Pork Bulgogi (Spicy Korean Pork)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Additional Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
48859 kcal
-
Course
Main Course, Lunch, Dinner
Pork Bulgogi (Spicy Korean Pork)
Description
Pork Bulgogi (Spicy Korean Pork) combines thinly sliced pork shoulder or belly with a robust marinade made from soy sauce, traditional Korean chili pastes (gochujang and gochugaru), sweet rice syrup or honey, mirin, sesame oil, black pepper, and grated Korean pear, along with garlic and ginger. After pulsing these ingredients to create a smooth liquid marinade, the pork is coated with the mixture together with julienned yellow onion and cut green onions. Allowing the pork to marinate at least an hour or overnight enhances the garlic-ginger-chili flavors and tenderizes the meat.
The pork is then cooked until thoroughly done, absorbing the sweet-spicy marinade flavor, with the onions softening but still contributing slight bite. This preparation results in a spicy, sweet, and savory pork dish with a subtle fruity undertone from the pear. It works well served over steamed rice or accompanied by other Korean side dishes.
This recipe allows adjustments to spice, sweetness, and salt levels by modifying amounts of chili flakes, gochujang, rice syrup, and soy sauce after tasting the marinade. Resting the marinated pork at room temperature before cooking can improve even cooking.
Ingredients
Marinade
- 52 g soy sauce all-purpose
- 90 g gochujang
- 8 g gochugaru
- 25 g rice syrup or honey
- 13 g mirin
- 5 g sesame oil
- .4 .4 g black pepper
- 280 g pear Korean
- 40 g garlic
- 14 g ginger
Assembly
- 907 g pork shoulder or pork belly
- 200 g yellow onion julienned
- 52 g green onions cut into 3-inch pieces
- 23 g vegetable oil
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
