Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 4
I have never tasted such flavorful pork in my entire life until this Korean Pork Bulgogi. Moist, tender, with the perfect kick, and packed with flavour thinly sliced pork loin. Marinated for at least thirty minutes in a mixture of pantry staple to enhance the flavour and ensure the meat’s tenderness, then seared to perfection. Confident that you can handle some extra heat? Then, load up on dried chilli flakes and whole dried chillies! Enjoy this wonderful Korean Pork Bulgogi with steamed rice or noodles.
If you are familiar with bulgogi, it is traditionally grilled but I opt for searing or frying the meat as it is much easier. And make sure not to skip the marinating part as it is the most important step of this recipe. Marinate for at least thirty minutes or longer for best results.
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Ingredients
2 lbs pork loin chop, thinly sliced against the grain
2 cloves garlic, minced
4 tbsp low sodium soy sauce
1 tsp dried red chilli flakes
2 tbsp fresh ginger, grated
2 tbsp brown sugar
2 tbsp sesame oil
4 tbsp vegetable oil
1/2 c. green onions, sliced into 1” lengths (plus more for garnish, optional)
10 whole dried chillies
1 tbsp sesame seeds, optional
How to make Korean Pork Bulgogi
Step 1: Place the garlic, soy sauce, dried red chilli flakes, ginger, brown sugar, sesame oil, and vegetable oil in a large bowl. Whisk to combine.
Step 2: To the bowl, add the sliced pork and toss to coat. Using a cling wrap, cover the bowl and place it in the fridge to marinate for at least 30 minutes.
Step 3: In a large skillet, sear on all the sides the pork slice over medium-high heat until a bit charred. Transfer to a platter once done and fry the rest of the pork.
Step 4: In another skillet, add the already seared pork, green onions, sesame seeds, and whole dried chillies, toss, and cook for about 5 minutes over medium heat until the green onions are wilted and the chillies are slightly re-hydrated.
Step 5: Garnish with some freshly sliced green onions and sesame seeds before serving. Enjoy!
Nutrition Facts:
Calories: 595kcal | Carbohydrates: 12g | Protein: 51g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 657mg | Potassium: 1004mg | Fiber: 2g | Sugar: 8g | Vitamin A: 944IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg
Ingredients
- 2 lbs pork loin chop, thinly sliced against the grain
- 2 cloves garlic, minced
- 4 tbsp low sodium soy sauce
- 1 tsp dried red chilli flakes
- 2 tbsp fresh ginger, grated
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 tbsp vegetable oil
- 1/2 c. green onions, sliced into 1” lengths (plus more for garnish, optional)
- 10 whole dried chillies
- 1 tbsp sesame seeds, optional
Instructions
Step 1: Place the garlic, soy sauce, dried red chilli flakes, ginger, brown sugar, sesame oil, and vegetable oil in a large bowl. Whisk to combine.
Step 2: To the bowl, add the sliced pork and toss to coat. Using a cling wrap, cover the bowl and place it in the fridge to marinate for at least 30 minutes.
Step 3: In a large skillet, sear on all the sides the pork slice over medium-high heat until a bit charred. Transfer to a platter once done and fry the rest of the pork.
Step 4: In another skillet, add the already seared pork, green onions, sesame seeds, and whole dried chillies, toss, and cook for about 5 minutes over medium heat until the green onions are wilted and the chillies are slightly re-hydrated.
Step 5: Garnish with some freshly sliced green onions and sesame seeds before serving. Enjoy!