Spicy & Sweet Gochujang Pork Bulgogi
A delicious Gochujang Pork Bulgogi recipe using pork hind leg, perfect as a main dish.
Enjoy this easy-to-make Gochujang Pork Bulgogi with pork hind leg! The spicy and sweet marinade combined with tender pork creates a rice-loving dish. Add plenty of vegetables for a hearty meal.
Main Ingredients- 1 pack Pork hind leg (approx. 300-400g)
- 1 Green onion
- 2 Onions
- 3 Red chili peppers (adjust to spice preference)
- A handful of Chives
- A little Sesame seeds
Marinade- 3 Tbsp Gochujang (Korean red chili paste)
- 4 Tbsp Gochugaru (Korean red chili flakes)
- 3 Tbsp Soy sauce
- 2 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- Pinch of Black pepper
- 3 Tbsp Sugar
- 1 Tbsp Soju (to tenderize and remove odor)
- 3 Tbsp Gochujang (Korean red chili paste)
- 4 Tbsp Gochugaru (Korean red chili flakes)
- 3 Tbsp Soy sauce
- 2 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- Pinch of Black pepper
- 3 Tbsp Sugar
- 1 Tbsp Soju (to tenderize and remove odor)
Cooking Instructions
Step 1
Prepare all your ingredients before you start cooking. Lightly pat dry the pork hind leg with paper towels to remove excess blood. Slice the green onion diagonally, thinly slice the onions, and finely chop the red chili peppers. Cut the chives into appropriate lengths for adding later. Mix gochujang, gochugaru, soy sauce, sesame oil, minced garlic, black pepper, sugar, and soju to create the marinade.
Step 2
Place the prepared pork hind leg into a bowl. Removing the blood beforehand results in a cleaner flavor.
Step 3
Add 3 tablespoons of the prepared gochujang to the pork.
Step 4
Next, add 4 tablespoons of gochugaru for a spicy kick.
Step 5
Add 3 tablespoons of soy sauce for added umami.
Step 6
Pour in 2 tablespoons of sesame oil for a nutty aroma.
Step 7
Add a generous 1 tablespoon of minced garlic for fragrant depth.
Step 8
A pinch of black pepper helps to remove any gamey smell from the pork and enhances its flavor.
Step 9
Add 3 tablespoons of sugar to balance the flavors. You can adjust the sweetness to your liking.
Step 10
Instead of cooking wine, use 1 tablespoon of soju. This effectively removes any pork odor and tenderizes the meat. You can also use rice wine or mirin.
Step 11
Now, use your hands to thoroughly mix the pork with all the marinade ingredients. Ensure the seasoning is evenly distributed by kneading the meat and marinade together for a good amount of time.
Step 12
Add the sliced green onion and mix it in. The fresh, slightly pungent flavor of the green onion complements the pork beautifully.
Step 13
Add the thinly sliced onions and mix well. As the onions cook, they release their natural sweetness and add a pleasant texture.
Step 14
Add the finely chopped red chili peppers for a spicy touch. Feel free to add more if you enjoy extra heat.
Step 15
Finally, add the handful of chives and gently mix. Chives can become soft if overcooked, so it’s best to add them at the end.
Step 16
Mix everything thoroughly one last time. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to marinate. This resting period allows the flavors to meld and penetrate the meat, making it more delicious. Marinating for 2-3 hours is even better.
Step 17
Heat a frying pan over medium heat. Lightly oil the pan and add the marinated pork bulgogi. Be careful to prevent burning as the marinade contains sugar, so adjust the heat as needed.
Step 18
Cook the pork, stirring occasionally, until it is fully cooked and the sauce has thickened slightly. The vegetables will release moisture, helping to cook the meat. Cooking over medium heat rather than high heat ensures it cooks evenly without burning.
Step 19
Sprinkle with sesame seeds for a final garnish. Your spicy and sweet Gochujang Pork Bulgogi is now ready! Enjoy it with a hot bowl of rice.
