Pork Bulgogi (Korean Stir-fried Pork)
Pork Bulgogi (Korean Stir-fried Pork)
Restaurant-Style Pork Bulgogi: Simple & Flavorful Soy-Marinated Stir-fry
A beloved recipe for soy-marinated pork bulgogi, famously served at Korean diners (‘gisa sikdang’). This recipe offers a simple yet incredibly delicious way to recreate this classic dish at home.
Pork Bulgogi Main Ingredients- 500g pork shoulder (sliced thinly for bulgogi)
- 1/2 stalk green onion (cut into thick pieces)
- 1/2 onion (thinly sliced)
- 100ml water
- 5-10 perilla leaves (shiso leaves), cut into bite-sized pieces
- A pinch of sesame seeds (for garnish)
Flavorful Marinade Ingredients- 2.5 Tbsp soy sauce
- 2.5 Tbsp cooking wine (mirin or cheongju)
- 1.5 Tbsp sugar (adjust sweetness to taste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of black pepper
- 2.5 Tbsp soy sauce
- 2.5 Tbsp cooking wine (mirin or cheongju)
- 1.5 Tbsp sugar (adjust sweetness to taste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
In a large bowl, combine the 500g of thinly sliced pork shoulder with 1.5 Tbsp sugar, 1 Tbsp minced garlic, 2.5 Tbsp soy sauce, 2.5 Tbsp cooking wine, and a pinch of black pepper. Gently mix and massage the marinade into the pork with your hands, ensuring it’s evenly coated. For a cleaner taste without any gamey odor, you can drain excess blood from the pork beforehand.
Step 2
Add the roughly chopped green onion and 1 Tbsp sesame oil to the marinated pork. Mix lightly once more. This step further enhances the integration of flavors and creates a wonderful base for your delicious pork bulgogi.
Step 3
Transfer the marinated pork into a plastic bag or an airtight container (like a Lock & Lock container). Refrigerate for at least 30 minutes to let the flavors meld. Allowing the pork to marinate sufficiently will ensure the sauce penetrates deeply, resulting in a much more tender and flavorful dish. If time permits, marinating for over an hour is even better.
Step 4
Heat a frying pan or wok over medium-high heat. Add the marinated pork and pour in 100ml of water. Adding water prevents the pork from burning and helps it cook evenly, while the liquid will reduce to create a savory sauce.
Step 5
Stir-fry the pork over medium heat until it becomes nicely browned and is fully cooked through. Continue to stir occasionally to prevent sticking and ensure even cooking. Pork shoulder is a great cut for bulgogi as its moderate fat content keeps it moist and tender.
Step 6
Once the pork is mostly cooked and the sauce has reduced by about half, add the prepared perilla leaves. This will infuse the dish with their distinctive aromatic flavor. Avoid overcooking the perilla leaves; just stir-fry them briefly with the pork until they slightly wilt.
Step 7
Add the thinly sliced half onion and stir-fry along with the pork and perilla leaves. Cook until the onion becomes translucent and retains a slight crispness. Finally, when the sauce has almost completely thickened and the pork is thoroughly cooked, turn off the heat. Transfer the bulgogi to a serving dish and sprinkle with sesame seeds for garnish. Enjoy this delightful restaurant-style pork bulgogi with a side of hot steamed rice!
