Savory Soy-Glazed Pork Bulgogi (Kisa Sikdang Style)
The Ultimate Soy-Marinated Pork Bulgogi Recipe: A Taste of Korean Diner’s “Je-Yuk Bokkeum”
Experience the irresistible flavors of Korean diner-style pork bulgogi right in your own kitchen! This recipe uses a simple yet delicious soy-based marinade to create tender, savory, and slightly sweet pork, perfect for a hearty meal. Discover the secrets to making the best soy-marinated pork bulgogi with this easy-to-follow guide.
Main Ingredients
- 1 small onion (or 1/2 large onion, approx. 120g)
- 1/2 large green onion (approx. 70g)
- 500g pork shoulder or belly, thinly sliced (about 2mm thick)
Golden Marinade
- 1 Tbsp gochugaru (Korean chili powder, 7g) – medium grind recommended
- 2 Tbsp sugar (20g) – adjust to taste
- 1/10 Tbsp ginger powder (1g) – for depth of flavor
- 3 Tbsp Jin Ganjang (regular soy sauce, 24g) – for savory notes
- 3 Tbsp Mirim (or cooking wine/sake, 24g) – to tenderize and add shine
- 1 Tbsp fish sauce (8g) – for umami boost
- 1 Tbsp minced garlic (20g)
- 1 Tbsp corn syrup or rice syrup (10g) – for gloss and sweetness
- 1 Tbsp oyster sauce (10g) – essential for rich flavor
- 2/3 Tbsp gochujang (Korean chili paste, 20g) – for a touch of heat and complexity
- A pinch of black pepper
- 1 Tbsp sesame oil (5g) – for nutty aroma
- 1 Tbsp gochugaru (Korean chili powder, 7g) – medium grind recommended
- 2 Tbsp sugar (20g) – adjust to taste
- 1/10 Tbsp ginger powder (1g) – for depth of flavor
- 3 Tbsp Jin Ganjang (regular soy sauce, 24g) – for savory notes
- 3 Tbsp Mirim (or cooking wine/sake, 24g) – to tenderize and add shine
- 1 Tbsp fish sauce (8g) – for umami boost
- 1 Tbsp minced garlic (20g)
- 1 Tbsp corn syrup or rice syrup (10g) – for gloss and sweetness
- 1 Tbsp oyster sauce (10g) – essential for rich flavor
- 2/3 Tbsp gochujang (Korean chili paste, 20g) – for a touch of heat and complexity
- A pinch of black pepper
- 1 Tbsp sesame oil (5g) – for nutty aroma
Cooking Instructions
Step 1
First, let’s prepare the onion. Take one small onion or half of a large one (about 120g). Slice it into roughly 1cm thick pieces. Once sliced, gently separate the rings with your fingers. This prevents the onion from clumping together when you stir-fry it later.
Step 2
Next, prepare the green onion. Use about half of a large stalk (around 70g). Slice it diagonally, which looks appealing and helps the marinade penetrate evenly.
Step 3
Now, it’s time to mix all the marinade ingredients. In a large bowl, combine 1 Tbsp gochugaru, 2 Tbsp sugar, 1/10 Tbsp ginger powder, 3 Tbsp Jin Ganjang, 3 Tbsp Mirim, 1 Tbsp fish sauce, 1 Tbsp minced garlic, 1 Tbsp corn syrup, 1 Tbsp oyster sauce, 2/3 Tbsp gochujang, a pinch of black pepper, and 1 Tbsp sesame oil. Using medium-grind gochugaru is ideal as it blends well into the sauce without being too gritty or too fine, balancing the flavors perfectly.
Step 4
For the sugar, measure out 2 leveled tablespoons. If you prefer a sweeter taste, feel free to add about half a tablespoon more. Adjust the sweetness to your personal preference.
Step 5
Don’t forget the ginger powder (1/10 Tbsp)! It creates a fantastic harmony with the pork and adds a subtle depth. While fresh minced ginger works, ginger powder tends to offer a richer flavor profile.
Step 6
When stir-frying, always opt for Jin Ganjang (regular soy sauce). Yangjo Ganjang (brewed soy sauce) can lose much of its aroma and flavor when heated.
Step 7
It’s best to use Mirim with an alcohol content of around 14%. If you don’t have Mirim, you can substitute it with soju or sake, which will also help remove any porky odors and add a pleasant sheen.
Step 8
Make sure to add the fish sauce, minced garlic, and corn syrup. If you don’t have oyster sauce, you can substitute it with about 1/3 Tbsp (approx. 3g) of beef bouillon powder for a similar savory depth.
Step 9
Add the gochujang without letting it become too runny; a more concentrated dollop works best. This helps in achieving a good consistency and deep flavor when mixed.
Step 10
Now that all the marinade ingredients are in the bowl, use a spatula or spoon to mix them thoroughly. Stir until the sauce is smooth and well combined, with no lumps.
Step 11
Choosing the right cut of pork is key to delicious bulgogi! Some restaurants use 100% pork shoulder for its rich flavor. However, for a balanced taste and texture at home, consider using a mix of pork shoulder and pork belly, with a 50/50 ratio.
Step 12
Use thinly sliced pork (about 2-3mm thick) intended for bulgogi. Pour all the prepared marinade over the pork. Using your hands or a spatula, gently massage and knead the marinade into the meat, ensuring every piece is well-coated. This tenderizing and marinating process is crucial for infusing the pork with flavor.
Step 13
Add the sliced onions and green onions to the marinated pork. Mix gently, being careful not to mash the vegetables. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For even better results, marinate for 2-3 hours or even overnight.
Step 14
Time to cook! Use the widest pan you have and heat it over high heat until very hot. A large surface area is essential for quickly evaporating the moisture released by the pork, ensuring a delicious, slightly crisp texture similar to what you’d get at a restaurant.
Step 15
Add all the marinated pork to the hot pan. Stir and toss the pork continuously with chopsticks or a spatula to prevent it from sticking and to ensure even cooking. Since the pork is thin and the marinade isn’t overly thick, you likely won’t have to worry about the sauce burning before the meat is cooked.
Step 16
For an extra touch of authentic flavor, you can use a kitchen torch to briefly sear the surface of the cooked pork. This ‘flame-kissed’ element mimics the taste of bulgogi cooked over an open flame at restaurants, adding a wonderful smoky depth.
Step 17
As you stir-fry, you’ll notice very little liquid remaining in the pan. If you tilt the pan or give it a toss, you should see it’s almost dry. This indicates that the pork has been cooked perfectly, achieving that desirable slightly crispy texture.
Step 18
Finally, sprinkle toasted sesame seeds over the bulgogi according to your preference. They add a lovely nutty flavor and visual appeal.
Step 19
This delicious soy-marinated pork bulgogi is fantastic served over rice. However, for the full experience, try wrapping it in fresh lettuce leaves with garlic, chili peppers, and other favorite accompaniments. It pairs exceptionally well with ssam (lettuce wraps)!
