Kimchi & Cornbread

Spicy Pork Bulgogi

We just had a blast of cold weather so I needed to make something that was easy and would warm us up. Spicy pork bulgogi is perfect for just that and I had all the ingredients on hand.

It really doesn’t matter which cut of pork you choose but I would keep in mind that lean pork, like the loin, would be a bit dry at the end of cooking. I always opt for boneless shoulder buts to have some fat in there to keep the meat tender while cooking. 

When slicing the pork, a good tip is to freeze the meat for about 15 minutes before slicing to make it easier to get the thin slices. An Asian grocery store will likely already have this type of meat pre-cut but you can always ask your butcher too.

I really hope you enjoy this recipe!




  • 2 lbs boneless pork shoulder thinly sliced
  • 3-4 stalks scallion or green onions sliced
  • 1/8 yellow onion thinly sliced
  • 2 tsp granulated sugar
  • 1/4 cup soy sauce
  • 2 tbs gochujang (Korean red pepper paste)


  1. Mix all the ingredients in a large bowl. Cover and refrigerate four four hours minimum but over night is better.

  2. Heat a wok or skillet over medium high heat and cook the pork bulgogi. Serve with rice.

  3. Enjoy!


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