Crispy & Savory Bulgogi: Pork Shoulder Steak
Crispy & Savory Bulgogi: Pork Shoulder Steak
How to Make Deliciously Crispy Bulgogi with Pork Shoulder
I initially made this crispy pork bulgogi using pork shoulder to use as a filling for Banh Mi sandwiches. However, it turned out so delicious on its own that it has become a regular side dish! While beef bulgogi is also wonderful, pork shoulder is cost-effective and incredibly tasty, making it perfect for a casual meal. To eliminate the porky smell and tenderize the meat, soaking it in cola for about 5 minutes before rinsing is a great tip. The key to achieving that irresistible ‘crispy’ texture is to cook it over high heat, reducing the sauce until it’s almost caramelized, imparting a wonderful smoky flavor. It tastes as if it were grilled over charcoal! This experience truly reinforces how cooking methods and heat control can transform simple ingredients. Unlike the usual soft and saucy bulgogi, this version is pan-fried over high heat to achieve a delightfully chewy texture with a smoky finish. The perfect balance of sweet and salty, with the chewy texture of the pork shoulder, makes it fantastic in wraps, sandwiches, or even burgers. This pork shoulder crispy bulgogi was so good, we finished it all in one sitting! Serving it with pumpkin leaves, rice, and a dab of ssamjang for dinner was pure bliss. The plate of bulgogi and the pumpkin leaves disappeared in no time, leaving only empty dishes!
Ingredients- Pork shoulder 600g
- Cola 1 cup (for soaking)
- Soy sauce 1 Tbsp
- Mirin (rice wine) 1.5 Tbsp
- Sugar 2/3 Tbsp
- Minced garlic 1 Tbsp
- Cooking oil 1 Tbsp
- Black pepper to taste
- Sesame oil to taste
- Green chili pepper 1
- Red chili pepper 1
Cooking Instructions
Step 1
Place the 600g of pork shoulder into a bowl. Pour 1 cup of cola over the meat and let it soak for 5 minutes. The enzymes in the cola help to tenderize the meat and remove any gamey odor.
Step 2
After 5 minutes, discard the cola and rinse the pork gently under cold water. Drain thoroughly. It’s crucial to remove as much moisture as possible to prevent splattering and achieve a crispier result. Pat the meat dry with paper towels. In the same bowl, combine 1 Tbsp soy sauce, 1.5 Tbsp mirin, 2/3 Tbsp sugar, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well and gently knead the pork to coat it evenly with the marinade.
Step 3
Heat 1 Tbsp of cooking oil in a frying pan over high heat. Spread the marinated pork evenly in the pan in a single layer, ensuring not to overcrowd it. High heat is essential for developing that smoky flavor.
Step 4
Cook over high heat until the bottom of the pork starts to caramelize to a deep brown and the sauce begins to reduce. Flip the pork pieces and continue to cook over medium-high heat. Reduce the heat slightly to prevent burning while ensuring the sauce is almost completely reduced. This high-heat, quick-cooking method is the secret to crispy bulgogi.
Step 5
Once the pork is cooked through and the sauce has thickened and coated the meat, drizzle in a little sesame oil and sprinkle with a bit more black pepper for added aroma and flavor.
Step 6
Thinly slice one green chili pepper and one red chili pepper. Scatter these over the cooked bulgogi as a garnish for color and a touch of heat. You can also add thinly sliced carrots or onions if you like.
Step 7
Serve the delicious crispy pork bulgogi hot! It’s absolutely wonderful enjoyed as a wrap with pumpkin leaves, a bit of rice, and ssamjang. It’s also a fantastic filling for sandwiches or burgers.
