Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger! Great as an easy stir-fry dinner or for outdoor grilling.
Jeyuk bokkeum (제육볶음), aka dweji bulgogi (돼지불고기), is a spicy marinated pork. It’s another highly popular Korean BBQ dish. Jeyuk means pork, and bokkeum means stir-fry. It’s my son’s absolute favorite! He loves fatty pork and spicy food, which makes this dish perfect for him. Great for your outdoor grilling or an easy stir-fry dinner!
How to make spicy pork bulgogi
The meat
Although any cut of pork can be used for this dish, pork shoulder or butt with some fat works best. I sometimes add sliced pork belly to intensify the pork flavor. You can find pre-sliced pork bulgogi meat in Korean markets. If cutting the meat at home, partially freeze it for about an hour before slicing.
The marinade
Unlike its beef counterpart, which is traditionally marinated in a soy sauce-based sauce, pork is more commonly marinated in a spicy gochujang based sauce with lots of fresh garlic and ginger. The spicy marinade works really well with fatty pork. It’s spicy, but not overly spicy. And you can always adjust the heat level to your taste. Jeyuk bokkeum is usually made with a combination of gochujang and gochugaru. You can omit gochugaru if you like it less spicy or add more to make it spicier.
Lots of fresh garlic and ginger are very important to this recipe! They help reduce porky smell and add next level flavors to the dish.
I also use grated apple to add an acidic sweet flavor to the marinade. The apple works really well with the pork. Korean plum syrup (maesil cheong) is also good if available. Use 2 tablespoons for this recipe instead of grated apple. In either case, it’s nice to have, but can be omitted.
The thinly sliced meat doesn’t take long to marinate. All you need is about 30 minutes.
Cooking
The pork can be either grilled over open fire or pan-fried. In Korean homes, it’s usually pan fried, hence the name jeyuk bokkeum (stir-fried pork). Preheat the pan, add the meat, fry in a skillet over medium high heat until the liquid is almost gone and the meat is slightly caramelized.
You can also stir-fry it with more vegetables, such as chili peppers, bell peppers, mushrooms, etc.
How to serve spicy pork BBQ
You can certainly enjoy this dish simply with a bowl of rice and other side dishes. But, it’s so delicious wrapped in some leafy vegetables such as red or green leaf lettuce and/or perilla leaves (kkaennip, 깻잎) along with ssamjang (쌈장). Crown daisy (ssukgat, 쑥갓) is a great vegetable to add to your wraps, if available.
More pork recipes
Maekjeok (doenjang marinated prok)
Dubu kimchi (tofu with stir-fried kimchi and pork)
Bossam (boiled pork ribs)
Dwaeji galbi (grilled pork ribs)
Slow cooker pork ribs
Watch how to make it
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 2 pounds thinly sliced pork shoulder or butt (or a combination of pork shoulder or butt and pork belly)
- 1/2 medium onion, sliced
- 3 scallions, cut into 2-inch pieces
Marinade:
- 6 tablespoons gochujang
- 1 or 2 tablespoons gochugaru
- 3 tablespoons soy sauce
- 3 tablespoons cooking rice wine (Mirim or Mirin)
- 2 tablespoons sugar (or brown sugar)
- 1 tablespoon honey (or more sugar)
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)
Instructions
- Thinly slice the meat, if not pre-sliced.
- Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
- Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.
Kimberley says
After being inspired by Chef Raymond Kim at the K-expo, I searched for authentic recipes and tried this. Though I put a little less gochujang and a little more garlic, it’s absolutely delicious! I think I’ve made it about 6 times already! Thanks for sharing! ❤️
Shelby Adams says
Fantastic recipe, it turned out delicious and hubby loved it. Just like my local Korean restaurant. Thank you for sharing!
mick says
I made this last night. Followed the recipe exactly, there are no words for me to satisfactorily describe my pleasure from eating this meal. Hi praise for you Hyosun. Thank you for your recipe.
Bhairvi says
Marry me dish!!!!!! Crowd pleaser extraordinaire!! Thank you so much for sharing!!!
Ranti says
This is the restaurant grade deliciousnesss !!!! I chose to make this on whim and the fact that the recipe whim on a Friday night because I had most of the ingredients and the recipe called for freshly grated ingredients. The best whim decision ever!
I marinated for a little over an hour as i meal prepped. And I’m sure that further boosted the flavor.
I’ve never made Korean food before and was worried i wouldn’t do a good job but the instructions were easy and the outcome was great! I’m gonna make this again and try more recipes from this site!
Jason says
Having been stationed in Korea nearly 20 years ago, I fell in love with this dish. Over time I became more interested and seasoned at cooking and trying out different recipes. I’ve made this countless times and recently came across your recipe just to see what is out there. IT’s not VERY different from many I’ve tried, but this is the best, I can stop looking. It is spot on from what I remember. Though it takes quite a bit more work (I have to slice my own shoulder and grate all the ingredients(, this dish is well worth the work put in.
Wanda Cardona says
O.M.G. I am in heaven. I didn’t have apples, so I used very sweet cotton candy grapes cut in half. I let it marinade over night. Next day at the last minute, I added shiitake mushrooms. The caramelization is so amazing. Need I say more ❤️❤️❤️❤️❤️
Tabatha says
This was amazing!! I have to be gluten free and found a gluten free gochuchang. I used a Korean pear rather than an apple. This will definitely be on repeat in our house!! 매우 감사합니다!
Hyosun says
So happy to hear that!! Hope you enjoy it many more times.
Andrea Belanger says
This recipe has become a staple in our house! We absolutely love it. We just made this for 7 person dinner party and everyone was asking for the recipe!
Hyosun says
I’m so happy to hear that! Thank you so much for cooking up Korean dishes using my recipes!
Jenn says
Thank you so much, Hyosun, for this delicious recipe! My mom gave me a few pounds of pork the other day and I was scrolling online for what to make with it — I’m so glad I came across your recipe. I would not change a single thing, we absolutely loved it!
Hyosun says
That’s wonderful to hear!! Thank you!
Zach v says
Delicious, I make it a lot after falling in love with the dish at my local Korean restaurant, but how are you going to tell me it only takes 10 minutes to combine all those ingredients and thin slice 2 pounds of pork? Am I missing a critical skill?
Christina | Christina's Cucina says
A bit more spicy than we would make, but flavor is great! Next time will be perfect for us, thank you!
Hyosun says
Great! You can skip gochugaru next time.
Amy says
This is so good! I used beef instead of pork because that’s what I was in the mood for and it turned out great. I will definitely cook this again!
Lisa says
I absolutely love this recipe and even more your website. I grew up eating Korean food, thanks to my neighbor who had just moved to the US from Korea. Nostalgia has me swept over with all your recipes!
Baus says
Delicious recipe with a good balance of spicy, sweet and savoury
Amy says
This was sooooo tasty! Definitely going to be making it on the regular because it made a cheaper cut of meat taste delicious! (i used pork tenderloin)
I had some leftover sauce from the marinade because I didnt dump everything in the pan, so i put it in a pot and added a bit of water, then let it come to a simmer. I added this sauce to my pork bowl. So yummy 🙂 Thank you for sharing!
Natalie says
I would like to know if it would be ok if I marinade the spicy pork bulgogi the night before I cook it?
Hyosun says
Yes it is!
Jay says
The first time I tried this recipe I was a coward and only put one TBSP of gochujang in. OMG! It was so delicious!
Bkhuna says
The first time I ate bulgogi in Seoul with my Korean friend, she showed me how to wrap it in lettuce leaf. It was the size of a baseball. I asked how you were suppose to eat it she shoved the whole thing in my mouth.
Now, I get a big kick out of show this to people who have never had such a wonderful experience.
Thank you for the recipe.
Anita says
Wow! Just made this with thinly sliced pork belly – chefs kiss! It was amazing. Out of control delicious… so good! Thank you for sharing this recipe!!!
Leslie Dillon says
does Hyosun have a cookbook?
Hyosun says
Sorry I don’t. Thanks for checking!
Alohim808 says
Masisseoyo!!! This is my go to recipe now for spicy pork! I make it at least once a week for dinner- it reminds me of all the wonderful small family Korean restaurants back home in Hawaii. It’s soooo good in a lettuce wrap with some rice and bean sprouts.
I do have two shortcuts; since I have two kids under four I always have unsweetened apple sauce in my fridge so I sub that instead of grating an apple (thank you for posting the estimated cup measurements). Then I’ve cooked the entire 2lbs at once in a wok instead of in batches. It doesn’t get that beautiful/yummy caramelization, but it still tastes amazing!
Hyosun says
Happy to hear this is your go to recipe! Great idea to use apple sauce to save time! It’s also common in Korean homes to cook jeyuk bokkeum without caramelization.
Ken says
This was awesome and it is going into regular rotation! I often use gochujung as a rub or in marinades for chicken wings and thighs. This is the first time I tried to make an authentic Korean recipe with it and it was fantastic!! I used a tablespoon of red pepper flakes in lieu of gochuru and tossed in 8 ounces of wide lo mein noodles to soak up sauce. Tastes just as good the next day. Thank you for sharing!
Regina says
Thank you for this wonderful recipe! My mom is Korean and the taste came very close to the way she makes it. I miss her food, so it is nice to have something that reminds me of her home cooked food.
Anonymous says
Wow!
This was my first time making this dish and I’m amazed. I’m impressed that it turned out like something I’d order at an authentic Korean restaurant. Wow!!! This was delightful! Thank you for sharing your recipe!
Jon says
We used to love this dish at a local place that is now closed. After years of missing it, I learned how to make it using this recipe. My family loves it.
Hyosun says
Oh awesome!! Thanks for using my recipe!
Ed says
A local Korean diner serves this and they add some sliced cabbage to it to add a little extra filler. Exceptional!
Hyosun says
yes cabbage is good in this! Thanks for stopping by!
Cranston Valentine says
Thank you Thank you Thank you
eating site says
I read your articles, the information you give us in your blogs is amazing. It is very helpful for us. Thanks for providing this information
Daniel says
Phenomenal.
Added in some shiitake mushrooms along with the onions. Do you use the coarse or fine gochugaru?
Hyosun says
Great! I use coarse one for this.
eating site says
hello, your recipe is very wonderful. I think everyone really likes it.
Hyosun says
Great to hear that! Thank you so much!!
Jennifer Markley says
This recipe is my absolute favorite! I just starting going to a Korean restaurant and was ordering this exact recipe! I started making it at home and love it!
Sugary says
Went to a local Korean restaurant with my friends in highschool for special occasions. This tastes almost identical and is so delicious! I come back to this recipe all the time!
Jewel says
Just made this for dinner for the first time today and it’s sooo good! Thank you for the recipe!
Tim says
I omitted the apple pear because my local market was out but this still came out delicious! Tasted just like the spicy pork from my favorite Korean restaurant!
Hyosun says
Great to hear that!! Thank you!
Wilma says
I made this in the instant pot. I cooked it at high pressure for 20 minutes. Then I took the meat mixture (leaving the liquid in the instant pot) and placed it in a preheated skillet cooking it for just a minute or two. I then added about 1/2 cup of the liquid from the instant pot to the pan and sizzled it until the liquid caramelized onto the meat. I served it with rice and put the rest of the liquid into a bowl to serve as a dipping sauce. It turned out really well!
Hyosun says
Oh interesting! Never thought to cook this in the instant pot. Glad it turned out well for you!
DeeDee says
What a simple yet flavorful dish! It was an instant hit for my boyfriend and I. Now I want to make it for everyone!
This really comes together in a pinch, especially since I bought the pre sliced pork from Hmart. I served it with rice, but next time I want to eat it with the perilla leaves.
Hyosun says
Great!! Yes, perilla leaves go so well with this. Thank you for trying it out and leaving me the feedback!!
John says
Love this recipe I swap out the apple for an Asian pear and it works great.
Hyosun says
Awesome!! Thank you for trying it out.
Connie says
Hello! Is there anyway I can freeze this recipe after marinating it? Thanks!
Hyosun says
Yes definitely!
Justin W says
Just came across your website/blog! My aunt is Korean and makes this dish when she is in town. Of course most Koreans don’t have actual measurements so it was hard getting a recipe from her unless you are in there cooking with her! I don’t know why I have never just googled Korean spicy pork! Anxious to try this out soon!
Ina says
In early 2020 our favorite korean restaurant here in my city in Germany closed its doors. I was so sad I would never be able to eat this food again. The owner cooked traditional recipes from Korea and I never thought I could make this myself. But I tried this recipe today and was blown away. It tasted like the food in that restaurant and your recipe tasted even better. Thank you so much for sharing it. I am so happy I can finally enjoy it again.
Lisa says
Thank you Ina for sharing your comment, I have been debating over if I should make this as it seems overly spicy!
Chloe says
Incredible! Super delicious 🙂
Ji Su says
Tried this recipe a few weeks ago and I was so impressed with how well it came out. I think it’s way better than how some restaurants make it around here. I’m making it again today! Thank you!!!
Hyosun says
oh that’s great to hear!! Enjoy!
Ray says
Hi!
Could we substitute rice wine with regular white wine please???
I sadly do not get rice wine where I live.
Thanks!
Hyosun says
Yes, definitely! enjoy!
Kay says
The pork is nicely spiced. The meat is juicy and tender. I had it with seeded flat bread, Ottolenghi’s sweet, sour and roasted peppers and tomatoes, and Ruby Romaine lettuce
Demosthenes Pasadis says
I made this today for lunch. It was delicious! Perfect balance of flavors.
I baked it at 450 on a wire rack on a cookie sheet covered with parchment paper in a convection oven. The pork browned nicely and the drippings made a great sauce.
Thank you Hyosun.
Aubrey says
I made this recipe tonight and it’s absolutely delicious! Love that the recipe is simple and easy to follow.
Laurie says
Hi, I’m a cookery student in the UK and have a task to create a Korean menu. I’ve chosen this dish as it seems very popular and so many people seem to love it. I find your recipes easy to follow and great to try. I’ve used a number more of your recipes for my menu. Thank you for your blog- it’s great and really helps!
Johnnie says
Made this recipe for KBBQ night at our house and it was a hit! Tastes like the authentic Korean restaurants in Koreatown in Los Angeles. Thanks !!!
Traci says
I have to tell you this story and why. I met my friend Ok Cha Sol Byrne in 1972 in Duluth MN and we became fast friends. She wanted to cook Korean for us and her english wasn’t up to the grocery store so I said, “I will take you, you point and I will buy”. We make Kim Chee and Bulgoki together so many times until she moved to New Jersey with her husband Steven Byrne. Then one day my husband called from his work in a downtown pharmacy, a package had arrived, damaged in Chicago, and when they unwrapped it it was kimchee but it was warm summer weather and the fermentation had continued. They had to hang the package off the fire escape because it was stinking up the entire Medical Arts building. We lost touch thru several moves over 20 years ago until this past fall when I finally found her again. Today came a phone call from OkCha saying “Did your package come?” Just then the USPS truck rolled up our driveway. It was a beautiful parcel of homemade, frozen Pork Bulgoki with KimChee. We laughed over how this package turned out and I went looking for how to cook this dish once I had thawed it. That is where you come in. I am so happy to see such great recipes so I can cook homestyle Korean food again. And, yes, this OkCha is the mother of the comedian Steve Byrne who created the tv show Sullivan and Son.
Damian says
Made this for the first time tonight. I substituted ancho chile powder for the gochugaru (it’s what I had on hand), and it was wonderful. The perfect balance of sweet and spicy. Thank you so much for the recipe!
Mav says
Hi, is there an option to substitute the sugar? For those of us who can’t have regular or brown sugar?
Thank you!!!
Hyosun says
Just use any sweetener you normally use.
Clifford Williams says
So yummy! I had a craving for bibimbap after watching Crash Landing on You, and this was perfect on rice with a fried egg and kimchi!
I have a 7 year old son and a 4 year old daughter who are both afraid of spicy food, so I set some meat aside for them after mixing in everything except the gochujang. I then added the gochujang to the rest of the meat, fried the kid’s meat separately, and everyone loved it!
Thank you so much!
Wie says
Just tried for my lunch and its taste amazingly great … thank you for sharing
Anonymous says
This recipe is absolutely amazing! Thank you.
David Gray says
Wow this recipe was outstanding. The wife and kids loved it. We visited Korea last year where my daughter lived for 2 years and I discovered spicy pork at this little back alley family restaurant in Seoul and fell in love with it.
This recipe nailed it! So good! I even took off my shoes to eat it 😂
Thanks again , can’t recommend this dish enough.😛
Mark says
I’ve been a fan of Korean food for many years but was always a bit intimidated when it came to investing in the ingredients and trying to prepare it myself. Well, as of today I am no longer intimidated. I made this today for myself and my son who both love spicy korean pork and it turned out to be incredible AND easier than I thought it would be. I had expected to have plenty of leftovers but neither of us could help ourselves and went back for seconds. Thanks so much for the recipe and now I can’t wait to try others!
Krystle says
Do you think this could be air fried?
Hyosun says
Sorry I haven’t tried it, but I’m sure you can.
Neela says
Wow thank you so much for this recipe!! i tried it today and it turned out fantastic, just like my favorite restaurants make it. I’m indian and growing up I considered indian food very difficult to make, until i discovered korean food, which i probably love even more than Indian food, but have always been extremely intimidated by making. This recipe was simple to follow and had amazing results. I uploaded a few pics of how it turned out, I added some of my favorite kimchi and fish cake with rice to the meal and at myself into a food coma. Thank you again!
https://imgur.com/a/t7VaCEs
Hyosun says
Great! Thanks for sharing your stories!
Jaime Lee says
I made NINE pounds (following your recipe exactly) for my brother’s birthday dinner and it was amazing! My mother made fun of me because I was measuring everything very carefully – she’s of the generation where it’s always “a little of this” and “a little of that”. But when we tasted it, she told me it was delicious and I’ll be the one to make this from now on. Thank you for a recipe that impressed everyone!
Hyosun says
Wow 9 pounds! And yay mom approved! So happy to hear everyone was impressed with your jeyuk bokkeum. Thank you so much!
Stephanie L Firlotte says
Tried a few of your recipes – BBQ pork was my first and it was amazing!!
Hyosun says
Great! Thank you so much for letting me know!
Jessica says
Amazing recipe!! I don’t usually follow recipes exectly, but this one seemed to be so balanced I gave it a go. Absolutely happy with it! I was looking for something to cook for friends and this is definitely going on the menu
Hyosun says
Aww that’s wonderful! Thank you for letting me know.
Gary Rapp says
My wife and I love Korean food. In an attempt to find new ways to cook the pork I get from our place in country (we have plenty of wild hogs) I’ve started using this recipe and while the pork is considerably leaner than production pork, it’s still yummy this way. I cook the rice and pork and buy a bag of Kimchi and container of various sides (carrots, bean sprouts, and several others I’m not sure what they are). I make use of free pork and save $40+ at the Korean restaurant, win win for me.
Hyosun says
wow wild hogs! I’ve never had it but sounds great! I’m happy to hear you’re using my recipe for it. Thank you so much!
Valeri says
My friend JiWon said this is her favorite food so I followed the recipe to give it to her as a present. I sent her the recipe after and she said it’s a really good recipe. So I’m saving this and using it everyone I make Jeyokbokm. I use chicken as well instead of pork. Pork makes it really salt depending on the type you use. But then it’s a good concentrated flavor for on rice if you want it the Japanese way like I do (over rice) instead of eating it with big leaves. JiWon eats her food with leaves of all kind, not just shiso.
Hyosun says
How nice! I’m sure your friend JiWon was so grateful to you for making her favorite dish for her. And I thank her for approving my recipe! Sometimes we eat it just on rice too.
Bill says
Absolutely delicious! We add about a half a cup of chicken stock at the end because the sauce is so tasty that we always want/need more!
Hyosun says
Thanks! Nice idea to make more sauce.
Victoria says
Best recipe I have ever followed for this – possibly my favourite Korean dish of all.
Hyosun says
Yay!!! Great to hear that!
kautzy says
you really don’t add any salt at all? (i’ve checked a couple of jeyuk recipes and i think no one used salt… i’m still a bit unsure…)
Valeri says
No it’s really salty. No need. Especially pork. Actually my husband and I never cool with salt anymore because we find the food is always good as is. And lots of ingredients have salt in them already.
Hyosun says
The recipe has soy sauce and gochujang, which give plenty of saltiness. Gochujang is Korean fermented red chili pepper paste, which is quite salty.
Jake Yoo says
I’m glad I stumbled upon your recipe. I just made your recipe today for my elderly (Korean) parents And they were super impressed saying that it tasted like it was from a good restaurant.
Thank you for sharing your wonderful recipe. I’ll be sure to follow your other recipes.
Hyosun says
Oh I’m so delighted to hear that! It’s really an ultimate compliment when Korean elderly parents approve it! Thank you! Hope you find many more recipes you and your parents like.
J says
Hi! What kind of apple do you recommend I use for this recipe?
Hyosun says
Any sweet apple such as red delicious, gala or fuji.
Brandon says
I’m going to try to marinate a rack of St. Louis cut ribs in this and slow cook. Fingers crossed 🤞
Lauren says
Amazing recipe – thanks so much!
MMMO says
Absolutely LOVE this recipe!!!! I make it on a monthly basis and my family loves it!
Jo says
Is it alright to use minced pork?
Gladys says
I am so happy I found your blog and your Facebook page. I find your recipes very easy to follow and I have tried quite a few of them already. My boys and I love them. I am beginning to learn about Korean food and it is so delicious.
Thank you from your fan in Brisbane Australia.
Hyosun says
Thank you, Gladys! I’m so delighted to hear all that. Hello to your boys and family in Australia! I hope to visit there one day.
plop says
This is so good!
Alana says
Thanks for all the wonderful recipes! I made this tonight and I loved it but my husband wanted it a bit spicer. What can I do to increase the heat? Is it gochugaru or adding some chili peppers?
Lisbeth Johansson says
Found your wonderful blog today. Have loved Korean food since 1971 when we adopted the first of our beloved Korean daughters. Then it was difficult to find Korean food in Sweden, but today I saw both kimchi and gochujang even in our local supermarket….Thank you for sharing all your recipies, it will be great fun to try them!
Hyosun says
That’s nice to hear! I recently had a trip to Europe and was surprised to see Korean foods/ingredients where I didn’t expect to run into any Korean food. Hope you find many recipes on my blog to try and enjoy with your daughters.
Alan PACK Pack says
HELLO Hyosun, what is the other non-lettuce leaf wrapped around the pork? thank you, David
Hyosun says
Perilla leaf! Enjoy!
Xania says
One of the best recipes i tried doing. Everyone loved it.
Hyosun says
Aww that’s great to hear! Thank you, Xania!
Harvey Lobo-Chan says
this is my go-to korean spicy pork recipe. love the apple and the ratios (minus the gochujang/gochugaru to tame down the heat). thanks hyosun!
Hyosun says
You’re welcome, Harvey! Thanks for coming by!
Unknown says
This is great, I’ve been making it regularly. Easy for me to get the ingredients, I live in Seoul. I sometimes add mushrooms and/or bell pepper to the recipe. I am learning to cook Korean food thanks to your great recipes!
Hyosun Ro says
You’re welcome! I’m so happy to hear you’re using my recipes and learning Korean cooking. It’s great that you are in Seoul and have access to all Korean ingredients. Although we have pretty good selections here in the DC area, we still have much more limited Korean ingredients here. Happy Korean cooking!
Anonymous says
Can I use this recipe with chicken?
Hyosun Ro says
Yes you can.
Anonymous says
Have been using this recipe for a while now…….everyone that eats it loves it…..absolute crowd pleaser, so just want to thank you and share some love….
Anonymous says
This is absolutely delicious! We had it two days in a row, couldn’t stop.
Excuse me now, while I try every recipe on this blog!
:))
Hyosun Ro says
Thank you, Sophia! Hope you had a great dinner with your family.
Sophia K. says
Hello! I came across your blog and I really love your recipes. It’s nice to have pictures too! It’s so hard to find korean recipes with the correct measurements . . so thanks for posting ! I’m trying your jeyuk bokkeum tonight and I can’t wait . . . I know my family is going to love it!
Ali says
Hi Hyosun! You have a really wonderful blog. Your photos are incredible and bring your meals to life. Dweji bulgogi is my favorite Korean dish – my husband and I order it every time we go to our friend’s family’s Korean restaurant in Fairfax.
Keep it up – I’m really looking forward to reading more posts from you. How great that our paths crossed tonight 🙂
Hyosun Ro says
Thank you, Judy! You’re so kind. This was good. My family enjoyed it.
Judy says
Hi Hyosun, This dish looks delicious! All of your dishes look so much better than what I see at the Korean restaurants in my neighborhood. 🙂
Hyosun Ro says
Thank you, Soyeon!
csk says
Your pictures look great! They really pop and the color is perfect.
Hyosun Ro says
Thank you for visiting! Your blog looks amazing, so I added to the list of blogs I am following. I am very happy to meet a Korean food blogger and share the experience.
beyondkimchee says
I just came across to your blog and so thrilled to see your recipes. I am also Korean food blogger as well (I am a newbie in blogging though).
It is nice to see more and more people enjoying Korean food and searching for the recipes these days. Thanks for sharing these recipes and hope to communicate with you through our blog. I am following you.