Spicy Korean Pork (Daeji Bulgogi)

Pork bulgogi
mcolleague01 / Getty Images
Prep: 45 mins
Cook: 10 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
764 Calories
41g Fat
17g Carbs
76g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 764
% Daily Value*
Total Fat 41g 53%
Saturated Fat 14g 71%
Cholesterol 249mg 83%
Sodium 829mg 36%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 1%
Total Sugars 13g
Protein 76g
Vitamin C 3mg 15%
Calcium 67mg 5%
Iron 3mg 19%
Potassium 1023mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With this easy recipe, learn to make the popular dish daeji bulgogi or spicy Korean pork. This is a twist on the delicious Korean staple bulgogi. If you like your food with a lot of kick, daeji bulgogi won't disappoint. It combines sweet and heat with tender, thinly-sliced pork for a great combination.

Daeji bulgogi isn't difficult to make. The dish is simply made of thinly sliced pork that is marinated in a spicy, chili pepper sauce, and then it is either grilled or pan-fried. This dish is very commonly cooked with other vegetables such as onions, zucchini, or peppers.

When vegetables aren't cooked with it, daeji bulgogi is wrapped with rice in lettuce leaves, often with some kimchi added. It can be the centerpiece of a nutritious meal including protein and vegetables.

Pork butt is best for this recipe, but if it isn't available at your grocery store, you can use loin for a leaner cut. You will make a spicy marinade using gochujang, which is a fermented Korean red pepper paste.


  • 2 pounds boneless pork

For the Marinade:

  • 1 cup Korean pork marinade

  • 1/2 medium onion, minced

  • 1 tablespoon minced garlic

  • 1/2 tablespoon sesame oil

  • 1 tablespoon soy sauce

  • 2 tablespoons gochujang (Korean red pepper paste)

  • 2 1/2 tablespoons granulated sugar

  • 1 tablespoon rice wine

  • 1 teaspoon minced fresh ginger

Steps to Make It

  1. Gather the ingredients.

  2. Slice the pork into very thin pieces, about the thickness of bacon.

  3. Add the marinade ingredients (onion, garlic, sesame oil, soy sauce, kochujang, sugar, rice wine, ginger) to a shallow marinade dish or plastic bag and mix them to combine.

  4. Add the pork to the marinade. Allow the meat to marinate for at least 30 minutes, or as long as an hour.

  5. Grill or broil the meat for about 4 to 8 minutes or until done. Alternatively, you can stir-fry the pork in an ungreased pan for 5 to 10 minutes.

  6. Serve and enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Tips

  • If you don't think you can cut the pork thinly enough without some difficulty, you can ask your butcher to cut it into thin slices for you, although there may be a charge for this service.
  • To adjust the spiciness, use more or less of the gochujang.
  • As a shortcut, you can pick up Korean pork marinade at a Korean specialty grocery store or order it from specialty merchants online to use instead of making your own marinade.
  • If you can't find gochujang, you can substitute 2 tablespoons of red chili flakes moistened with a little soy sauce. It won't be as complex since gochujang is fermented, but it will add spice to the dish. Gochujang also has sugar, but enough is already provided in the marinade.
  • You can serve the pork along with stir-fried vegetables, kimchi, and rice. Or, have bib lettuce leaves available with rice, pickled vegetables, or kimchi to make a little lettuce wrap with the pork.
  • Store any leftover pork in the refrigerator and enjoy it within two to three days. It will be tasty cold or you can rewarm it in the microwave.