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If you're craving bold, spicy Korean flavors but short on time, this Korean Spicy Pork Stir-Fry (a.k.a. Spicy Pork Bulgogi) is your answer. Packed with gochujang heat, garlic aroma, and sizzling umami, it’s the ultimate quick Korean dinner recipe. Serve it over rice or wrap it in lettuce for a fiery bite that’s balanced and satisfying.
Spicy pork bulgogi, or "jeyuk bokkeum" in Korean, is one of the staples of Korean home cooking. It brings the essence of street-style Korean barbecue into your kitchen with minimal effort. Thinly sliced pork is marinated in a rich blend of gochujang, garlic, and soy sauce, then stir-fried until beautifully caramelized. The addition of onion, spring onion, and chili adds layers of texture and heat. What makes this dish stand out is its adaptability: serve it with steamed rice, tuck it into lettuce wraps, or pair it with kimchi for an extra punch. It’s high in protein and incredibly meal-prep friendly—store leftovers in the fridge for 3–4 days or freeze for later.
Key Ingredients & Their Roles:
Pork (thinly sliced pork leg) → Tender and flavorful when marinated; absorbs the sauce beautifully.
Gochujang (Korean chili paste) → Adds deep, spicy-sweet flavor that defines the dish.
Soy Sauce → Balances sweetness with saltiness and adds umami depth.
Spring Onion & Onion → Enhance aroma and sweetness; create a nice contrast in texture.
Best Spicy Pork Bulgogi (Korean Spicy Pork Stir-Fry) Recipe Details:
Prep Time: 10 mins (plus 30 mins marination) | Cook Time: 13 mins | Total Time: 43 mins | Cuisine Type: Korean | Calories: Approx. 420 per serving | Serving Size: Serves 3–4
Ingredients:
600g thinly sliced pork leg (1.3 lb)
1 onion, sliced
1 green chili, sliced
1 large spring onion, sliced
2 tablespoons vegetable oil
For the Sauce:
2 tablespoons sugar
2 tablespoons gochugaru (Korean red pepper flakes)
3 tablespoons gochujang (Korean chili paste)
1 tablespoon mirin
2 tablespoons soy sauce
1 tablespoon minced garlic
1/3 teaspoon black pepper
Sesame seeds, for garnish
Instructions:
In a mixing bowl, combine pork with sugar, gochugaru, gochujang, soy sauce, garlic, and black pepper. Mix thoroughly. Marinate for at least 30 minutes (up to overnight).
Heat 2 tablespoons of vegetable oil in a large pan over high heat. Add spring onion and stir-fry for 2–3 minutes until aromatic.
Add the marinated pork to the pan. Cook over medium heat for about 8 minutes, stirring occasionally. If the mixture gets too dry, add 1–2 tablespoons of water.
Add sliced onion and green chili. Increase heat to high and stir-fry for another 2 minutes until onions soften slightly.
Sprinkle with sesame seeds and serve hot with steamed rice, lettuce wraps, or your favorite side dishes.
Tips & Ingredient Substitutions:
Use pork shoulder or pork belly if leg meat isn’t available.
Add more vegetables like capsicum (bell pepper) or mushrooms for variety.
Make it gluten-free by using tamari instead of soy sauce.
Adjust spice by adding or reducing gochugaru or green chili.
Frequently Asked Questions (FAQ):
Can I use chicken instead of pork?
Yes! Chicken thighs work well—just reduce cooking time slightly.Is this dish freezer-friendly?
Yes, freeze in an airtight container for up to 2 months.Can I make it less spicy?
Reduce the amount of gochugaru and chili or skip them entirely.Do I need to marinate overnight?
A 30-minute marination is enough, but overnight gives deeper flavor.
Wrap-Up :
This fiery Korean Spicy Pork Stir-Fry is your shortcut to bold Korean flavors without hours in the kitchen. It’s quick, satisfying, and always a crowd-pleaser. Give it a try, and don’t forget to share your delicious creations in the comments below!
๐ Looking for more Korean dishes? Check out my Korean Egg Roll (Gyeran Mari) or Tteokbokki recipe!
Keywords :
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