Savory Soy-Braised Pork Bulgogi with Scallions
Savory Soy-Braised Pork Bulgogi with Scallions
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While the perilla leaf soybean paste (Ureong Kangdengjang) is ready, something feels missing, doesn’t it? I purchased pork thigh, perfect for bulgogi. Pork thigh is almost entirely lean meat, making it the best choice for those who dislike fatty cuts. This recipe features that very pork thigh, simply marinated with soy sauce and oyster sauce, then stir-fried generously with onions and scallions. Enjoy this flavorful scallion and soy pork bulgogi!
Main Ingredients- Pork thigh, sliced for bulgogi 800g
Cooking Instructions
Step 1
First, prepare the star of the dish: pork thigh, sliced thinly for bulgogi. Pork thigh is primarily lean meat, which is great for enjoying a clean, savory flavor.
Step 2
In a bowl, combine the soy sauce, oyster sauce, sugar, plum extract, cooking wine, soju, and black pepper to create the marinade. Add 6 cloves of garlic, finely minced or thinly sliced. Also, add 1 teaspoon of minced ginger. (Minced garlic from a jar is also perfectly fine to use!)
Step 3
Add the pork thigh slices to the prepared marinade and gently mix to coat the meat thoroughly. Let it marinate for at least 30 minutes, or ideally overnight in the refrigerator, for the flavors to fully develop and penetrate the meat.
Step 4
While the pork is marinating, thinly slice the half onion into thick strips. Cut the 2 stalks of scallions into long, generous 4-5 cm pieces.
Step 5
Heat a skillet or wok over medium-low heat. Add a tablespoon of cooking oil or sesame oil and gently sauté the sliced scallions until they become fragrant and slightly softened, infusing the oil with their aroma. This creates ‘scallion oil.’ (If you prefer, you can temporarily remove the softened scallions from the pan before proceeding).
Step 6
Add the marinated pork to the hot pan with the fragrant scallion oil. Increase the heat to high and stir-fry quickly until the surface of the pork turns gray and is mostly cooked. Then, add the sliced onions and continue to stir-fry together.
Step 7
When the pork and onions are almost fully cooked, add the large pieces of scallions. Stir-fry just until the scallions are slightly wilted but still retain some crispness. Avoid overcooking the scallions to maintain their fresh, slightly crunchy texture.
Step 8
Taste the bulgogi and adjust the seasoning as needed. If it’s not salty enough, add a little more soy sauce. If it’s not sweet enough, add a touch more sugar or a similar sweetener. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with 1 tablespoon of toasted sesame seeds, then mix gently to enhance the aroma.
Step 9
Transfer the finished soy-braised pork bulgogi to a serving dish. For an extra touch, garnish with freshly chopped scallions or more toasted sesame seeds. This scallion and soy pork bulgogi is delightfully savory and not overly spicy, making it a perfect accompaniment to rice and fresh lettuce wraps for ssam!
