Crispy Bulgogi
Crispy Bulgogi
Delicious Meat Side Dish Even Picky Eaters Will Love: Crispy Bulgogi!
A special meat side dish for my son who dislikes vegetables! Using thinly sliced frozen pork shoulder makes this bulgogi incredibly tender and flavorful. It’s a guaranteed hit with a bowl of rice! ^^
Main Ingredients- 2 ‘geun’ (approx. 1.2kg or 2.6 lbs) thinly sliced frozen pork shoulder
Seasoning Ingredients- 1 small bottle (approx. 280g) pre-made spicy galbi (ribs) sauce
- 1 small bottle (approx. 280g) pre-made soy sauce pork galbi sauce
- 2 Tbsp minced garlic
- A pinch of ground black pepper
- 1/2 Tbsp cooking oil
- 1/2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 small bottle (approx. 280g) pre-made spicy galbi (ribs) sauce
- 1 small bottle (approx. 280g) pre-made soy sauce pork galbi sauce
- 2 Tbsp minced garlic
- A pinch of ground black pepper
- 1/2 Tbsp cooking oil
- 1/2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 2 ‘geun’ (approximately 1.2kg or 2.6 lbs) of thinly sliced frozen pork shoulder. If it needs thawing, lightly defrost it so the marinade absorbs better.
Step 2
In a large bowl, pour in 1 bottle (approx. 280g) of pre-made spicy galbi sauce and 1 bottle (approx. 280g) of pre-made soy sauce pork galbi sauce. Add 2 Tbsp of minced garlic and a pinch of black pepper to create the marinade. (Tip: If you prefer a milder version for children or if you don’t like spicy food, you can substitute the spicy galbi sauce with a regular pork bulgogi sauce or gochujang.)
Step 3
Add the pork shoulder to the prepared marinade and mix thoroughly with your hands, ensuring every piece is well-coated. Once evenly marinated, transfer the pork to an airtight container and refrigerate for marination. (Tip: Making this dish the day before will allow the flavors to deepen, resulting in an even more delicious crispy bulgogi.)
Step 4
Heat 1/2 Tbsp of cooking oil in a pan over medium-high heat. Add the marinated pork shoulder to the pan. Avoid overcrowding the pan; cook in batches if necessary for even cooking.
Step 5
When stir-frying the meat, using two chopsticks or a spatula can help prevent the meat from clumping together, allowing it to spread out and cook evenly, making it much easier. (Tip: Feel free to add thinly sliced onions, green onions, mushrooms, or perilla leaves along with the pork for a more substantial and flavorful dish, according to your preference.)
Step 6
Stir-fry the meat over high heat until it’s cooked through and slightly crispy, ensuring most of the liquid from the sauce has evaporated. You want a ‘crispy’ texture, not a saucy one. Once cooked, turn off the heat. Drizzle with 1/2 Tbsp of sesame oil and sprinkle 1 Tbsp of toasted sesame seeds for a nutty finish.
Step 7
Our crispy bulgogi, made with thinly sliced frozen pork shoulder, is ready for my son who always requests meat! Enjoy this delicious dish with a warm bowl of rice.
