Red-Hot Gochujang Pork Bulgogi
Thin slices of pork shoulder marinated in a blazing-red paste of gochujang, gochugaru, garlic, and Asian pear, then seared on a screaming-hot griddle until the edges char and caramelize. The sweet heat builds with every bite, balanced by the fruity depth of the marinade and the smoky kiss of the grill.
Ingredients
- 2 lbs pork shoulder or pork butt, sliced thin (1/8 inch)
- 3 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
+ 11 more ingredients
Instructions
In a large bowl, combine gochujang, gochugaru, soy sauce, brown sugar, grated Asian pear, minced garlic, ginger, rice wine, and sesame oil. Whisk into a smooth, fiery-red marinade.
Add the thinly sliced pork to the marinade along with the sliced onion. Massage the marinade into the meat with your hands, ensuring every slice is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Heat a large cast-iron skillet, griddle, or grill pan over high heat until smoking. Add vegetable oil and swirl to coat.
Spread the marinated pork in a single layer, working in batches to avoid crowding. Cook without stirring for 2-3 minutes to develop a deep char on the bottom.
Flip and cook another 2-3 minutes until the pork is cooked through and the marinade has caramelized into a sticky, lacquered glaze. Add the green onion pieces in the last minute of cooking.
Transfer to a serving platter, sprinkle with sesame seeds, and serve immediately alongside a platter of lettuce and perilla leaves, steamed rice, and your favorite banchan.
Nutrition Estimate
Per serving • Estimated by Blinner AI