I love hot and spicy food :D. One of my favourite spicy dishes is the Korean pork bulgogi. This recipe is pretty easy to prepare as it uses the store-bought red pepper paste (kochujang). This red pepper paste is available in most Asian grocery stores. You can adjust the spiciness of the dish by adding or reducing the red pepper paste or the red pepper flakes.

For this kind of dish, the more time you give to let the meat marinate, the better. So what I normally do is to prepare the meat and marinade over the weekend, put them in an airtight container and place the container in the freezer. To thaw, place the container in the fridge 1 day before you want to cook them. I normally make double the recipe. It’s very handy when you have a busy week.

Because I love vegetables, I used a lot more vegetables than in the original recipe. I also used diced pineapple (pineapple is in season now in Australia). It may not make the authentic pork bulgogi dish, but that’s ok.. :P. I also reckon the pineapple adds a nice touch to the dish.

Spicy Pork Bulgogi

(from RecipeZaar – www.recipezaar.com/Spicy-Pork-Bulgogi-29690 by Jelisa)

(serves 6)


  • 500 gr pork loin (thin, wide slices like bulgogi) – see tips below
  • 5 tablespoons soy sauce
  • 2 garlic cloves, crushed
  • 2 tablespoons sesame seeds
  • 1 pinch black pepper
  • 1 tablespoon sugar or honey
  • 3 tablespoons red pepper paste (kochujang)
  • 2 tablespoons korean red pepper flakes. I used 1 tablespoon cayenne pepper.

Pork loin and the marinate ingredients

To serve:

You can choose from many different vegetables to accompany the bulgogi, such as onions, spring onions, zucchini, capsicum, carrots or bean sprouts.

  • 2 tablespoons olive oil
  • 1 brown onion, thinly sliced
  • 2 carrots, chopped into thin long sticks
  • 1 green capsicum, sliced into thin long sticks
  • 1 cup of chopped fresh pineapple
  • ¼ cup water
  • steamed rice to serve

Vegetables to accompany pork bulgogi

Step 1. Thinly slice the pork loin.

To slice the pork loin thinly more easily, I wrap the loin with cling wrap then place it in the freezer for 1 hour until it’s firm. Then, take it out from the freezer, unwrap and thinly slice the loin.

Step 2. Mix all the marinade ingredients with the meat, and refrigerate for a minimum of 1 hour.

Sliced pork loin and the marinade

Combine all the marinade ingredients with the meat

I normally double the recipe and put the meat with the marinade in 2 separate airtight containers (1 container = 1 recipe quantity), and then keep them in the freezer. Place the container in the fridge 1 day before you want to cook them to thaw.

Keep the meat and marinade in airtight containers

Step 3. To cook, heat the olive oil in a frying pan over medium-high heat. Stir fry the pork, stir occasionally.

Step 4. Meanwhile, chop the onion, carrots, capsicum and fresh pineapple. After about 10 minutes, add the onions and cook for a further 5 minutes or until the onions are soft. Then add the carrots and cook for 4 minutes or until the carrots are soft. Add water if necessary if it is too dry. Finally, add the capsicum and pineapple and cook for a further 4 minutes.

Stir fry the pork

Add onion

... until onions are soft

Add carrots and cook until soft

Add capsicum and pineapple

Pork bulgogi is ready

Step 5. Serve the pork bulgogi with steamed rice.

Spicy pork bulgogi served with steamed rice