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Gochujang Bulgoki - Korean Spicy Pork

Gochujang Bulgoki is Korean Spicy Pork or in Korean, Spicy Bulgoki.

This very simple yet very delicious and flavourful plat was introduced to me by my Korean friend, Jung Sol-yi whom I met in 2002 at SUEFLE, Nantes University. I remember back then, how we often had to use gestures and pictures to express ourselves when our limited French and dictionary failed us. Or how all of us (Yumi, Zhang Ying and I) squeezed into Sol-yi's tiny one-bedroom student apartment for lunch. How she cooked for us our 1st Korean meal just outside her bedroom door at the corridor using a portable stove she borrowed from her next door neighbour.:-D How each of us took turns to introduce our country food - Yumi cooked Japanese while Ying cooked Szechuan food and I cooked Chicken curry and stir-fried noodles. It was the most beautiful 2 semesters we had together and when our long lasting friendship was formed. Whenever I made this dish, it always brings back those sweet memories of my friends whom I miss so much.

Gochujang Bulgoki
Ingredients
  • 1 kg pork - cut into thin slices
  • 1 carrots (medium size) - cut into thin strips like match sticks
  • 1 white onion (big) - sliced
  • 4 to 5 garlic - minced
  • 2 to 3 tbsp Korean soya sauce
  • 4 tbsp Gochujang (Korean chilli paste) - less if you are not used to spiciness
  • 2 tbsp honey
  • 1½ tsp sugar

Sol-yi's Special Sauce (Optional)

  • ½ tsp fermented soya bean paste
  • 1 to 2 tbsp Gochujang

Mix both together till well blended.

Directions
  1. In a big bowl, put all the above ingredients together and mix it well.
  2. Let it marinate in the refrigerator for at least 5 hours. If you don't have time the next day, you can prepare this the night before, it tastes even better.
  3. Stir-fry the marinated pork mixture in a non-stick pan without any oil until the meat is cooked. Add a little bit of hot water to the mixture if needed.
  4. Taste to see if it is spicy enough for you. If not, add a bit more of Gochujang.

How to eat it Korean style?

  1. First, put a piece of lettuce on your palm.
  2. Put a tablespoon of round/Japanese rice on the lettuce, then top it with the Spicy Pork. For an extra kick, you can put a bit of the special sauce on top of the rice before putting the spicy pork.
  3. Bundle up the lettuce and enjoy. It's quite a mouthful.
Gochujang Bulgoki ingredientsGochujang Bulgoki marinate
The Verdict

mmm... it tasted still as good like the time I made it together with Sol-yi. Pierre likes it too. His only critic is that I made it a bit too spicy for him. Hehehe... I was happily adding spoonful after spoonful of Gochujang to the pork mixture before I remembered that Pierre can't take as spicy as me. Oops! Too late. Well, the poor guy still happily finished his spicy Bulgoki and even had a second helping.;-)

This dish can be eaten with plain ordinary steam rice or with round/Japanese rice. Pierre prefers his with plain Basmati rice while I prefer to eat mine the Korean way.

Note

Gochujan (Korean chilli paste) is quite spicy so remember to go easy with it when adding it to your marinated mixture. It is better to put less in the marinate if you aren't sure how spicy it would be when cooked. You can always add more in during cooking stage if it is not spicy enough for you.

And also it might be better to test taste it (dab your finger on the marinated mixture) to check if it is salty enough before adding a 3rd spoonful of soya sauce, as it will make it taste saltier.

Regarding Korean soya sauce, for those who don't have it, you can replace it with Chinese light soya sauce. In this case, you have to add less because Chinese soya sauce tends to be saltier. I have made this dish before using Chinese light soya sauce and it still tastes as good.

Gochujang BulgogiGochujang Bulgoki
32 comments.
#1, by Carol (06/17/2007)

Hi C.N! that was a warm story of friendship! We love pork bulgogi and make it often during the cooler weather. We have friends and family over and we cook it together and have it alfresco style in the courtyard.

#2, by malaysianfoodguide (06/18/2007)

Sound simple, must try this as I love Korean food:-)

#3, by wokandspoon (06/18/2007)

hehe - you know, I have the same problem when I cook spicy food as well. French hubby's tastebuds aren't the same as mine but I always forget so I add lots of chilli then 2 minutes later I think "oops"! But he's starting to be able to eat spicier foods now - yay! Your Korean dish looks yum!!!

Where did you get the Korean chilli paste from? Tang frères?

#4, by The Cooking Ninja (06/18/2007)

@Carol & malaysianfoodguid: Thanks for dropping by.:-)

@wokandspoon: I got it from a Chinese store in Nantes. I'm sure Tang frères or any other chinese stores in Chinatown Paris would have it. It is sold either in this packaging or in a small bottle. Or you can just simply ask them over the counter if they have 'pâte de piment coréen' and they will show it to you.:-)

#5, by Little Corner of Mine (06/18/2007)

Mmm..yummy! Now I need to go buy Gochujang so that I can make some korean dishes!:-)

#6, by tigerfish (06/18/2007)

I prefer to eat Korean marinated BBQ meat with lettuce. Yumz...

#7, by Sunkyoung (06/21/2007)

You are the real cook indeed because you have 'Soonchang' gochujang, which is best of all. I prefer gochujang bulkoki to mild one with soya sauce.

#8, by ming the merciless (06/29/2007)

Your recipes are sooo diverse. You have french, italian, korean, thai, etc. And you have cakes, pastries, entrees, etc.

Pierre is a lucky guy.

#9, by Khun Ying (07/02/2007)

I love Korean Movies, but never try to make this before. I will try this. I love hot food. I am from Thailand.

#10, by The Cooking Ninja (07/02/2007)

@Khun Ying: Thanks for dropping by my blog:-)

#11, by Kev (08/21/2007)

No sesame oil? I thought this dish always had it...

#12, by The Cooking Ninja (08/23/2007)

@Kev: Not that I know of. My Korean friend never marinate it with some sesame oil.

#13, by Kev (08/24/2007)

I wonder if this dish could be made with chicken? The pork dish I've had in restaurants can sometimes be VERY fatty.

#14, by The Cooking Ninja (08/25/2007)

@Kev: Chicken is sweet so you will need to make some adjustment on it. The pork I used to cook this dish is lean pork - no fat at all.

#15, by Ray (02/26/2008)

Hehe i'm defo trying dis ^_^ Thanks for the recipes, keep posting more Korean dishes!! delicious hehe:-)

#16, by BlueMoon (06/03/2008)

Oh gosh thx so much for this receipe..
I'm still marinating the pork..
It smell exactly the same with the korean food i had back home.. @_@ ..
Couldn't wait to cook it tomorrow..:-)

#17, by The Cooking Ninja (06/04/2008)

@BlueMoon: How did it turn out? Is it as delicious as you expected it to be?:-) I love this dish very much.

#18, by gulali (06/25/2008)

Yumm, I have to try your recipe, look so delicious:-)

#19, by Christy Shin (08/14/2008)

My husband is Korean and we live in a large Korean community in the U.S. There are many Korean grocery stores in the area so finding resources is easy. I have made the Beef Bulgogi before and it was great but too salty (typical of American soy sauce)..now I want to try the pork bulgogi and hope that your recipe will do the trick! This time, thanks to your comments, I know to either use an Asian brand soy sauce or lighten up on mine:-) Thanks for posting your recipe!!!

#20, by Monica who love korean food so much! (10/24/2009)

Thank you for your recipe! i always eat Korean spicy pork and want to do it by my self.. now i found your recipe! but one thing i want to ask you is, what kind of honey i have to buy and how can i ask in grocery stores? As i'm in Singapore rite now , i don't know what kind of honey i should buy

Thank you so much for your recipe!:-D

#21, by Monica who love korean food so much! (10/24/2009)

oh , are you from Singapore? Now i'm living in Singapore studying =D Yeah, Singapore meals are good!

#22, by The Cooking Ninja (10/24/2009)

@Monica: Yes I'm from Singapore but living in France at the moment. I use normal honey (liquid gooey type) bought in the supermarket.:-) You find honey in NTUC or Cold Storage etc. Hope this helps. Yes Singapore has lots of delicious food.

#23, by alphy (10/28/2009)

ohh,, i am in Korea now and is trying to cook different recipes:) i will make this tomorrow:)

#24, by alphy (10/28/2009)

btw.. very good story of friendship. made me miss mine as well.

#25, by girlichef (05/07/2010)

Oh Wow! This does sound delicious...and very reminiscent of the cabbage cigars. Funny how each culture has its own version of a certain dish. I'm loving the flavors in this (sounds even better than the rolls I just made to me)!! Thanks for sharing the great story:-)

#26 (02/02/2011)

this dish is so delicious! thank u

#27, by Mark (06/05/2011)

Yeah, there is something about Korean cooking that is so friendly. I like
your response to it; mine was the same. Such beautiful people, such clean
pretty food.. not complicated, but very satisfying, and like filling a
unique niche perfectly. I find I miss it, just like a perfect Southern BBQ,
Maine lobster, or Texas chili.

#28, by Mary (06/06/2011)

What cut of pork are you using to make this? I would love to try the recipe, however, I am afraid of using a cut that might be too tough. The pictures look delicious! Thank you for posting.:-)

#29, by Mark (06/17/2011)

I Was In Korea Twice A Year Each When I Was In The Army, This Was My Favorite Dish. I Have Made This Before Using Bulgoki Sauce, But It Was Always Missing Something. It Was The "Gochujang" And I Found It Today On Post At Fort Bragg. I Have Set Out Some Pork To Marinate Overnight For Dinner Tomorrow.

#30, by The Cooking Ninja (08/01/2011)

@Mary : Sorry for being so late in reply. Usually I use pork fillet which is kinda expensive. I think there is something similar called false fillet. You might want to try that.

@Mark: How did it turned out? Good? Hope you enjoyed your Bulgoki.

#31, by Neene (11/22/2011)

I love spicy pork. Your dish looks delicious. I can't wait to try the recipe. Thanks for posting.

#32, by GW (02/18/2012)

1. Your recipe is great. Made it tonight. Thanks for that.

2. Just to prevent confusion, bulgoki means: bul - beef, goki - meat.

The recipe you have here is for ???? - Taejeegoki - pork meat. A bit pedantic on my part, but if someone who knows Korean is searching for a pork recipe, given your tags on this post, they might miss your site - which would be too bad, since as I say, your recipe is both good and authentic.