Pork Bulgogi (Spicy Korean Pork)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4
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Calories
48859 kcal
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Course
Main Course, Lunch, Dinner
Pork Bulgogi (Spicy Korean Pork)
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Spicy and sweet tender pieces of pan fried pork, this spicy pork bulgogi recipe will teach you how to make one of the most popular Korean BBQ dishes at home in under 1 ½ hours.
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Ingredients
Marinade
- 52 52 g all-purpose soy sauce
- 90 90 g Gochujang
- 8 8 g Gochugaru
- 25 25 g rice syrup or honey
- 13 13 g mirin
- 5 5 g sesame oil
- .4 .4 g black pepper
- 280 280 g Korean pear
- 40 40 g garlic
- 14 14 g ginger
Assembly
- 907 907 g pork shoulder and/or belly
- 200 200 g yellow onion julienned
- 52 52 g green onions cut into 3-inch pieces
- 23 23 g vegetable oil
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Instructions
- In a bowl, combine the soy sauce, gochujang, gochugaru, rice syrup, mirin, sesame oil, and black pepper. Whisk until everything is dissolved and fully combined.
- In a food processor, add the whisked liquid marinade ingredients from the bowl and the pear, garlic, and ginger.
- Pulse the food processor 10-15 times or until all the ingredients turn into a liquid. Taste test the marinade and adjust if necessary. NOTE: This recipe is a mild spice level you can adjust it after tasting. To add more spice, add more gochugaru and/or gochujang. To add more sweetness, add more rice syrup. To add more saltiness, add more soy sauce.
- In a large mixing bowl, add the pork slices, yellow onion, and green onion. Pour the marinade over and use your hands (or tongs) to completely coat every piece of meat.
- Transfer the marinated meat into an airtight container and fridge for at least 1 hour or overnight. Remove the meat from the fridge and place onto the counter to get to room temperature at least 20 minutes before cooking.
- In a cast iron over medium heat, add the vegetable oil. Add the meat and continue to stir and cook for about 5-7 minutes or until the meat becomes firm and measures to 145 °F.
- In my 12” cast iron skillet, I only cooked ⅔ lb of meat at a time so it wasn’t too crowded, allowing the meat to brown a bit towards the end. You may have to scrape down or clean the pan of burned bits before cooking each following batch.
- Remove from the pan and serve immediately.
Nutrition Information
Show Details
Calories
488.59kcal
(24%)
Carbohydrates
34.41g
(11%)
Protein
55.21g
(110%)
Fat
15.33g
(24%)
Saturated Fat
7.42g
(37%)
Trans Fat
0.04g
Cholesterol
136.05mg
(45%)
Sodium
922.18mg
(38%)
Potassium
1252.96mg
(36%)
Fiber
4.58g
(18%)
Sugar
16.27g
(33%)
Vitamin A
787.33IU
(16%)
Vitamin C
16.07mg
(18%)
Calcium
80mg
(8%)
Iron
3.48mg
(19%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 48859 kcal
% Daily Value*
| Calories | 488.59kcal | 24% |
| Carbohydrates | 34.41g | 11% |
| Protein | 55.21g | 110% |
| Fat | 15.33g | 24% |
| Saturated Fat | 7.42g | 37% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 136.05mg | 45% |
| Sodium | 922.18mg | 38% |
| Potassium | 1252.96mg | 27% |
| Fiber | 4.58g | 18% |
| Sugar | 16.27g | 33% |
| Vitamin A | 787.33IU | 16% |
| Vitamin C | 16.07mg | 18% |
| Calcium | 80mg | 8% |
| Iron | 3.48mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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