[2026-05 EXP] Korean Spicy Pork (Daeji Bulgogi)

Untested recipe.

Substitutions:

  • Pork shoulder — one of the best and cheapest cuts for this. Pork belly gives a fattier, richer result. Pork loin works but can dry out; marinate longer and don’t overcook.
  • Gochujang — not easily substituted as it’s central to the dish. If you can’t get it from the Asian shop, a mix of red chilli paste, a little soy sauce, and a tiny amount of miso approximates it loosely. Worth buying the real thing — a tub lasts months in the fridge.
  • Asian pear — any grated fruit works as a tenderiser: half a regular pear, half an apple, or even a few tablespoons of pineapple juice. Omit if unavailable; just marinate longer.
  • Sesame seeds — purely garnish; skip freely.

Ingredients

  • 1 kg pork shoulder | sliced thinly or cut into thin strips

  • 4 tbsp gochujang

  • 2 tbsp soy sauce

  • 2 tbsp sesame oil

  • 1 tbsp sugar

  • 6 cloves garlic | minced

  • 1 thumb ginger | minced

  • 1 Asian pear or half an apple | grated (acts as tenderiser)

  • 1 onion | thinly sliced

  • 3 spring onions | sliced | to finish

  • 1 tbsp sesame seeds | to finish

Directions

  • Mix gochujang, soy sauce, sesame oil, sugar, garlic, ginger and grated pear together into a marinade.

  • Toss pork slices and sliced onion thoroughly in the marinade. Cover and refrigerate for at least 1 hr, ideally overnight.

  • Heat a large frying pan or griddle over high heat with a little oil. Cook pork in batches without overcrowding, for 3-4 mins per side until cooked through and caramelised at the edges. Don’t stir too much - let it colour.

  • Serve over rice, topped with spring onions and sesame seeds. Good with kimchi on the side.