Spicy & Sweet Gochujang Pork Bulgogi (Busan Style)
Delicious Pork Bulgogi with Gochujang: A Homemade Recipe
This recipe is inspired by the famous gochujang pork bulgogi restaurant in Busan, featured in the movie ‘A Taxi Driver’. It’s a perfect dish that balances the spicy kick of gochujang with a pleasant sweetness, making it an excellent side dish for rice or a delightful appetizer for drinks. Enjoy this flavorful meal with your family!
Main Ingredients- Pork (shoulder or front leg) 300g
- Onion 1/2
- Bean Sprouts 1 handful (approx. 100g)
- Chives 1 handful (approx. 50g)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious gochujang pork bulgogi. Wash the vegetables thoroughly and pat them dry. Gently press the pork with paper towels to remove any excess blood.
Step 2
Cut the pork into bite-sized pieces (about 3-4 cm). Place the pork in a large bowl and add 2 Tbsp of cooking wine. Gently mix with your hands, ensuring the wine coats the meat. This helps remove any gamey odor and tenderizes the meat. Let it marinate for about 10 minutes.
Step 3
Thinly slice the onion. Wash the chives and cut them into approximately 5cm lengths. Rinse the bean sprouts under running water. Blanch the bean sprouts in boiling water with a pinch of salt until crisp-tender, then rinse them under cold water and drain well. Toss the blanched bean sprouts with a little sesame oil and salt. (This step helps maintain the bean sprouts’ crunchy texture.)
Step 4
In a separate large bowl, combine all the seasoning sauce ingredients: minced garlic, gochujang, gochugaru, soy sauce, cooking wine, plum extract, oligosaccharide, sesame oil, sesame seeds, ginger powder, and black pepper. Mix thoroughly until you have a smooth, well-combined sauce.
Step 5
Add the marinated pork and sliced onions to the seasoning sauce. Mix everything together with your hands, ensuring the sauce evenly coats every piece of pork and onion. Let it marinate for another 5-10 minutes to allow the flavors to meld.
Step 6
Heat a pan over medium heat. Add the marinated pork and onions. Stir-fry, making sure not to burn the meat, until the pork is fully cooked and the sauce has thickened slightly. It’s best to start on high heat to sear the meat and lock in juices, then reduce to medium-low to allow the sauce to coat and thicken.
Step 7
When the pork is almost cooked, add the seasoned bean sprouts and the chopped chives to the pan. Stir-fry briefly until the chives are just wilted. Alternatively, you can add the chives and bean sprouts at the table and stir-fry them with the hot pork for a fresh, vibrant taste. (Tip: Avoid overcooking the chives, as they can become mushy. Add them towards the very end.)
Step 8
Serve the spicy and sweet gochujang pork bulgogi generously over warm rice. It’s also delicious when enjoyed with pickled radish wraps (ssam mu), perilla leaves, or lettuce wraps. Enjoy your flavorful meal!
