Spicy & Sweet Gochujang Pork Bulgogi (Wok-fried)
Beyond Samgyeopsal Day: Delicious Gochujang Pork Bulgogi, Crispy-fried in a Wok Without a Bulgogi Pan
Don’t fret if you missed Samgyeopsal Day! If you have pre-marinated Gochujang Pork Bulgogi, you can enjoy a fantastic home-cooked meal without needing a special bulgogi pan. The key to this recipe is frying the Gochujang Pork Bulgogi until ‘crispy.’ While many believe it’s best cooked on charcoal or a bulgogi pan, using a wok over high heat can achieve a wonderfully crispy result right at home. Even when cooking in a wok, some liquid is bound to appear, but with a few tips, you can create perfectly moist yet delightfully crispy pork bulgogi. It’s all about the willingness to try and find solutions! Savor this deliciously marinated Gochujang Pork Bulgogi, fried to perfection in a wok, alongside a bowl of freshly steamed rice. Pairing it with seasoned spring onions will double the joy! You’ll be so engrossed in the meal, you won’t notice how quickly it disappears. Have a healthy day today! ♡
Main Ingredients- Pork Shoulder/Butt 1.1199 kg
- 1/2 Onion
Marinade- 4 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fish Sauce
- 2 Tbsp Mirin (or Rice Wine)
- 3 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1/4 cup Chopped Green Onions
- Pinch of Sesame Seeds
- 4 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fish Sauce
- 2 Tbsp Mirin (or Rice Wine)
- 3 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1/4 cup Chopped Green Onions
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
Soak the pork shoulder/butt in cold water with a splash of soju to remove excess blood. Pat it dry thoroughly with paper towels; this helps the marinade adhere better and makes the meat more tender.
Step 2
Thinly slice the onion. Avoid slicing it too thinly, as it might become mushy when cooked. Aim for a moderate thickness.
Step 3
In a bowl, combine Gochujang, fish sauce, mirin, sugar, minced garlic, chopped green onions, and sesame seeds. Mix well until the sugar dissolves to create the marinade. Add the prepared pork and sliced onions, then gently knead them together. Marinate for at least 30 minutes; longer marination allows the flavors to penetrate deeper, resulting in a more delicious dish.
Step 4
Heat a wok over high heat. Add the marinated pork and stir-fry quickly. Keep stirring frequently to prevent the meat from sticking together.
Step 5
If liquid accumulates during cooking, carefully drain it off. This step helps the pork become crispier and intensifies the sauce’s flavor. You can add a little more sauce if needed, or continue stir-frying over high heat until the liquid has almost completely evaporated and the pork is fully cooked. Constant stirring is crucial at this stage to prevent burning.
Step 6
Transfer the perfectly stir-fried Gochujang Pork Bulgogi to a serving plate. It’s delicious served over hot rice or enjoyed with fresh lettuce wraps.