Spicy Pork Bulgogi (Jeyuk Bokkeum)

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If I had to pick one Korean dish that never disappoints, it’s this—spicy pork bulgogi, or jeyuk bokkeum. It’s one of those meals that feels like a reward at the end of a long day. Sliced pork, tossed in a rich, spicy-sweet gochujang sauce, stir-fried until everything’s slightly caramelized and smoky… and all it needs is a bowl of rice to turn into a deeply satisfying dinner.

Back when I first tried it at a little Korean spot tucked behind a busy market street, I remember thinking: how can something this fast taste like it’s been cooked for hours? It’s bold and cozy at the same time. Once I figured out how to recreate that flavor at home—without needing a fancy grill—I knew it was going to become a regular on my dinner rotation.

What Makes This Version So Good

That Smoky, Caramelized Flavor

Here’s a trick I swear by: instead of relying on long marinades (which sometimes don’t hit the mark anyway), I caramelize a bit of sugar in oil with leeks or green onions before adding the pork. It’s like creating a shortcut to that slightly charred Korean BBQ flavor—right on the stovetop.

If you’ve ever had jeyuk bokkeum that tasted flat or watery, this step changes everything. It gives the meat that deep color and sticky edges you usually only get from a hot grill.

No Waiting Around

Look, we all love the idea of marinating overnight, but on a weeknight when you just want to get food on the table, it’s not happening. That’s why I love this version—you can toss everything together and start cooking right away. Of course, if you’ve got time, marinate it longer. But honestly? Even a quick mix gives you all the flavor you need.

Let’s Talk Ingredients

For the pork, I always go for something with a little fat—pork shoulder or pork butt works beautifully. Thin slices soak up the sauce quickly and stay juicy as they cook. I usually ask my butcher to slice it thin for me, but you can also freeze the meat for 30–40 minutes and slice it yourself with a sharp knife.

As for the sauce, it’s a punchy mix of gochujang (Korean chili paste), gochugaru (chili flakes), soy sauce, sugar, garlic, ginger, and a splash of sesame oil. That little combo right there is gold—bold, slightly sweet, spicy, and nutty.

Sometimes, I’ll swap in chicken thighs if that’s what I have on hand, or tofu if I’m keeping things meatless. It’s super flexible, and the sauce really makes everything taste great.

Quick Step-by-Step: How I Make It

1. Mix the Marinade: Grab a big bowl and combine gochujang, gochugaru, soy sauce, sugar, garlic, ginger, sesame oil, rice wine, and sesame seeds. Toss in the pork and let it sit while you prep the pan.
2. Caramelize the Sugar: Heat a bit of oil in a wok or large skillet. Add a spoonful of sugar and let it melt until golden. Don’t walk away—this happens fast.
3. Add Leeks or Green Onion: Toss in the chopped leeks or scallions and stir-fry just until they soften and start to smell amazing.
4. Cook the Pork: Add your marinated pork and sliced onion. Spread it out so it sears instead of steaming. Stir-fry until it’s cooked through and the sauce thickens and clings to the meat.

And that’s it. The whole thing comes together in 15–20 minutes flat.

How I Like to Serve It

For me, jeyuk bokkeum is one of those meals where I don’t need anything fancy—just a bowl of hot rice and maybe a quick cucumber salad or kimchi on the side. But if I’m feeling a little extra, I love making lettuce wraps with it. Wrap a piece of pork in green leaf lettuce or perilla leaves, add a dab of ssamjang (fermented soybean paste sauce), maybe a slice of garlic or chili, and pop the whole thing in your mouth. It’s messy, but in the best way.

Sometimes I’ll serve it with a simple doenjang jjigae (soybean paste stew) for a more complete spread—it’s something I picked up from a Korean family dinner I was invited to once, and I’ve never looked back.

Tips That’ve Helped Me Nail It

• Thinly sliced meat cooks fast and absorbs flavor quickly. Keep your slices uniform so they cook evenly.
• Caramelizing sugar before adding meat adds that little something special—kind of like wok hei in Chinese stir-fries.
• Don’t overcrowd the pan. If your pan’s too full, the pork will steam instead of sear. Cook in batches if needed.
• Gochujang varies in sweetness and heat. Taste your marinade and adjust sugar or chili flakes to your liking.

Make-Ahead Notes

If I know I’ll be short on time later in the week, I’ll mix the marinade and pork in the morning and stash it in the fridge. It actually gets better as it sits. You can also slice and freeze the pork in portions with marinade for meal prep—just defrost and cook.

How to Store Leftovers

Leftovers? Rare in my house, but when it happens, I pack it up in an airtight container and store it in the fridge for up to 3 days. Reheat it gently in a skillet—add a splash of water if it’s looking dry.

This also makes a pretty killer lunch the next day, especially wrapped in rice paper or tucked into a warm tortilla for a spicy fusion wrap.

Common Questions

Can I make this less spicy?
Sure! Just reduce the amount of gochugaru and add a little more sugar or soy sauce. You’ll still get plenty of flavor without the full heat.

Is it okay to use pork belly?
Yes, if you’re after something richer and don’t mind a little extra fat. I’ve made it with pork belly slices for special occasions, and it’s absolutely indulgent.

What’s the best gochujang brand to use?
Use what you can find. I’ve used everything from classic supermarket tubs to homemade versions from Korean grocery stores. The key is to taste and adjust the marinade—it’s all about balance.

This is the kind of dish that keeps me coming back to Korean flavors—bold, comforting, and surprisingly simple. If you give this spicy pork bulgogi a try, don’t forget to make a little extra rice… you’ll need it.

Let me know how it turns out for you. I’d love to hear your version.

Try other Korean recipes:

• Baked Korean Chicken Wings
• Gyeranjjim (Korean Steamed Eggs)
• Korean Corn Cheese