Kim Dae-seok's Gochujang Bulgogi

• pork shoulder 600g (about 4mm thick)
• soju 2 tablespoons
• salt 1/3 tablespoon
• Korean hot mustard about 5cm
• cabbage 100g
• onion 1/4 medium
• green chili pepper 2
• scallion 1 stalk
• ground red pepper 2 tablespoons
• minced garlic 1 tablespoon
• sugar 1 tablespoon
• plum syrup 1 tablespoon
• soy sauce 3 tablespoons
• gochujang generously 3 tablespoons
• joecheong 2 tablespoons
• sesame oil 1 tablespoon
• ketchup 1 tablespoon
• vegetable oil 1 tablespoon
• black pepper a pinch

Recipe 🍳

Cooking tips 💡

• Korean hot mustard isn't used for sharp spiciness—it acts as a catalyst to tenderize the pork fibers and neutralize fatty odors during marination, so always include it.
• Cabbage serves as a key moisture source, preventing the pork from drying out and blending its subtle sweetness with the rich pork fat. Add it early among the vegetables.
• The 1 tablespoon of ketchup should not be mixed into the marinade beforehand. Instead, add it at the very end while cooking—this prevents excessive sourness and leaves behind only a delicate umami richness, elevating the overall taste.

Recommended for 🙋

• ⭐Those who want to learn how to make a perfectly sticky, high-quality bulgogi sauce that pairs wonderfully with fresh lettuce wraps.
• ⭐People looking to move beyond ordinary spicy stir-fries and enjoy a rich, savory, uniquely flavored meat dish.
• ⭐Home cooks who want to use affordable pork shoulder from a butcher shop to create a hearty, crowd-pleasing main course that impresses the whole family.