This spicy Korean pork is very good served with rice, kimchi, and salad.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.

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  • Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

300.3 calories; 19.2 g protein; 16.8 g carbohydrates; 55.1 mg cholesterol; 390.3 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2008
My stepson recently came back from serving in Korea and requested this dish. I tried this recipe and he ADORED it. I am a vegetarian and used the sauce with some tofu. It was PHENOMENAL. A very tasty dish. Preparing it without the red pepper flakes will take some of the heat out for those who are not into spicy foods. I found that without the red pepper flakes the heat was just right for my taste. Read More
(37)

Most helpful critical review

Rating: 2 stars
05/08/2011
Tasted very strongly of vinegar. Read More
(4)
91 Ratings
  • 5 star values: 65
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/02/2008
My stepson recently came back from serving in Korea and requested this dish. I tried this recipe and he ADORED it. I am a vegetarian and used the sauce with some tofu. It was PHENOMENAL. A very tasty dish. Preparing it without the red pepper flakes will take some of the heat out for those who are not into spicy foods. I found that without the red pepper flakes the heat was just right for my taste. Read More
(37)
Rating: 5 stars
08/02/2008
My stepson recently came back from serving in Korea and requested this dish. I tried this recipe and he ADORED it. I am a vegetarian and used the sauce with some tofu. It was PHENOMENAL. A very tasty dish. Preparing it without the red pepper flakes will take some of the heat out for those who are not into spicy foods. I found that without the red pepper flakes the heat was just right for my taste. Read More
(37)
Rating: 5 stars
10/23/2008
Dae Ji Bool Gogi is one of our favorites! I've never been brave enough to try cooking Korean cuisine but I went for it with this one- such a great recipe. I couldn't find the pepper paste in any store so I substituted with a Vietnamese chili paste and that was WAY too spicy the heat overpowered the taste; next time I'll have to find the real stuff for this recipe. This is awesome when served with lettuce leaf and rice. when we have had this at restaurants it is served with a paste-like condiment- do you know what that is and how to make it? Thanks for delicious authentic Korean Recipes! Read More
(28)
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Rating: 5 stars
11/14/2008
Excellent flavor and easy to make; my favorite combination! I didn't have rice vinegar so I used red wine vinegar which also has a lighter flavor. My wife and I love super spicy food so I doubled the red pepper flakes and black pepper. Man was it good! Thank you for a great and authentic tasting recipe. Read More
(20)
Rating: 4 stars
01/24/2011
To bulk it up, you can add sliced carrots, green peppers, and/or bok choy to it before you fry it. For best flavor, it is traditional to use pork butts instead of pork loin. You must also add some sesame oil to the marinade for an authentic flavor. Vinegar is not really a traditional Korean ingredient. Most people who live in a built up area can find Gochu Jang which is Korean hot bean paste. Substitute that for the vinegar. Read More
(17)
Rating: 5 stars
07/28/2012
This is outrageously good! I'm making it tonight for the third time this week! First time was with pork and it was delicious. Had to try it again with beef. Incredible!! Highly recommend it! Read More
(10)
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Rating: 5 stars
06/09/2009
I wish I'd seen this recipe the first time I purchased bulgolgi (this is how it is spelled at the AFB commissary we shop). I absolutely love it and will make it as often as I can. My SO and I love spicy foods. I didn't have hot pepper paste and substituted Sriracha Hot Chili Sauce and would bet the outcome was as good or better. Thanks for sharing this one. Can't wait to serve it. Read More
(10)
Rating: 4 stars
05/08/2011
Halved the recipe and subbed 3T of Thai red chile sauce. Still plenty spicy! Pork slices (I used tenderloin instead of loin) cooked up in mere minutes. I cooked in batches sliding done slices under aluminum foil to stay warm. Went well with Spicy Bok Choy in Garlic Sauce and takeout fried rice. Read More
(9)
Rating: 5 stars
02/15/2011
This is my new favorite food seriously I can't wait until a week goes by so I can make it again. I use Sriachi hot chili sauce instead of the korean hot pepper paste (couldn't find the paste). I also leave out the hot pepper flakes so the kiddos can eat it. It is still spicy and delicious... YUM!! Read More
(8)
Rating: 5 stars
07/24/2009
I bought a huge pork loin and cut it into 4 pieces. I put a different marinade from the site on each one and froze them. This one turned out the best of the 4. Very good flavor. Read More
(8)
Rating: 2 stars
05/08/2011
Tasted very strongly of vinegar. Read More
(4)