This Korean Spicy Pork Marinade Sauce recipe (also called Dwaeji Bulgogi ) is an iconic Korean flavor. The flavor is spicy from red pepper paste (gochujang) and Korean red pepper powder (gochugaru), bold, savory-sweet, and makes an awesomely fiery spicy pork dish. This is an easy signature marinade for Korean spicy pork, and can be pan-fried, stir fried, or grilled. Elevate your next meal and try this marinade at home with natural ingredients.
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I have had a lot of Korean spicy pork in my life, and first off… no regrets! It’s mouth-watering, delicious, and that spice…hits you and wakes you up!
Strangely, there is something about the Korean red pepper spice that is balanced and mellows out…so you can keep eating the foods marinated with this red, power sauce.
I recently made Korean rice balls and added spicy pork for one of the flavors. The marinade is super slapping! So of course, I have the recipe here to share because it also works with other meats and is perfect for that next gathering or dinner.
What Is Korean Spicy Pork?
Korean spicy pork, called dwaeji bulgogi, means “fire pork” and is thinly sliced pork marinated in a mixture of Korean red chili pepper paste, soy sauce, sugar, sesame oil, aromatics, and pureed fruit (typically Korean pear or apple). The marinated pork is then grilled over fire coals for a bbq, smoky, slightly sticky, and saucy type of pork dish.
You can even lessen the sugar and use all fruits to add the natural sweetness to this marinade recipe.
The marinade, when consisting of fruit, breaks down the meat proteins (because of the fruit enzymes), making the meat very tender, infusing deep flavor, and creating a glossy, caramelized coating when cooked.
A Brief History
Spicy, Korean red pepper marinades have been part of Korean cuisine for centuries, especially in central and southern regions where pepper pastes were widely used.
Fruit purées (pear or apple) were introduced as natural tenderizers long before commercial meat tenderizers existed.
Dwaeji bulgogi became especially popular in the 1970s–1980s as pork became more affordable and Korean restaurants began specializing in grilled dishes.
Today, it’s a staple at Korean BBQ restaurants, street food stalls, and home kitchens. You can easily buy spicy pork at Korean supermarkets…but making this spicy pork marinade at home really delivers a homemade, comforting, and wholesome recipe.
Flavor Profile
Korean spicy pork marinade is hot and spicy, but not like jalapeño or serrano spicy. Korean red pepper just flows and doesn’t make you cry or hurt…it’s a type of spice that has some smoky and sweetness to it. So guess what? You just want to eat more.
You can easily find Korean pepper powder and gochujang at the Korean grocery. The popularity of gochujang has grown so much, it’s even available at Trader Joe’s grocery (my local market).
- Spicy from gochujang and gochugaru (Korean red pepper powder) – gochujang is ultra ultra-awesome spice sauce because it has fermented soy bean paste for more depth of flavor.
- Sweet from sugar and pear
- Savory and umami
- Nutty from sesame oil
- Caramelized from natural sugars
- Garlicky and bold
What Cuts of Pork to Use
Best Cuts
- Pork shoulder (pork butt) – Juicy, well-marbled, and absorbs marinades beautifully.
- Pork belly slices – Extra rich and perfect for grilling.
- Pork loin (thin sliced) – Leaner but works well when thinly cut.
Tip: Ask your butcher for 1/8-inch thin-sliced pork for true Korean BBQ texture.
How Long to Marinate
How to use spicy pork marinade is important in order to infuse the meat with the most flavor. 30 minutes is the absolute minimum, but at least one hour imparts some solid spicy flavor.
I do not recommend overnight or longer than 4 hours because the fruit enzymes break up the proteins in the meat and velvet the meat for tenderness. You can just add the meat to the marinade in the morning before lunch or in the afternoon before dinner.
- Minimum: 1 hour
- Recommended: 2-3 hours
- For chicken or squid: 2 hours
Ingredients for SPicy Pork Marinade Sauce
The measurements are for about 2lbs of pork meat. The marinade sauce is thick and creamy, perfect for rubbing and coating the pork meat.
- 6 tbsps Gochujang – Core spicy, sweet, savory, fermented base of the dish.
- 2 tbsp Gochugaru (Korean red pepper powder) – Boosts spice and adds color.
- 1/2 cup Soy sauce – Adds salty umami depth and balances heat.
- 4 tbsp Sugar – Helps pork caramelize and adds signature sweetness.
- 5 Garlic Cloves – Crushed; Use fresh; Essential aromatics that enhance savory flavor.
- 2 tbsp Sake or mirin – Softens meat, removes strong odors, adds sweetness.
- 1/2 small Onion – grated; Natural tenderizer and moisture booster.
- 1 ripe Korean pear or Asian pear – grated; Natural enzymes tenderize meat and make it glossy. Natural sugar.
- 2 tbsp Sesame oil – Adds nuttiness and aroma.
Equipment
- Mixing bowl
- Knife and cutting board
- Grater or blender for pear/onion- I prefer a blender to really get the flavors out and a smoother marinade sauce.
- Measuring spoons
- Airtight container or zip-top bag
- Skillet, grill pan, or outdoor grill
Instructions
- Grate or blend the onion and pear. Crush the garlic.
- In a large bowl, mix soy sauce, sugar, gochujang, gochugaru, sesame oil, garlic, pear, onion, and sake/mirin.
- Thinly slice the pork if it’s not pre-sliced.
- Add pork to the marinade and coat well. Let the pork marinate up to a few hours.
- Heat a skillet on medium-high, add a touch of oil, and cook the pork until caramelized and slightly charred on edges.
- Serve spicy pork with rice, lettuce wraps, kimchi, or noodles.
Add-Ins and Variations
- Add honey or brown sugar for sweeter, deeper caramelization.
- Add grated apple instead of pear for a fruitier flavor.
- Replace pork with chicken thighs or squid — both pair extremely well.
- Add a splash of soybean paste (doenjang) for extra depth.
- Try umami flavors by adding miso paste for a different version of this spicy marinade.
Best Tips
- Add 1–2 tbsp water if the marinade seems too thick.
- Use fresh, ripe fruit for authentic Korean marinade flavor.
- Use fresh garlic (not jar-lick)
FAQs
Can I make it less spicy?
Yes — reduce gochugaru and gochujang by half and add extra pear or onions.
Can I freeze marinated Korean spicy pork?
Absolutely. Freeze raw marinated pork for up to 2 months.
Can I use regular apples instead of Korean pear?
Yes. Fuji apples are the best substitute.
Does this work for meal prep?
Yes. Cooked spicy pork lasts 3–4 days in the fridge and reheats beautifully.
Can I use this marinade on tofu?
Yes — use extra-firm tofu, press well, and marinate 30–60 minutes.
How do I get the spicy pork red?
The red pepper is naturally red, but naturally, the pork should be brownish red.
Can I make this vegan or GF?
Yes! Use GF soy sauce and plant-based proteins.
Korean Spicy Pork Marinade Sauce
Equipment
- Knife and cutting board
- Grater or blender for pear/onion
- Airtight container or zip-top bag
- Skillet grill pan, or outdoor grill
Ingredients
- 6 tbsps Gochujang
- 2 tbsp Gochugaru Korean red pepper powder
- 1/2 cup Soy sauce
- 4 tbsp Sugar
- 5 Garlic Cloves Crushed; Use fresh
- 2 tbsp Sake or mirin
- 1/2 small Onion grated
- 1 ripe Korean pear or Asian pear grated
- 2 tbsp Sesame oil
Instructions
- Grate or blend the onion and pear. Crush the garlic.
- In a large bowl, mix soy sauce, sugar, gochujang, gochugaru, sesame oil, garlic, pear, onion, and sake/mirin.6 tbsps Gochujang, 2 tbsp Gochugaru, 1/2 cup Soy sauce, 4 tbsp Sugar, 5 Garlic Cloves, 2 tbsp Sake or mirin, 1/2 small Onion, 1 ripe Korean pear or Asian pear, 2 tbsp Sesame oil
- Thinly slice the pork if it’s not pre-sliced.
- Add pork to the marinade and coat well. Let the pork marinate up to a few hours.
- Heat a skillet on medium-high, add a touch of oil, and cook the pork until caramelized and slightly charred on edges.
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