Spicy Korean Pork Bulgogi Recipe

Pork and Marinade

• 2 lbs pork shoulder or pork belly, thinly sliced

• 2 tbsp BK’S Bar-Ba-Chew Rubs Smokin’ Hot Pepper Rub

• 1 tbsp BK’S Bar-Ba-Chew Rubs Korean BBQ Rub

• 3 tbsp gochujang (Korean red chili paste)

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 2 tbsp brown sugar or honey

• 1 tbsp rice vinegar

• 4 cloves garlic, minced

• 1 tbsp grated ginger

• 1 small onion, finely grated

• 2 green onions, chopped

• 1 tbsp toasted sesame seeds

For Serving

• Steamed white rice or lettuce leaves

• Kimchi or pickled vegetables

• Sliced cucumbers or carrots

Instructions

1. Prepare the Pork
   Slice the pork thinly against the grain. If needed, place it in the freezer for 30 minutes before slicing to make it easier to cut.

2. Make the Marinade
   In a large bowl, combine gochujang, soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, and grated onion. Add BK’S Bar-Ba-Chew Rubs Smokin’ Hot Pepper Rub and Korean BBQ Rub. Mix until smooth and well blended.

3. Marinate the Pork
   Add the sliced pork to the marinade, ensuring each piece is coated evenly. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.

4. Cook the Bulgogi
   Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if needed. Cook the pork in batches, spreading it out in a single layer. Sear until caramelized and slightly charred on the edges, about 3–5 minutes per side.

5. Finish and Garnish
   Once cooked, sprinkle with chopped green onions and toasted sesame seeds.

6. Serve
   Serve hot with steamed rice or wrapped in lettuce leaves. Add kimchi and fresh vegetables for a complete Korean-style meal.

Tips

• For extra heat, increase the amount of Smokin’ Hot Pepper Rub.

• For a smoky-sweet balance, add a touch more Korean BBQ Rub before cooking.

• Leftovers can be used in fried rice, tacos, or sandwiches.