Introduction
Our Easy Spicy Pork Bulgogi brings together the best of Korean flavors with a Filipino twist, creating a dish that’s sweet, savory, and perfectly spicy. This fusion recipe combines the classic Korean bulgogi preparation with an added heat that appeals to Filipino palates who love their food with extra kick. The thinly sliced pork soaks up the complex flavors of the marinade, creating a delicious result that’s perfect for any occasion.
The marinade forms the heart of this dish, combining the umami of soy sauce with the heat of gochujang and the subtle sweetness of fruit puree. Traditional Korean bulgogi uses thin slices of beef, but pork provides a more economical option that’s equally delicious and pairs beautifully with the sweet-spicy marinade.
What makes this recipe special is the balance of flavors – the gochujang provides the signature spicy-savory complexity, while the fruit puree (apple or pear) tenderizes the meat and adds a subtle sweetness that rounds out the flavor profile. The sesame oil adds an aromatic finish that’s quintessentially Korean.
This recipe is perfect for busy weeknights when you want something flavorful and satisfying without spending hours in the kitchen. The preparation is straightforward, and the cooking is quick once the pork is properly marinated.
Ingredients
For the Pork:
- 1.5 lbs thinly sliced pork belly or shoulder (about 1/4 inch thick)
- 2 tablespoons cornstarch (for tenderizing, optional)
For the Bulgogi Marinade:
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sugar or honey
- 1/4 cup pear or apple puree (for tenderizing)
- 1 tablespoon rice wine or mirin
- 1 teaspoon black pepper
For Serving:
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (toasted, for garnish)
- Steamed rice
Equipment
- Large mixing bowl
- Wok or large heavy skillet
- Sharp knife or mandoline slicer
- Cutting board
- Mortar and pestle or small food processor (for pureeing fruit)
- Measuring spoons and cups
- Small bowl for mixing marinade
- Tongs for stirring
Step-by-Step Instructions
Tips
To get perfectly thin slices of pork, partially freeze the meat for 30-45 minutes before slicing. This makes it easier to cut uniformly thin pieces.
Adjust the amount of gochujang to control the spice level according to your preference. Start with less and add more if needed.
For best results, cook the pork quickly over high heat to achieve caramelization without overcooking.
Apple or pear puree not only adds flavor but also naturally tenderizes the meat due to enzymes present in the fruit.
If you can’t find gochujang, substitute with a mixture of tomato paste, soy sauce, and a pinch of cayenne pepper, though the flavor will be different.
Serving Suggestion
Serve your Spicy Pork Bulgogi immediately over steamed short-grain rice, which provides the perfect neutral base to balance the intense flavors.
Wrap the bulgogi in lettuce leaves or perilla (kkaennip) leaves for a fresh contrast to the spicy meat, similar to Korean ssam style.
Pair with kimchi, which provides a fermented, tangy contrast that complements the sweet and spicy flavors of the bulgogi.
Consider serving with pickled radish or other Korean banchan to cleanse the palate between bites.
A cold beer or soju helps balance the spiciness of the dish, but warm tea or rice wine also works well.
For a Filipino twist, serve with atchara and banana ketchup on the side.
Nutritional Information
This spicy pork bulgogi provides high-quality protein from the pork, with essential amino acids that support muscle health and maintenance. The dish also contains B vitamins, particularly B12 and niacin, as well as minerals like zinc and selenium.
Gochujang, the Korean chili paste, contains beneficial probiotics from fermentation, as well as vitamins and antioxidants. The fruit puree adds natural sugars and small amounts of vitamins and fiber.
Sesame oil provides healthy fats, while the garlic and ginger contribute anti-inflammatory properties. The dish is calorie-dense due to the oil and natural sugars, making it quite satisfying.
Variations
Try this recipe with beef instead of pork for a more traditional Korean flavor profile. Sirloin or ribeye work well when thinly sliced.
Add vegetables like sliced onions, mushrooms, or zucchini during the last few minutes of cooking for a more complete dish.
For a milder version, reduce the amount of gochujang or substitute some of it with tomato paste.
Create a fusion version by adding pineapple chunks for additional sweetness and acidity.
For a healthier twist, use lean pork tenderloin and reduce the oil used in cooking.
Cooking Tips & Troubleshooting
Problem: Meat is tough – Solution: Ensure pork is sliced thinly and marinated long enough. Fruit enzymes help tenderize the meat.
Problem: Not enough flavor – Solution: Increase marination time to overnight for more intense flavor development.
Problem: Meat burns before cooking through – Solution: Lower heat slightly and cook in smaller batches to ensure even cooking.
Always slice pork against the grain to ensure maximum tenderness when cooked.
If sauce becomes too thick during cooking, add a splash of water or rice wine to adjust consistency.
Storage & Reheating
Store leftover Spicy Pork Bulgogi in an airtight container in the refrigerator for up to 3 days. The flavors often intensify overnight.
For longer storage, freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, add a small amount of water or broth to prevent drying out, and heat over medium-low heat, stirring occasionally until heated through.
Leftover bulgogi works well as a filling for tacos, sandwiches, or on top of salads, though the texture may change slightly.
Cultural Significance
Bulgogi is one of Korea’s most iconic dishes, with a history spanning centuries. The name literally means “fire meat,” reflecting its traditional cooking method over an open flame. This recipe represents the beautiful fusion of Korean and Filipino cuisines.
The adaptation of Korean flavors to Filipino tastes showcases how different culinary traditions can come together to create something new and delicious. The addition of extra spice caters to Filipino preferences for bold flavors.
Sharing bulgogi represents the Korean value of communal dining and the Filipino tradition of bringing people together through food. The sizzling sound and aromatic steam create an engaging dining experience.
This recipe demonstrates how global flavors can be adapted to local tastes while maintaining the essence of the original dish.
