Tender slices of pork marinated in a bold gochujang-based sauce, pan-seared to a delicious caramel and served over fluffy white rice — this Korean classic delivers sweet heat and savory richness in every bite.

Why You’ll Love This Recipe

This Spicy Pork Bulgogi elevates everyday dinner with vibrant Korean flavors. The gochujang marinade brings warmth and sweetness, while ginger and garlic add depth. Quick to cook and easy to prepare ahead, it makes for a hearty rice bowl that impresses with minimal effort — perfect for family meals or weeknight feasts.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the marinade and pork:

pork shoulder or belly, thinly sliced
gochujang (Korean red chili paste)
gochugaru (Korean chili flakes; optional, for extra heat)
soy sauce
sesame oil
brown sugar
rice vinegar
grated ginger
minced garlic
sliced green onions

For serving:

cooked jasmine or short-grain rice
sliced green onions (for garnish)
sesame seeds (optional)

directions

In a bowl, whisk together gochujang, gochugaru (if using), soy sauce, sesame oil, brown sugar, rice vinegar, ginger, garlic, and green onions.
Add sliced pork and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Heat a skillet or grill pan over medium-high. Cook pork in batches for 3–5 minutes per side, until caramelized and cooked through.
Serve immediately over steamed jasmine or short-grain rice.
Garnish with additional green onions and sesame seeds, if desired.

Servings and timing

Prep Time: 15 minutes
Marinating Time: 1 hour (or overnight)
Cooking Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4 servings
Calories per serving: 520 kcal

Variations

Lean protein option: Use thinly sliced chicken thighs or firm tofu for a lighter version.
Extra veggies: Sauté sliced onions, bell peppers, or mushrooms along with the pork.
Lower spice: Omit gochugaru and reduce gochujang for mild flavor.
Sweet twist: Add a dash of honey to enhance caramelization.
Wrap it up: Serve in lettuce cups or with warmed tortillas for a fusion twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat or in the microwave, adding a splash of water if the sauce has thickened. The pork can also be frozen (without rice) for up to 2 months; thaw overnight and reheat thoroughly before serving.

FAQs

What cut of pork is best for this dish?

Pork shoulder offers tenderness and marbling; pork belly yields extra richness. Both are excellent choices.

Can I skip the marinating step?

The dish still works without marinating, but the flavor is much less intense. For best results, marinate at least 1 hour.

Is gochujang spicy?

Gochujang has moderate heat with a deep umami sweetness. Use less or omit gochugaru for milder taste.

What rice works best?

Jasmine or short-grain rice provides the ideal texture and fragrance. Brown rice is also suitable for a healthier option.

Can I make this dairy-free?

Yes — the recipe is already dairy-free.

How do I get a good caramel crust?

Ensure the pan is hot and cook pork in batches so it sears properly without steaming.

Can I make this gluten-free?

Use tamari instead of soy sauce and ensure your gochujang is gluten-free (many are).

What sides pair well with this dish?

Serve with kimchi, cucumber salad, or sautéed spinach for a balanced Korean-inspired plate.

Can I double the recipe?

Yes — use a larger pan and cook in multiple batches to avoid over-crowding.

How spicy will this be?

Medium heat by default. To make it milder, reduce gochujang and omit gochugaru.

Conclusion

Spicy Pork Bulgogi with Steamed Rice is a flavorful fusion of heat, sweet, and umami in a simple yet stunning meal. Fast, versatile, and deeply satisfying, it’s ideal for busy dinners or entertaining. Serve it hot, garnish generously, and enjoy a bowlful of bold Korean flavor.