Pork bulgogi has quickly become my latest Korean food craving. I love the use of fatty cuts of pork belly, or pork shoulder, sliced so thin that they’re guaranteed to be tender. And of course, there’s that delicious marinade that coats every bite with an immense flavor. However, unlike the sweet and salty marinade used to make beef bulgogi, pork bulgogi is marinated in a spicy mixture of Korean chili paste gochujang.
It’s perfect over rice for a quick and delicious pork bulgogi bowl. Or you can serve it with some red leaf lettuce, for healthy pork bulgogi lettuce wraps. But either way if you like spicy food then this dish is for you.
Let’s talk pork
Typically the pork used to make pork bulgogi is sliced very thin, about ¼ of an inch or less This not only provides more surface area for the marinade to penetrate the meat. But it also ensures that the pork is tender and cooks quickly. And if you’re lucky enough to live by an Asian market then you should be able to purchase pork that is already sliced for bulgogi. Just check for meat that’s labeled “pork bulgogi” or simply ask the butcher to slice some pork thin.
However, if you don’t have the luxury of a nearby Asian market then don’t fret as you can still slice your pork at home. All you need is a sharp knife and one simple tip, have your pork partially frozen.
That’s right, the best way to thinly slice pork, or any meat for that matter, is to have it slightly frozen. This will ensure that the meat is stiff enough that it doesn’t compress when sliced through. So if you are using meat that is already frozen then simply let it defrost on your kitchen counter for 30 minutes to an hour before slicing. Or if you are using room temperature meat, then simply place it in your freezer for 2 hours before slicing.
Tips, Tricks & Suggestions
- When it comes to cooking your pork bulgogi you have two options. The first is to simply cook it a walled pan with a little bit of oil. Or you can make it a little more traditional by grilling the meat with a prill pan.
- There are two special Korean ingredients that you will need for the marinade. The first is gochujang, or Korean chili paste. Thankfully in most grocery stores nowadays so you should have too much time finding it. However, the other ingredient, gochugaru, or Korean chili flakes is pretty difficult to come by unless you go to a Korean grocery store. That being said it is a completely optional ingredient that will simply make the dish spicier. But if you do what to use gochgaru then I will provide a link for some below.
- If you are slicing up your own pork then make sure that you use a fattier cut of meat like pork shoulder or pork belly. However, if all you have is pork tenderloin then you can still use it, it just won’t be as rich.
- Are you or someone in your family not the biggest fan of pork? Then use chicken instead, this marinade goes perfectly with it.
Pork Bulgogi Recipe
Prep time: 1 hour (mostly to marinate the pork)
Cook time: 10 minutes
Servings: 2
Ingredients
1 Lb of pork shoulder, butt, or belly, sliced thin
1 Small onion, thinly sliced
Oil for cooking
For the marinade:
3 Tablespoons of gochjang, Korean chili paste
2 Tablespoons of soy sauce
2 Tablespoons of mirin
2 Tablespoons of sugar
2 Tablespoons of gochugaru, Korean chili flakes (Optional if you like it spicy)
1 Tablespoon of sesame oil
1 Tablespoon of garlic, minced
1 Teaspoon of ginger, minced
¼ Of a small apple, grated (about 2 Tablespoons)
Garnish:
Green onion, sliced
Toasted sesame seeds
Instructions
- Add all of the ingredients for the marinade into a bowl and use a whisk to mix them all together.
- Add the sliced pork and sliced onion to the marinade. Then use your hands to mix it all together until every piece of pork and onion slice is coated in the marinade.
Set this aside for 30 minutes to 1 hour.
- Cook the pork bulgogi: Get out a large walled pan, pour a tablespoon of oil into it, and place it over medium-high heat. Toss all of the sliced pork, onion, and any remaining marinade from the bowl to the pan. Saute these ingredients until the pork is cooked and slightly charred, about 10 minutes.
- Plate your pork bulgogi garnish it with green onion and sesame seeds, and enjoy!
Pork Bulgogi Recipe
Ingredients
- 1 Lb of pork shoulder butt, or belly, sliced thin
- 1 Small onion thinly sliced
- Oil for cooking
For the marinade:
- 3 Tablespoons of gochjang Korean chili paste
- 2 Tablespoons of soy sauce
- 2 Tablespoons of mirin
- 2 Tablespoons of sugar
- 2 Tablespoons of gochugaru Korean chili flakes (Optional if you like it spicy)
- 1 Tablespoon of sesame oil
- 1 Tablespoon of garlic minced
- 1 Teaspoon of ginger minced
- ¼ Of a small apple grated (about 2 Tablespoons)
Garnish:
- Green onion sliced
- Toasted sesame seeds
Instructions
- Add all of the ingredients for the marinade into a bowl and use a whisk to mix them all together.
- Add the sliced pork and sliced onion to the marinade. Then use your hands to mix it all together until every piece of pork and onion slice is coated in the marinade. Set this aside for 30 minutes to 1 hour.
- Cook the pork bulgogi: Get out a large walled pan, pour a tablespoon of oil into it, and place it over medium-high heat. Toss all of the sliced pork, onion, and any remaining marinade from the bowl to the pan. Saute these ingredients until the pork is cooked and slightly charred, about 10 minutes.
- Plate your pork bulgogi garnish it with green onion and sesame seeds, and enjoy!
