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We’ve been working our way through what we have in the freezer, trying to stretch our grocery trips. It’s rough. I’m used to going grocery shopping once a week and getting whatever I want and need for whatever recipe I want to try. Now I’m trying to stretch everything two or even three weeks. We smoked a pork shoulder a couple weeks ago, and we had about half the shoulder left. I was going to make carne adovada (recipe forthcoming!), but at the last minute decided to make spicy pork bulgogi instead.

What IS bulgogi? (I assume some of you are asking). Well, it’s meat that has been marinated then grilled. According to the internet, it LITERALLY means fire meat. That’s easy enough right? I mean, it’s almost summer. You’re probably going to be grilling anyway. Why not give this a shot? You can use beef if you have that on hand instead of pork. If you don’t like spicy leave out the hot sauce and the peppers. I feel like it’s better with that kick, but you do you!

When I made it for us, I grilled some zucchini with it and it was awesome. That and cauliflower rice? Delicious. The next time I make it imma turn it into bánh mì, and oooh that will be even better! Don’t be like me though. I’ve been singing spicy pork bulgogi like this ever since.

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Spicy Pork Bulgogi

Equipment

  • A grill

Ingredients

  • 2 lb pork shoulder thinly sliced
  • 1/2 cup soy sauce
  • 2 tbsp garlic powder
  • 3 tbsp gochujang
  • 2 tbsp mirin
  • 2 tbsp sesame oil
  • 2 tbsp ginger powder
  • 2 tsp schezwan pepper ground fine. (You can also use chile flakes if that's what you have.)
  • 1/4 cup kimchi hot sauce

Instructions

  • Mix all ingredients in bowl. Toss pork in the marinade.
  • Allow pork to marinate a minimum of 1 hour. More is better, but if you're short on time the hour is still really good!
  • Heat your grill to 400F.
  • When the meat is done, remove from marinade and grill, giving the meat time to start to char on the edges. Take your time with this. Bring a book out with you. It will cook pretty quickly because of the thinness of the meat, but you want those edges.
  • Serve with veggies or rice.

Notes

Don’t waste the leftover marinade! I used in the cauliflower rice for an extra zing!