Spicy & Sweet Gochujang Pork Bulgogi with Smoky Flavor
The Best When You Have No Appetite! Everyone’s Favorite Spicy, Sweet, and Smoky Gochujang Pork Bulgogi (Jeyuk Bokkeum) Golden Recipe
This Jeyuk Bokkeum recipe uses lean pork shoulder, marinated in a spicy and sweet sauce. It’s even more delicious when wrapped in perilla leaves. Make your own smoky pork bulgogi at home!
Main Ingredients- Pork shoulder 1.8kg (approx. 4 lbs)
- Fresh shiitake mushrooms 200g (approx. 7 oz)
- Carrots 2 medium
- Scallions 2 stalks
- Onions 2 medium
Spicy & Sweet Marinade- Minced garlic 4 Tbsp
- Minced ginger 1 Tbsp
- Minced scallions 3 Tbsp
- Soy sauce 7 Tbsp
- Oyster sauce 2 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Plum extract (or corn syrup) 5 Tbsp
- Corn syrup (or rice syrup) 5 Tbsp
- Sesame oil 3 Tbsp
- Toasted sesame seeds (crushed) 3 Tbsp
- Cooking wine (or Mirin) 5 Tbsp
- Black pepper 1 tsp
- Minced garlic 4 Tbsp
- Minced ginger 1 Tbsp
- Minced scallions 3 Tbsp
- Soy sauce 7 Tbsp
- Oyster sauce 2 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Plum extract (or corn syrup) 5 Tbsp
- Corn syrup (or rice syrup) 5 Tbsp
- Sesame oil 3 Tbsp
- Toasted sesame seeds (crushed) 3 Tbsp
- Cooking wine (or Mirin) 5 Tbsp
- Black pepper 1 tsp
Cooking Instructions
Step 1
Prepare 1.8kg (approx. 4 lbs) of fresh pork shoulder. Using pork shoulder with less fat and good texture will result in a tastier dish.
Step 2
Combine all the marinade ingredients in a bowl and mix them thoroughly. (Minced garlic, minced ginger, minced scallions, soy sauce, oyster sauce, gochujang, gochugaru, plum extract, corn syrup, sesame oil, toasted sesame seeds, cooking wine, black pepper).
Step 3
Place the prepared pork in the bowl and pour the mixed marinade over it. Massage the marinade into the pork with your hands to ensure it’s evenly coated. Cover with plastic wrap and refrigerate for at least 1 hour to marinate. If time permits, marinating for 2-3 hours will deepen the flavor.
Step 4
Wash and peel the carrots, then cut them into 5cm (approx. 2 inches) long pieces, about 0.5cm (approx. 0.2 inches) thick. Cut them to a size that will be pleasant to eat when stir-fried.
Step 5
Slice the onions into large pieces, similar in thickness to the carrots, about 0.5cm (approx. 0.2 inches). The onions will add sweetness as they cook.
Step 6
Remove the tough stems from the fresh shiitake mushrooms. Briefly rinse them under water. Gently squeeze out excess water with your hands, then slice them into strips about 1.5cm (approx. 0.6 inches) wide.
Step 7
If you don’t plan to use all the marinated pork at once, it’s convenient to portion it into servings (for 1-2 people) using airtight containers or zip-top bags and freeze them. Thaw the pork in the refrigerator the day before you plan to cook it.
Step 8
Heat a large, deep pan over high heat until hot. Add about 600g (approx. 1.3 lbs) of the marinated pork, spreading it out in a single layer. Avoid overcrowding the pan, as this will release too much liquid and prevent proper searing. It’s best to cook the pork in 2-3 batches.
Step 9
Once the pork is halfway cooked and the surface has browned, add the sliced carrots and stir-fry them together. The carrots will absorb some of the pork’s juices and soften as they cook.
Step 10
When the carrots are about halfway cooked, add the sliced shiitake mushrooms. Stir well to combine the pork and vegetables. The mushrooms will add a fragrant aroma.
Step 11
Finally, add the sliced onions and scallions to the pan and stir-fry everything together. Stir-frying over high heat quickly is important to maintain the crispness of the vegetables.
Step 12
Turn off the heat when the onions become translucent and tender, and all the ingredients are well combined. Your delicious Gochujang Pork Bulgogi with a smoky flavor is ready! Enjoy it with hot steamed rice and lettuce wraps.
