Whenever I go to Korean restaurant I have to order Bulgogi. I usually struggle to decide between Beef or Spicy Pork, but since I love spicy foods I typically get Spicy Pork Bulgogi. I don’t know why I didn’t think to make this at home before, but definitely will be making this again. It is incredibly easy and very delicious. Total prep and cook time is about 20 minutes not counting the time to marinade the meat.


1 LB Sliced Pork Belly or Shoulder

6 Tbsp Gochujang (Korean Chili Paste)

2 Tbsp Sugar

3 Tbsp Soy Sauce

1 Yellow Onion

1 Bunch Green Onions

4 Clove Minced Garlic

ΒΌ Cup Minced Ginger

1 tsp Black Pepper

2 tsp Sesame Oil

1 tsp Sesame Seeds

2 Tbsp Olive Oil

IMUSA USA WPAN-10019 Coated Wok with Wood Handles 14-Inch, Black


  1. I bought pre-sliced pork from the grocery store, but you can also ask your butcher to slice the pork thin for you. If that is not an option slice the pork as thinly as possible. I recommend putting the pork in the freezer to slightly freeze to make slicing much easier.
  1. For the marinade, add Gochujang, sugar, soy sauce, garlic, ginger, black pepper, sesame oil to a large mixing bowl to combine. Stir to mix together well.
  1. Slice the onion and cut the green onions into 2-inch lengths bite sized pieces.
  1. Add the sliced meat to the marinade, making sure the slices are not all stuck together. Use a plastic bag to cover your hand or latex gloves to mix the marinade to fully coat the meat.
  1. Add the green and yellow onion to the meat and marinade to mix again till everything is coated. Cover and refrigerate 4-6 hrs.


  1. After meat had marinated, prepare a wok or a large pan on high heat. Add the oil and when it reaches the smoking point add the pork and onions. Cook everything for at least 10 minutes or until cooked through and when you have browned and almost crispy.


  1. Serve the pork on a plate with steamed rice and garnish with sesame seeds if you desire. Enjoy