Pork Bulgogi Recipe
This is Korean BBQ you can make in a regular pan. The key is the marinade; grated Asian pear not only adds sweetness but also contains enzymes that tenderize the pork. Searing the meat in batches is a critical step to get those delicious, crispy caramelized edges instead of just steaming it.
Ingredients
- 2 pounds pork shoulder, sliced very thin
- 1 small onion, thinly sliced
- 1 tablespoon neutral oil (like canola or grapeseed)
- Sliced scallions, for garnish
- Toasted sesame seeds, for garnish
For the Marinade
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 3 tablespoons dark brown sugar, packed
- 2 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon toasted sesame oil
- 1 tablespoon garlic, grated
- 1 1/2 teaspoons ginger, grated
- 1/2 an Asian pear, peeled and grated
- 1 tablespoon rice vinegar
Marinate the Pork
In a large bowl, whisk together all the marinade ingredients: gochujang, soy sauce, mirin, brown sugar, gochugaru, sesame oil, grated garlic and ginger, grated Asian pear, and rice vinegar.
Add the thinly sliced pork to the marinade and use your hands to ensure every piece is thoroughly coated.
Let the pork marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Cook the Pork in Batches
Heat the neutral oil in a large cast-iron skillet or wok over high heat. The pan needs to be very hot.
Working in batches, add the pork to the skillet in a single layer. Do not overcrowd the pan, or the pork will steam instead of sear.
Cook for ~2-3 minutes per side, until the pork is cooked through and has developed deeply caramelized, charred edges. Transfer the cooked pork to a plate. Repeat with the remaining pork.
Finish and Serve
Reduce the heat to medium. Add the sliced onions to the same skillet and cook for ~3-4 minutes, until they have softened.
Return the cooked pork to the skillet with the onions. Pour in any remaining marinade from the bowl. Cook, stirring constantly, for 1-2 minutes, until the sauce has thickened into a glaze that coats the meat and onions.
Transfer to a serving platter and garnish with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice.
Pork Bulgogi
Ingredients
- 2 pounds pork shoulder sliced very thin
- 1 small onion thinly sliced
- 1 tablespoon neutral oil like canola or grapeseed
- Sliced scallions for garnish
- Toasted sesame seeds for garnish
For the Marinade
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 3 tablespoons dark brown sugar packed
- 2 tablespoons gochugaru Korean chili flakes
- 1 tablespoon toasted sesame oil
- 1 tablespoon garlic grated
- 1 1/2 teaspoons ginger grated
- 1/2 an Asian pear peeled and grated
- 1 tablespoon rice vinegar
Method
- Whisk together gochujang, soy sauce, mirin, brown sugar, gochugaru, sesame oil, grated garlic, ginger, Asian pear, and rice vinegar.
- Coat sliced pork thoroughly in marinade.
- Marinate 30 minutes to 2 hours in refrigerator.
- Heat oil in large cast-iron skillet or wok over high heat until very hot.
- Cook pork in single-layer batches, 2-3 minutes per side until caramelized.
- Transfer cooked pork to plate.
- Reduce heat to medium, cook sliced onions 3-4 minutes until soft.
- Return pork to skillet with onions and remaining marinade.
- Cook 1-2 minutes until sauce thickens into glaze.
- Garnish with scallions and sesame seeds.
- Serve hot with rice.
