Spicy & Sweet Gochujang Pork Bulgogi with Bean Sprouts
The Ultimate Recipe for Delicious Gochujang Pork Bulgogi
Discover how to make a delightful Gochujang Pork Bulgogi, a simple yet flavorful dish featuring plenty of fresh bean sprouts for a satisfying crunch! This recipe is enhanced with king oyster mushrooms and rice cakes, making it a truly hearty meal. We’re using Cheongyang chili peppers and sun-dried chili paste for a bold, spicy flavor, but feel free to adjust the heat to your liking by omitting the Cheongyang peppers if you prefer milder spice. It’s a wonderfully spicy and delicious recipe that’s perfect for any occasion!
Main Ingredients- Pork (for Bulgogi, shoulder or belly cuts) 1KG
- Bean Sprouts 1 bag (approx. 300g)
- Garlic 4 cloves
- Onion 2 medium
- Potato 1 medium
- Cheongyang Chili Peppers 3 (adjust to spice preference)
- King Oyster Mushroom 1
- Rice Cake Soup Cakes (tteokguk tteok) (optional, approx. 100g)
Seasoning Ingredients- Soy Sauce 3 Tbsp
- Black Pepper to taste
- Plum Extract (or Oligosaccharide) 1 Tbsp
- Rice Wine (or White Wine) 3 Tbsp
- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Cheongyang Gochugaru (spicy Korean chili flakes) 2 Tbsp
- Gochujang (Korean chili paste) 5 Tbsp
- Minced Garlic 2 Tbsp
- Soy Sauce 3 Tbsp
- Black Pepper to taste
- Plum Extract (or Oligosaccharide) 1 Tbsp
- Rice Wine (or White Wine) 3 Tbsp
- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Cheongyang Gochugaru (spicy Korean chili flakes) 2 Tbsp
- Gochujang (Korean chili paste) 5 Tbsp
- Minced Garlic 2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the pork. Thinly sliced pork intended for bulgogi works perfectly, but you can also use pork shoulder or belly for a richer flavor. Don’t forget to wash a bag of bean sprouts thoroughly; they add a wonderful crunch to the dish. Feel free to add other ingredients you enjoy, like chewy rice cakes or aromatic mushrooms, for an even more satisfying meal. Today, we’ll be adding rice cake soup cakes!
Step 2
The secret to delicious Gochujang Pork Bulgogi lies in marinating the meat properly. Marinating the pork in the sauce for a sufficient amount of time will infuse it with deeper flavors. Place the prepared pork in a large bowl and add all the seasoning ingredients listed below, mixing well to coat the meat evenly.
Step 3
The measurements are based on a standard large tablespoon. While precise measurements are helpful, the ratio is more important. Feel free to adjust the amounts slightly to suit your personal taste once you become familiar with the recipe.
Step 4
Start by adding 3 tablespoons of soy sauce for a savory base, and then sprinkle in a generous amount of black pepper to eliminate any pork odor.
Step 5
Add 1 tablespoon of plum extract (or oligosaccharide) for sweetness and a glossy finish, followed by 3 tablespoons of rice wine (or white wine) to tenderize the meat and add depth. If you don’t have rice wine, you can substitute it with cooking wine or white wine.
Step 6
Include 1 tablespoon of sugar for sweetness, along with 2 tablespoons of gochugaru (Korean chili flakes) and 2 tablespoons of Cheongyang gochugaru for that signature spicy kick. If you prefer a milder dish, you can reduce or omit the Cheongyang gochugaru and just use regular gochugaru.
Step 7
Next, add 2 tablespoons of minced garlic for aromatic flavor and 5 tablespoons of gochujang (Korean chili paste), the star ingredient of this dish.
Step 8
Now, use your hands to gently mix everything together until the pork is evenly coated with the sauce. Marinate the pork for at least 30 minutes in the refrigerator; this allows the flavors to meld beautifully. While the pork is marinating, let’s prepare the vegetables.
Step 9
Peel and cut the 2 onions into roughly 6 wedges. I like to lay them at the bottom of the pot as they add moisture and flavor to the broth as it cooks. If you prefer a clearer broth, you can slice them thinly and add them towards the end of cooking.
Step 10
Slice the potato into pieces about the same thickness as the pork. Slice the garlic cloves thinly and cut the Cheongyang chili peppers diagonally. If you have green onions, slice them diagonally as well. Make sure the bean sprouts are clean, free of dirt and debris.
Step 11
If you’re adding rice cakes, soak them in cool water for a little while. This will make them softer and more enjoyable when cooked.
Step 12
Now, let’s start cooking! Place the marinated pork into the pot in an even layer.
Step 13
Pile the prepared bean sprouts generously over the pork. As they cook, the bean sprouts will wilt and release their liquid, creating a delicious sauce.
Step 14
Rinse the marinating bowl with a little water and pour this liquid into the pot as well. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cook, stirring occasionally, making sure nothing sticks to the bottom. Covering the pot will help the ingredients cook evenly.
Step 15
Bean sprout bulgogi usually takes about 20 minutes to cook perfectly. Finally, add the king oyster mushrooms, cover the pot, and let it simmer for another 3 minutes. Your easy and delicious Spicy Gochujang Pork Bulgogi is ready! Isn’t that simple?
Step 16
This finished dish is fantastic as a side dish with rice, or you can mix the leftover sauce with rice for an extra treat. If you don’t have bean sprouts, this recipe works just as wonderfully as a Gochujang Pork Bulgogi on its own. Make your dinner special tonight with this hearty Gochujang Pork Bulgogi!
