By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
670 cal · 35 min
Best Spicy Pork Bulgogi (Dwaeji Bulgogi)
Recipe GLPRb1c2718d62159c
A vibrant Korean-inspired spicy pork dish featuring tender sliced pork belly coated in a gochujang-based marinade with aromatic ginger, garlic, and green onions. The pork is cooked until caramelized and infused with bold, complex heat and subtle sweetness. Perfect as a main course served with rice or lettuce wraps.
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Ingredients
2 pounds sliced pork belly
1 large onion, sliced
3 teaspoons chopped fresh ginger
5 green onions, chopped
4 garlic cloves, minced
1/2 cup water
1/3 to 1/2 cup gochujang (Korean red pepper paste)
2 tablespoons honey
1 teaspoon gochugaru (Korean red pepper flakes)
1 teaspoon sesame oil
Toasted sesame seeds, for garnish
Directions
In a large bowl, combine gochujang, minced garlic, chopped fresh ginger, honey, gochugaru, and water. Whisk until smooth and well blended to create the marinade.
Add the sliced pork belly and sliced onion to the marinade, and toss well to coat all pieces evenly. Let sit for 5–10 minutes to allow flavors to penetrate.
Heat a large skillet or wok over medium-high heat. Once hot, pour the pork and marinade mixture into the pan, spreading it out in an even layer.
Cook for 10–15 minutes, stirring occasionally, until the pork is cooked through (internal temperature of 145°F for whole cuts of pork), the marinade caramelizes slightly, and the pork develops a light char at the edges. Adjust heat as needed to prevent burning.
Remove from heat and drizzle sesame oil over the cooked pork. Fold in the chopped green onions gently to combine.
Transfer to a serving platter and garnish generously with toasted sesame seeds. Serve immediately with steamed rice or lettuce wraps.
Comments
Gochujang and gochugaru are not stocked at Harris Teeter, Food Lion, Publix, Walmart, or ALDI in Charlotte—you'll need an Asian specialty market or a dedicated trip to Kroger's international aisle, which adds real friction to a weeknight. Pork belly runs $6–8 per pound and at six servings means real cost per bowl, though the ginger, garlic, onion, and sesame oil are routine. The 35-minute claim is honest if your pork is already sliced thin; if you're starting with a whole belly, add 15 minutes of trimming and slicing. This reheats beautifully and feeds a crowd, making it strong for meal prep or a weekend dinner, but the Korean fermented pastes are the real ask—budget the specialty-market stop if you don't already keep them stocked.
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