Spicy pork bulgogi (called jeyuk bokkeum or dweji bulgogi) is another highly popular Korean BBQ dish. Jeyuk means pork, and bokkeum means stir-fry.
You can use any cut but in paper thin slice form. I used pork neck meat which is the only cut that has marbling in the meat. You can get this paper thin cut in Korean grocery stores.
But today's recipe is taken directly from Cha Seung Won, an actor in Korea (Cha-jumma). his is a very popular dish in Korea that can really be found in many standard Korean restuarnats or BBQ restuarnats.
This recipe differs slightly from many of the stir-fried spicy standard recipes.** The standard stir-fried spicy pork is typically marinated in a spicy chili pepper paste (gochujang, 고추장) based sauce with lots of fresh garlic and ginger.
1) The spicy sauce is not pre-marinated as it often is. The pork is marinated only in a simple soy sauce base and cooked first before the spicy sauce is added. The theory is that the spicy marinade will combine with the meat better once the meat has begun to cook and will result in a deeper flavor.
2) He adds no red pepper paste, which is usually a given for this dish, to result in a more lighter taste that brings out the flavors of both the meat and sauce.