Spicy Pork Bulgogi Japanese Style
A Japanese-Korean fusion where gochujang meets sake and mirin — sweet, fermented heat on thin pork that caramelizes to a sticky, addictive finish. Bulgogi is a Korean dish here rendered in Japanese yakiniku style.
⏱️ Prep: 180 min🍳 Cook: 4 min
Ingredients
| 1.5 lbs (680g) | thinly sliced pork shoulder or belly | |
| 2 tablespoons | 30 ml | gochujang |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 tablespoon | 15 ml | sugar |
| 1 tablespoon | 15 ml | sesame oil |
| 4 cloves | garlic, minced | |
| 1 tablespoon | 15 ml | freshly grated ginger |
| 1 tablespoon | 15 ml | grated apple |
| — | toasted sesame seeds, to garnish |
Instructions
- Mix the gochujang, soy sauce, sake, mirin, sugar, sesame oil, garlic, ginger and grated apple in a bowl until smooth.
- Add the pork slices and mix thoroughly to coat every piece. Marinate for 2 to 4 hours.
- Grill over medium-high heat for 2 minutes per side. Caramelization happens fast with this marinade.
- Garnish with sesame seeds and serve with shredded cabbage and steamed rice.