Korean Spicy Pork Bulgogi with Korean-Style Cucumber Salad

Thinly sliced pork neck is marinated in a sweet, spicy and savoury gochujang sauce, then quickly stir-fried with onion. It is served with a Korean-style cucumber salad made from homemade pickled cucumbers, adding a refreshing, tangy and lightly spicy contrast to the rich pork.

Serves: 2
Preparation time: 20 minutes
Marinating time: 30 minutes or overnight
Cooking time: 10–15 minutes

Equipment

• Cast Iron Skillet

Ingredients

For the pork bulgogi

• 400–420 g pork neck

• ½ yellow onion, thinly sliced

• 1 tbsp neutral cooking oil, as needed

For the marinade

• 1½ tbsp gochujang (Korean fermented chilli paste)

• 1 tbsp Japanese soy sauce

• 1 tbsp honey or brown sugar

• 2 garlic cloves, finely minced

• 1 tsp freshly grated ginger

• 1 tsp sesame oil

• 1 tsp rice vinegar

• ½ tsp black pepper

• 1 tbsp water, optional, if needed to loosen the marinade

For the Korean-Style Cucumber Salad

• 100–150 g prepared pickled cucumbers

• ½ small garlic clove, finely minced

• ½ tsp toasted sesame oil

• ½ tsp Japanese soy sauce

• ¼ tsp gochugaru (Korean red pepper flakes)

• ½ tsp sesame seeds

• Finely sliced spring onion, optional

To serve

• Steamed rice

• Extra sesame seeds or sliced spring onion, optional

Instructions

1. Slice the pork

Slice the pork neck thinly, approximately 3–5 mm thick, cutting across the grain where possible. Cut longer slices into pieces around 4–6 cm long.

Thin slices help the pork absorb the marinade and cook quickly without becoming tough.

2. Prepare the marinade

In a bowl, combine the gochujang, soy sauce, honey or brown sugar, garlic, ginger, sesame oil, rice vinegar and black pepper. Add the optional tablespoon of water if needed to make the marinade easier to mix with the meat.

Add the pork and mix thoroughly until every piece is coated.

Cover and refrigerate for at least 30 minutes. You can also marinate the pork overnight in the refrigerator for convenience and a deeper flavour.

3. Prepare the Korean-Style Cucumber Salad

Drain the prepared pickled cucumbers well and cut them into bite-sized pieces if necessary.

Combine the cucumbers with the garlic, sesame oil, soy sauce, gochugaru and sesame seeds. Mix gently until evenly coated. Add spring onion if desired.

Refrigerate until serving to allow the flavours to combine. Do not add extra vinegar, sugar or pickling liquid, as the cucumbers are already pickled.

4. Cook the pork

Heat a large frying pan or wok over medium-high heat and add a little neutral oil if needed.

Add the sliced onion and cook for 1–2 minutes until it begins to soften. Add the marinated pork, spreading it out as much as possible.

Cook for approximately 5–8 minutes, stirring and turning the meat regularly, until the pork is cooked through and the sauce has thickened and lightly caramelised.

If your pan is small, cook the pork in batches to avoid overcrowding it. The marinade contains sugar, so keep an eye on the heat to prevent it from burning. Add a small splash of water if the sauce becomes too thick before the pork is cooked.

5. Serve

Serve the spicy pork bulgogi hot with steamed rice and the Korean-style cucumber salad on the side. Finish with extra sesame seeds or spring onion if desired.

The spicy, savoury pork pairs particularly well with the cool, tangy cucumber salad, creating a balanced meal with sweetness, heat, acidity and sesame flavour.