Lim Sung-geun's Spicy Pork Bulgogi

Name: Lim Sung-geun's Spicy Pork Bulgogi
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pork (for bulgogi) as needed; universal soy sauce as needed; medium-sized gochugaru (or cheongyang gochugaru) to taste; sesame oil 2 tablespoons

A spicy, clean, and bold stir-fried pork bulgogi made without gochujang, using only gochugaru and universal soy sauce for a rich flavor without heaviness.

15 min Difficulty Easy Meat & mains

Main ingredients

pork for bulgogi universal soy sauce gochugaru sesame oil

Ingredients needed

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pork for bulgogi universal soy sauce gochugaru sesame oil

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2 servings

pork (for bulgogi) as needed
universal soy sauce as needed
medium-sized gochugaru (or cheongyang gochugaru) to taste
sesame oil 2 tablespoons

Recipe

Cut the pork into bite-sized pieces.
Add universal soy sauce to the pork and mix well to marinate.
Add generous amounts of medium gochugaru for vibrant color and spicy flavor, then mix thoroughly.
Finish by drizzling 2 tablespoons of sesame oil over the mixture and toss to coat evenly.
Stir-fry quickly in a hot pan over high heat, stirring constantly to avoid burning.

Slice the meat and marinate with universal soy sauce.
Add gochugaru and sesame oil to achieve a red, spicy flavor.
Stir-fry over high heat, ensuring it doesn’t burn, to develop a smoky taste.

Cooking tips

Since gochugaru balances saltiness, it’s better to use slightly more soy sauce than usual when making this version compared to regular soy sauce bulgogi.
If the gochugaru starts to burn during stir-frying, add just 1–2 tablespoons of water to prevent burning and maintain a smooth, smoky texture even on high heat.

Recommended for

Those who prefer dry, intensely stir-fried pork dishes with bold smoky flavor and no broth.
Ideal as a side dish for dinner, or as a spicy option for lettuce wraps or drinking snacks.