Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Korean-Style Spicy Pork
In dwaeji bulgogi, or Korean spicy grilled pork, thinly sliced pork, often fatty pork belly, is marinated in a savory-sweet mixture of gochujang and soy sauce. We, however, opt for easier-to-find pork shoulder, cook it in a skillet on the stovetop and add the flavorings last. Like pork belly, shoulder is well marbled and flavorful. If the shoulder you purchase has an exterior layer of fat thicker than ½ inch, trim some off so the dish doesn’t wind up greasy. Serve this with steamed short-grain rice, with lettuce leaves for wrapping, if desired.
4
Servings
30 minutes
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
October 22, 2023
Loved it
I used butt and made it as written. Served it as a taco with my regular taco toppings
April 22, 2023
So delicious!
I also used a pork tenderloin and both the thinly sliced ginger and the minced garlic. This is now a favorite for my husband and I! The dish comes together quickly. We served it over rice. Highly recommend!
January 15, 2024
Delicious and quick
Great flavor, used pork tenderloin, both ginger and garlic. Served over rice, garnished with scallions and sesame seeds.
November 17, 2023
Quick and delicious
I’ve made this recipe a few times but with adaptations. The first time I only had ground pork, so I mixed half the flavorings into the ground meat and shaped it into 30 g meatballs. Another time I mixed up the flavorings and used it as a stir fry sauce. I bought the mushroom gochujang that was sold at the Milk St store, and it is delicious. So the recipe works for me in multiple ways.
This is a great recipe. Definitely use both the ginger and the garlic. I don't know a store around here (NC) that sells smaller amounts of pork shoulder than a Boston butt. Used a pork tenderloin and it worked out great. Didn't want to overcook so only covered and cooked for about 7 minutes. Also after thinly slicing the ginger decided to mince it and would do that again.
Marvelous. I didn't trim all the fat off the pork butt and was a little worried, but it seemed to melt away in the course of the 10-minute simmer and made the sauce positively unctuous. I see how this could work with pork belly--maybe I'll try that next. Both garlic and ginger were essential. (It might otherwise seem too gingery.) I replaced the neutral oil with homemade spiced ghee that enhanced the dish's flavors and aromas and if you have something like that (simmer a pound of butter as per regular ghee with onion, ginger, garlic, a cinnamon stick, cardamom, a few cloves, etc. and after an hour strain through cheesecloth...) then use it! The scallions as a garnish add a welcome bite. Sharpen your knife and get on this.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Above the directions say, "See note" in regard to the cut of pork... Would love to see the note. Maybe that was from the magazine?