Pork Bulgogi
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
12 mins
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Marinating Time
30 mins
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Total Time
52 mins
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Servings
4
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Calories
273 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Korean
Pork Bulgogi
Description
This Pork Bulgogi recipe centers on thin slices of pork tenderloin soaked in a marinade combining garlic, fresh ginger, low-sodium soy sauce, red pepper flakes, grated pear, sesame oil, and brown sugar. The grated pear tenderizes the pork while complementing the sweet and savory complexity. The marinated meat is cooked in batches in a hot skillet until it develops a slightly charred, browned exterior that locks in flavor and juiciness.
The finished pork is tender with a hint of sweetness balancing the mild heat from red pepper flakes, and the sesame oil adds a nutty depth. The cooking method ensures a quick sear that leaves the pork moist inside with caramelized edges. Chopped green onions provide a fresh, crisp garnish.
Traditionally served over steamed rice or noodles, this dish can also be enjoyed in lettuce wraps for a lighter option. The marinade time is flexible; at least 30 minutes yields good flavor, but longer marination up to 8 hours intensifies tenderness and depth. Adjusting red pepper flakes customizes the heat level. Using a fresh pear or substituting a sweet apple both work to tenderize effectively.
For best results, slice pork thinly by partially freezing it for easier handling. Serving with staple sides like rice supports traditional meal composition and absorbs the flavorful juices from the pork.
Ingredients
- 1 pound pork tenderloin cut into thin pieces
- 3 cloves garlic minced
- 1 tablespoon ginger peeled and grated, about 1 inch piece, fresh
- ¼ cup soy sauce low sodium
- 1 tablespoon red pepper flakes
- ½ medium pear grated
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar packed
- 2 tablespoons vegetable oil for cooking meat
- 2 green onions chopped for garnish
Instructions
- In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well.
- Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
- Add 1 tablespoon of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 2 or so minutes until it's browned on both sides. Remove the meat from the skillet to a bowl and set aside.
- Add the remaining tablespoon of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
- Serve over cooked rice or noodles and garnish with chopped green onions.
Notes
- Partially freeze pork tenderloin for about 10 minutes to achieve thin, even slices.
- Marinate pork for at least 30 minutes, up to 8 hours for deeper flavor and tenderness.
- Adjust red chili flakes to control the spiciness according to preference.
- If lacking pear, substitute with a sweet apple to tenderize and add mild sweetness.
- Serve over steamed rice or noodles, or use in lettuce wraps for a lighter meal option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 273kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 668mg | 28% |
| Potassium | 603mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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