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caramelized spicy Korean pork bulgogi in a wide horizontal shot, deep red and glistening with sauce, scattered scallions and sesame seeds, lettuce leaves and rice alongside on a dark stone table, warm natural light, shallow depth of field, landscape orientation

Korean Spicy Pork Bulgogi

Marinated in gochujang and seared to a sticky perfection, this is thinly sliced pork.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs pork shoulder thinly sliced
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 3 scallions sliced

Method
 

  1. Whisk gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger into a marinade.
  2. Toss the sliced pork in the marinade and let sit 15 minutes.
  3. Sear the pork in a hot skillet in batches so it caramelizes instead of steaming.
  4. Cook until the edges char and the sauce clings to the meat.
  5. Top with scallions and serve over rice or in lettuce wraps.

Notes

Freezing the pork briefly makes it much easier to slice thin.