Korean Spicy Marinated Pork (Dae Ji Bool Gogi) Recipe - Allrecipes.com
Korean Spicy Marinated Pork (Dae Ji Bool Gogi) Recipe
  • READY IN 4 hr

Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    45 mins
  • COOK

    15 mins

    4 hrs


  1. 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.
  2. 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!
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Aug 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.

Most Helpful Critical Review
May 08, 2011

Tasted very strongly of vinegar.

Oct 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!

Nov 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.

Jan 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.

Jun 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.

May 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.

Jul 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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Go Pro!

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Okinawa Shoyu Pork

What's cooking in Colorado Springs? The best kind of Asian comfort food.

How to Make Pulled Pork

Make this succulent barbequed pork dish in your oven.

How to Make Grilled Pork Chops

See how to make a sensational marinade for grilled pork chops.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States