pork bulgogi recipe
The Best pork bulgogi recipe
What I love most about bulgogi is how adaptable it is. You can serve it as a main dish with steamed rice and fresh veggies, or toss it into a salad for a lighter meal. It’s also surprisingly healthy for how rich it tastes. The lean pork is packed with protein, and the garlic and ginger add natural anti-inflammatory benefits. Plus, the way the sauce caramelizes gives you a little sweetness without too much sugar, making it a balanced choice for everyday eating. Plus, it’s easy to prep ahead—marinate the pork overnight, and you’ll have a dish that’s ready to heat up whenever you need it. It’s the kind of recipe that feels like a secret weapon for busy families, whether it’s a weekend meal or a weeknight dinner that still feels like a special occasion.
Classic Korean Pork Bulgogi
Tender marinated pork slices glazed in sweet-savory sauce, served over steamed rice with quick-pickled vegetables. A comforting, flavorful dish that’s perfect for weeknight dinners.
🥘Ingredients
- 1.5 lbs thinly sliced pork shoulder
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tbsp toasted sesame seeds
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup gochujang (Korean chili paste)
- 1 cup tomato sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 4 cups steamed jasmine rice
- 1 cup quick-pickled cucumbers (sliced, tossed in rice vinegar and sugar)
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, combine pork slices with soy sauce, brown sugar, sesame oil, garlic, ginger, and sesame seeds. Marinate for at least 30 minutes, or up to 2 hours. -
2
In a separate bowl, mix gochujang, tomato sauce, honey, minced garlic, soy sauce, and rice vinegar until smooth. -
3
Preheat a skillet or baking dish over medium-high heat. Pour half the sauce into the pan and spread it evenly. Arrange marinated pork slices on top, overlapping slightly. Pour remaining sauce over the pork. -
4
Transfer the skillet to the oven and bake for 15 minutes. Remove from oven, cover with foil, and let rest for 5 minutes. Uncover and broil for 2–3 minutes until the edges caramelize. -
5
While the pork cooks, prepare the dough by mixing flour, salt, and sugar until a soft dough forms. Roll out thinly and cut into strips. -
6
Serve bulgogi over steamed rice, topped with quick-pickled cucumbers and wrapped in the rolled dough for a quick, satisfying meal.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Oven-safe skillet or baking dish
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Korean Pork Bulgogi Works
❓ Frequently Asked Questions About Korean Pork Bulgogi
1. What is the best way to marinate pork bulgogi for maximum flavor?
Use the marinade for at least four hours, but overnight in the fridge is ideal. For extra tenderness, slice the pork thinly against the grain before marinating.
2. Can I substitute chicken for pork in this recipe?
Yes, chicken works well, but use boneless, skinless thighs or breasts—thinly sliced and marinated the same way. The cooking time may vary slightly, so check for doneness at 165°F.
3. How do I ensure the bulgogi stays juicy after cooking?
Rest the meat for 5–10 minutes after cooking before slicing. Avoid cutting into it too soon, as juices will escape. Also, cook the pork in batches if needed to prevent overcrowding.
4. What sauces or sides pair best with bulgogi?
Classic pairings include kimchi, steamed rice, and a simple side salad with sesame dressing. For extra richness, serve with a drizzle of soy-ginger glaze or pickled cucumbers.
