O'Food Gochujang Bulgogi marinade for Pork 280 g

✨ Korean gochujang bulgogi marinade for pork, ready when you are

This O’Food marinade brings the classic Korean bulgogi style to pork with gochujang’s signature sweet-heat and deep savoury flavour. It’s an easy shortcut to that glossy, well-seasoned finish you’d normally build with multiple pantry ingredients.

Use it to quickly season sliced pork for a fast stir-fry, grill, or oven bake. Marinate, cook over high heat, and let the sauce caramelise slightly for the best balance of spice, sweetness, and umami.

✅ Key features

• Gochujang-style flavour in one step: sweet, spicy, and savoury without mixing your own sauce
• Designed for pork: great for belly, shoulder, or thin-cut slices that cook quickly
• Helps create a lightly caramelised surface when cooked over higher heat
• Convenient for weeknight meals: consistent flavour batch after batch
• Works beyond bulgogi: use as a glaze or finishing sauce in small amounts for extra kick

🍽️ How to use

• Stir-fry thinly sliced pork with onions; finish with spring onion and toasted sesame for a classic bulgogi bowl
• Grill pork slices and serve in lettuce wraps with rice and crunchy cucumber
• Bake pork strips on a tray, then use the pan juices to coat the meat before serving
• Add a spoonful to fried rice or noodles for a spicy-sweet bulgogi twist
• Use as a quick glaze for mushrooms or tofu when you want gochujang-style heat without starting from scratch

🧾 Ingredients

spicy spice paste (tapioca syrup, water, brown rice, ground red pepper, salt, alcohol, soybeans, garlic, onion), sugar, water, yeast (yeast extract, dextrin), modified corn starch, ginger, highlighter flavors R627, E631, dye E160c, black pepper, olecresin capsicum, thickener E415.

🧾 Allergens

soy

🧾 Nutrition facts

100 g

Energy - 862 kJ

Energy - 206 kcal

Fats - 1.2 g of which saturated 0.3 g

Carbohydrates - 46 g of which sugars 37 g

Protein - 3.4 g

Salt - 5.3 g

✨ Final touch

Did you know bulgogi-style marinades are often cooked over high heat to help the sugars caramelise and deepen the flavour?