Korean Spicy Stir-Fried Pork 돼지불고기 (Dwaejibulgogi)
Prep time
Cook time
Total time
Inactive time not included: 30 minutes to marinate the meat.
Yield: Serves 2
  • 300 grams pork shoulder
  • 100 grams carrot (about ½ medium carrot)
  • ½ medium onion or 1 small onion, peeled and sliced/diced
  • 2 cloves garlic, peeled and minced
  • 1 spring onion, finely chopped
  • 2 tablespoons gochujang
  • 1 tablespoon sake or any rice wine
  • ½ tablespoon brown sugar
  • ½ tablespoon sesame oil
  • ½ tablespoon Korean soy sauce (I used Chinese light soy sauce)
  • Freshly ground black pepper
  • 2 tablespoons canola oil
  • Sesame seeds, for garnish
  1. Cut pork shoulder into ½-inch thick pieces and then slice them into 1.5-inch pieces. Peel and thinly slice the carrot into strips. You want the meat and carrot to be thin so they cook quickly.
  2. Transfer the pork and carrot into a mixing bowl and mix in the rest of the ingredients except canola oil and sesame seeds. Set aside to marinate for at least 30 minutes, or overnight in the refrigerator. If marinating in the refrigerator, take out the meat 30 minutes before cooking to let it come back to room temperature.
  3. Heat a wok or a large frying pan over high heat until it starts to smoke and add in the oil. Add in the bowl of meat and marinade and cook, tossing and stirring constantly until the meat is cooked.
  4. Serve hot over rice and garnish with sesame seeds.
Naggy Notes
- If you want to make them into freezer meals, leave out the carrot and canola oil and combine the rest of the ingredients together. Divide among ziploc bags, seal and freeze. It's more ideal to thaw the meat overnight in the refrigerator, but if you forgot to thaw it overnight, just place the whole ziploc bag into a bowl of water to thaw completely before cooking.

- Carrot can be omitted, substituted or mixed with green cabbage.

- Recipe adapted from Maangchi
Recipe by Foodie Baker at https://www.foodiebaker.com/korean-spicy-stir-fried-pork-seaweed-soup/