Malaysia for another great recipie!
Thanks for sharing Hyosun’s blog with us. Korean food is so delicious – I love bulgogi and bi bim bap. My two favorites!!
This is something I want to try now. I’m not so keen on pork belly though so I think I’ll research the beef one.
I love love bulgogi. I normally use the already made mix instead of making it at home.
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I just used this as a sauce for pulled pork. Wow. It’s really tasty.
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hi, may i know where you buy your gochujang in Penang? thanks!
I am based in t he US. I think you can get it at places like Carrefour or Cold Storage.
Do we need to put some oil before frying the pork?
HI Adeline, There is quite a bit of oil in the marinade as well as fat in the pork, more oil should not be necessary.
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