Korean Pork Bulgogi Recipe (Spicy & Non-Spicy Option)

Delicious and easy Korean pork bulgogi recipe with the most addicting sauce that can be made spicy or mild. This version is gluten-free and soy free and PACKED with delicious flavors. Making a popular Korean BBQ dish at home has never been easier!

What is Spicy Pork Bulgogi?

Korean Spicy Pork Bulgogi is a popular Korean dish made with thinly sliced pork marinated in a flavorful sauce and grilled or stir-fried. The word “bulgogi” translates to “fire meat” because it is traditionally made over an open fire. However, it can also be cooked on a stovetop or a grill.

I’m a huge fan of Bulgogi when it’s done right, and it’s one of my comfort food meals that I’ve loved since I was a kid. The texture of the meat is always so tender, the vegetables that are cooked with it are soft while still having a perfect amount of crunch, and there’s just so much flavor to it from the marinade. 

Watch a Short Video of this Dish

What Makes This Recipe Great

While beef bulgogi is more popular (the recipe can be found in my cookbook, Korean Paleo), Pork Bulgogi is also very delicious and usually made spicy. 

For this non-spicy version, I used a lean cut of pork tenderloin without too much heat. However, I give an option to make it spicy if you want. With a 2-year-old at home, I try not to make things too spicy so she can enjoy it as well. 

Our whole family loves this dish served over a bed of rice or cauliflower rice or inside lettuce wraps. Plus, it’s so quick and easy meal to make! It’s a simple but delicious way to have a taste of Korean BBQ in your own home.

Ingredient Notes

• pork tenderloin: I love how tender pork tenderloin gets in this recipe without drying out, but you can also use pork shoulder. Pork belly is another great option if you want a fattier cut of meat.
• coconut aminos: Coconut aminos allows this pork bulgogi recipe to be gluten-free and soy free. It’s a delicious alternative to soy sauce, and you won’t even notice the difference.
• sesame oil
• Korean red chili flakes (gochugaru): Gochugaru is a type of Korean chili powder or red pepper flakes that is popular in Korean cuisine. If you don’t have this on hand, you can use regular crushed pepper flakes, but the flavor would definitely be different. You can easily find this at an Asian grocery store or even online.
• gochujang paste: Gochujang is a fermented Korean chili paste (red pepper paste). This is another popular ingredient in Korean food. If you want to make spicy pork bulgogi, you’ll need this gochujang sauce as well. If you want to keep the recipe mild, you won’t need this ingredient. 
• garlic cloves
• fresh ginger
• apple: I used an apple because it’s easier to find. Traditionally, Asian pear is what’s used most commonly to sweeten sauces.
• onion
• avocado oil: I like avocado oil because it’s a high-quality neutral-flavored oil with a high smoke point. However, you can use any other oil on hand.
• carrot
• zucchini
• garnish: You’ll also want some green onions and sesame seeds for garnish.

Step-by-Step Instructions

1. Cut pork into bite-sized thin slices and place in a resealable bag or glass container.
2. Add coconut aminos, sesame oil, Korean chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
3. Pour over the pork, and cover with a lid or plastic wrap. Marinate for 30 minutes at room temperature or longer in the fridge.
4. Drain the pork, making sure to save the marinade.
5. Add oil to a large skillet over medium-high heat until sizzling hot. Working in batches (I had to do 2), add meat to the pan in a single layer and fry for 2 minutes per side. Set aside the meat in a bowl.
6. Add more oil, then add onion, carrot, and zucchini. Stir, cooking for about 3-5 minutes until the veggies are crunchy and tender.
7. Add the meat back into the pan, then pour in the marinade. Cook, stirring for 1 minute, until the meat is heated through and the marinade is bubbling.
8. Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.

Expert Tips

• Spice Level: As written, this recipe is mild. To make a spicy pork bulgogi recipe add 1 tbsp of gochugaru (Korean red pepper flakes), along with 2½ tbsp of gochujang (Korean red pepper paste) in the marinade.

Serving Tips

• This dish is best served with a bowl of rice and some banchan (Korean side dishes) like kimchi or pickled vegetables, as well as lettuce leaves or perilla leaves for wrapping the pork slices. 
•  If you are paleo or Whole30, it’s delicious with cauliflower rice as well.
• The combination of tender, flavorful pork, along with the various side dishes, creates a delicious and satisfying meal.

Storage Tips

• You can store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave. 

More Delicious Korean-Inspired Recipes

Korean Sloppy Joes (Instant Pot or Stovetop)

Air Fryer Korean Fried Chicken

Mayak Eggs – Korean Marinated Eggs 

Korean Steak Bites – Stovetop or Air Fryer (AIP Option)

Korean Soondubu with Kimchi

Pickled Korean Perilla Leaves

Essential Ingredients for Korean Paleo Cooking

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