Introduction
Are you ready to spice up your dinner routine? Look no further than Gochujang Bulgogi (Spicy Pork Bulgogi). This dish is a beloved staple in Korean cuisine, cherished for its rich flavors and the perfect balance of sweetness and heat. Originating from the grilling tradition of Korea, bulgogi, which means “fire meat,” takes on a whole new level of deliciousness with the addition of gochujang—a savory, spicy, fermented chili paste. This recipe is not only easy to follow but also versatile, allowing for various substitutions to suit your dietary preferences. In this article, you’ll discover how to make Gochujang Bulgogi (Spicy Pork Bulgogi) at home, including all the ingredients, step-by-step instructions, and even some helpful tips to elevate your cooking.
Ingredients
| Ingredient | Amount | Description |
|---|---|---|
| Pork shoulder | 1 lb (450g) | Tender and flavorful, pork shoulder is the ideal cut for juicy Gochujang Bulgogi (Spicy Pork Bulgogi). |
| Gochujang | 3 tbsp | This spicy, fermented paste adds depth and a unique umami flavor to the dish. |
| Soy sauce | 2 tbsp | Provides a rich saltiness that balances the sweetness of other ingredients. |
| Brown sugar | 1 tbsp | Enhances the glaze and gives a subtle sweetness that complements the spiciness. |
| Garlic | 4 cloves, minced | Fresh garlic enhances the aroma and depth of flavor in Gochujang Bulgogi (Spicy Pork Bulgogi). |
| Sesame oil | 1 tbsp | Adds a nutty flavor that enriches this dish, making it truly irresistible. |
| Green onions | 2, chopped | They add freshness and a mild onion flavor, perfect for garnish. |
| Vegetable oil | 2 tbsp | Used for frying, giving a nice crispy texture to the meat. |
Step-by-Step Instructions
- Prepare the Ingredients: Start by slicing the pork shoulder into thin strips. This helps the meat marinate better and cook quickly. In a bowl, combine Gochujang, soy sauce, brown sugar, minced garlic, and sesame oil. Mix these ingredients well to make the marinade.
- Marinate the Meat: Add the sliced pork to the marinade, ensuring every piece is coated well. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For deeper flavor, marinate it overnight if you can!
- Heat Your Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the pan hot enough to sear the meat but not so hot that it burns.
- Cook the Bulgogi: Once the oil is shimmering, add the marinated pork to the pan in a single layer. Allow it to cook without stirring for about 2–3 minutes until browned. Then flip the meat and stir-fry for another 3–4 minutes until fully cooked through and slightly caramelized.
- Add the Green Onions: In the last minute of cooking, add the chopped green onions to the pan. Stir well to combine, letting the heat wilt the onions.
- Serve: Transfer the cooked Gochujang Bulgogi (Spicy Pork Bulgogi) to a serving plate. Enjoy hot with steamed rice, lettuce wraps, or even in tacos for a unique twist!
Pro Tips
- Choose the right cut: Pork shoulder is fatty and tender, making it perfect for bulgogi. You can also use beef or chicken, but they require different marinating times.
- Let it marinate longer: The longer the pork marinates, the more flavors it will absorb. Ideally, aim for at least 1 hour, or overnight in the fridge for the best results.
- High heat is key: Cooking on high heat ensures that the meat sears quickly, creating a nice crust while keeping the inside juicy.
- Garnish creatively: Try topping your Gochujang Bulgogi with sesame seeds and additional green onions for added flavor and a beautiful presentation.
- Pair wisely: Serve with pickled vegetables or kimchi for a true Korean dining experience. They add a nice contrast to the spicy and savory flavors of the dish.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Protein | 23g |
| Carbohydrates | 18g |
| Saturated Fats | 2g |
| Fiber | 1g |
| Cholesterol | 60mg |
| Sugars | 5g |
| Fat | 20g |
FAQs
What is the best way to store Gochujang Bulgogi (Spicy Pork Bulgogi)?
You can store leftover Gochujang Bulgogi (Spicy Pork Bulgogi) in an airtight container in the fridge for up to 3 days. Ensure it’s cooled before sealing it.
Can Gochujang Bulgogi (Spicy Pork Bulgogi) be made vegan or gluten-free?
Yes! You can substitute the pork with tofu or seitan for a vegan option. For gluten-free, use tamari instead of soy sauce.
What are the best side dishes to serve with Gochujang Bulgogi (Spicy Pork Bulgogi)?
Ideal side dishes include steamed rice, kimchi, pickled vegetables, or even a refreshing cucumber salad.
How long does it take to prepare Gochujang Bulgogi (Spicy Pork Bulgogi)?
Preparation takes about 10 minutes, with an additional 30 minutes to marinate for a total of around 40 minutes.
Can I freeze Gochujang Bulgogi (Spicy Pork Bulgogi) for later?
Absolutely! Freeze the cooked bulgogi in an airtight container for up to three months. Thaw in the refrigerator before reheating.
What variations can I try with Gochujang Bulgogi (Spicy Pork Bulgogi)?
You can try adding different vegetables like bell peppers or mushrooms to the stir-fry for extra flavor and texture.
Is Gochujang Bulgogi (Spicy Pork Bulgogi) spicy?
Yes, it has a nice kick from the gochujang, but you can adjust the amount to suit your heat preference.
Can I make Gochujang Bulgogi (Spicy Pork Bulgogi) ahead of time?
Definitely! Marinating the pork ahead of time allows the flavors to meld beautifully. You can also cook it a day before serving and reheat gently.
Now that you know how to make Gochujang Bulgogi (Spicy Pork Bulgogi), it’s time to roll up your sleeves and whip up this delicious dish at home! Whether for a family dinner or a gathering with friends, this recipe is sure to impress with its vibrant flavors and satisfying spice. Don’t forget to share your culinary experience—did you add your twist to the recipe? We’d love to hear it! Tried this Gochujang Bulgogi (Spicy Pork Bulgogi) recipe? Let us know your experience in the comments!
