Pork Bulgogi
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
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.
Notes
Do not overcrowd pan when cooking pork or it will steam instead of sear.