DESCRIPTION:
Jjajang pork bulgogi combines tender pork, savoury soy sauce and rich Jjajang
flavour for an easy Korean-style dinner that's perfect with rice.
Jjajang pork bulgogi with glossy pork, chunky onion, carrot and green chilli served with rice.
Introduction
Craving something savoury, slightly spicy and seriously satisfying? This Jjajang pork bulgogi combines juicy pork with soy sauce, chilli and rich Jjajang flavour for an easy weeknight meal that comes together in one pan.
This dish takes the familiar Korean-style flavours of
soy-marinated pork and gives them a deeper, slightly earthy twist with Jjajang
powder, while gochugaru adds gentle heat. Chunky onion, carrot and green chilli
bring sweetness, freshness and texture, making the pork especially good served
over a bowl of hot steamed rice.
Key Ingredients & Their Role
• Pork leg ➔ Provides a meaty, hearty base
and works beautifully with the bold marinade.
• Jjajang powder ➔ Adds deep, savoury and
slightly earthy black-bean-style flavour.
• Soy sauce ➔
Builds the main salty, savoury umami flavour.
• Gochugaru ➔
Adds Korean chilli flavour and a gentle spicy kick.
• Oligo syrup ➔
Balances the salty ingredients with sweetness and helps create a glossy
coating.
• Onion ➔
Adds natural sweetness and becomes tender and juicy during cooking.
• Carrot ➔
Adds colour, mild sweetness and a little bite.
• Green chilli ➔ Brings freshness and extra
heat.
• Sesame oil ➔
Adds a nutty Korean-style finishing flavour.
• Garlic ➔
Gives the marinade a strong savoury aromatic base.
🌶️ Jjajang Soy Pork
Bulgogi
This Jjajang pork bulgogi is tender, savoury and
slightly spicy, with a glossy sauce that clings to every piece of pork and
vegetable. It is best served hot with steamed white rice to soak up all that
delicious sauce.
Recipe Details
- Prep
Time: 15 minutes
- Cook
Time: 15 minutes
- Total
Time: 30 minutes
- Cuisine:
Korean-inspired
- Servings:
4
- Estimated
Calories: About 420 calories per serving, excluding rice. This
is an estimate and can vary depending on the pork cut, oil and brands of
sauces used.
Ingredients
For the Pork
- 700
g pork leg, cut into bite-sized pieces (about 1½ lb)
- 1
tbsp cooking oil (15 ml), plus more if needed
For the Jjajang Soy Marinade
- 3
tbsp mirin (45 ml)
- ½
tsp black pepper
- 4
tbsp soy sauce (60 ml)
- 1
tbsp oyster sauce (15 ml)
- 3
tbsp oligo syrup (45 ml)
- 1
tbsp sesame oil (15 ml)
- 1
tbsp Jjajang powder, about 8–10 g (from an instant Jjajang noodle packet)
- 2
tbsp gochugaru (Korean chilli flakes)
- 1
tbsp minced garlic (about 15 g)
For the Vegetables
- 1
onion, cut into large chunky pieces
- 1
carrot, sliced
- 2
green chillies or jalapeños, sliced
- 1–2
spring onions, sliced, for garnish
To Serve
- Steamed
white rice, as needed
Instructions
1. Prepare the pork
Cut the pork leg into bite-sized pieces so they cook evenly. Place the pork in a large bowl and pat the pieces dry with paper towel.
Drying the surface of the pork helps remove excess moisture
and can reduce the strong pork smell while also helping the marinade cling
better to the meat.
2. Mix the Jjajang soy marinade
Add the mirin, black pepper, soy sauce, oyster sauce, oligo syrup, sesame oil, Jjajang powder, gochugaru and minced garlic directly to the bowl with the pork.
Mix thoroughly until every piece of pork is well coated. Make sure the Jjajang powder is distributed evenly rather than sitting in dry pockets.
3. Prepare the vegetables
Cut the onion into large chunky pieces. Slice the carrot
into thin, even pieces so it cooks through without becoming too soft.
Slice the green chillies or jalapeños. Keep the slices slightly chunky if you want them to retain some texture and freshness.
Slice the spring onion and set it aside for the final
garnish.
4. Start with the onion
Heat a large frying pan over medium-high heat and add
a little cooking oil.
Add the chunky onion and cook for about 2–3 minutes,
stirring occasionally, until it starts to soften and becomes fragrant.
The onion should not be completely cooked at this stage. You
want it to continue cooking with the pork while keeping some texture.
5. Add the marinated pork
Add the pork and all the marinade from the bowl to the pan.
Spread the pork out as much as possible and cook over medium-high heat, stirring and turning the pieces regularly. The pork should gradually change from pink to opaque as it cooks.
If the pan becomes too dry before the pork is cooked
through, reduce the heat slightly and keep stirring rather than allowing the
sauce to burn.
6. Add the carrot and green chilli
When the pork is almost completely cooked, add the
sliced carrot and green chilli.
Continue stir-frying for another 2–4 minutes, tossing
everything together until the pork is fully cooked and the vegetables are
tender but still have some bite.
The sauce should become glossy and coat the pork and
vegetables. If your pan is getting too hot, lower the heat to medium so the
sweet sauce does not scorch.
7. Finish with spring onion
Turn off the heat and scatter the sliced spring onion over the top.
Give everything one final toss so the spring onion is
lightly warmed without losing its fresh flavour and colour.
8. Serve with rice
Spoon the hot Jjajang pork bulgogi over freshly steamed rice.
Make sure to include plenty of the glossy sauce, onion,
carrot and chilli with each serving. Serve immediately while the pork is hot
and juicy.
Tips & Substitutions
Use a different pork cut
Pork shoulder or pork scotch can also work well if you
prefer a slightly more tender and fatty result. Pork leg gives a leaner,
meatier texture.
Adjust the spice
For a milder version, reduce the gochugaru and use less
green chilli. For more heat, add extra gochugaru or use hotter chillies.
Jjajang powder
The recipe uses Jjajang powder from an instant Jjajang
noodle packet as a convenient flavour shortcut. Different brands vary in
saltiness and intensity, so you can adjust the amount slightly to taste.
Make it less sweet
If you prefer a less sweet bulgogi, reduce the oligo syrup
from 3 tablespoons to 2 tablespoons.
Add more vegetables
Capsicum (bell pepper), mushrooms or cabbage can be added if
you want to bulk out the meal with more vegetables.
Storage
Allow leftovers to cool, then refrigerate in an airtight
container for up to 3 days.
Reheating
Reheat gently in a frying pan over medium heat until piping
hot. Add a small splash of water if the sauce has thickened too much.
Freezing
The cooked pork bulgogi can be frozen in an airtight
container for up to 2–3 months. Thaw overnight in the refrigerator
before reheating thoroughly.
FAQ
Can I use pork shoulder instead of pork leg?
Yes. Pork shoulder works very well and will give you a more
tender and slightly richer result because it contains more fat.
What is Jjajang powder?
Jjajang powder is a convenient powdered seasoning used to
create a savoury black-bean-style Jjajang flavour. In this recipe, instant Jjajang
noodle powder is used as a shortcut.
Is Jjajang pork bulgogi spicy?
It has a moderate spicy kick from gochugaru and green
chilli. You can easily reduce both for a milder version.
Can I freeze Jjajang pork bulgogi?
Yes. Cool it completely, pack it airtight and freeze for up
to 2–3 months. Thaw in the refrigerator and reheat until piping hot.
What should I serve with Jjajang pork bulgogi?
Steamed white rice is the easiest pairing because it soaks
up the savoury Jjajang soy sauce. Korean-style side dishes or a simple cucumber
salad also work well.
Wrap-Up
This Jjajang pork bulgogi is an easy way to turn everyday
pork into a bold, glossy and satisfying rice bowl. The combination of soy
sauce, Jjajang powder, gochugaru and sweet onion gives the dish plenty of
flavour without needing a complicated cooking process.
If you enjoy easy Korean-style meals, you might also like Canned Mackerel Fried Rice or my Chipotle Chicken for another flavour-packed skillet dinner.
What would you add to your Jjajang pork bulgogi — extra
chilli, mushrooms or more onion?
Keyword
Jjajang pork bulgogi, Korean pork bulgogi, Jjajang pork
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간장 돼지불고기,
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