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Korean Spicy Marinated Pork (Dae Ji Bool Gogi)


"This spicy Korean pork is very good served with rice, kimchi, and salad."
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4 h servings 300 cals
Original recipe yields 8 servings


  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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!


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

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Read all reviews 59
  1. 85 Ratings

Most helpful positive review

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...

Most helpful critical review

Tasted very strongly of vinegar.

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Least positive

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...

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 an...

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 doubl...

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 s...

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 i...

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 ...

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 slic...

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 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.