Soy-Marinated Pork Bulgogi with a Smoked Flavor
Soy-Marinated Pork Bulgogi with a Smoked Flavor
Smoky Soy Pork Bulgogi at Home! (Perfect for Solo Diners & Quick Meals)
Elevate your everyday pork bulgogi with an incredible smoky flavor achieved using a kitchen torch! This homemade version is so delicious, you might forget about restaurant-style bulgogi. Impress with your home-cooked meat dishes. ♡♡♡ Preparing a large batch of this marinade will have you ready like a ‘helpful fairy’ (Ureongaksi) for any meal!
Main Ingredients- Pork Belly or Shoulder (for Bulgogi) 600g (approx. 1.3 lbs)
- Onion 1/2 medium
- Scallions/Green Onions 3 stalks
- Bell Pepper or Carrot (optional, a small amount)
Versatile Soy Marinade (for 600g Pork)- Soy Sauce 200ml
- Tsuyu (Japanese dipping sauce) 100ml
- Pureed Kiwi 200ml (Convenient to puree and freeze in advance)
- Sugar 100ml
- Corn Syrup or Rice Syrup 150ml
- Cooking Wine (Mirin or Rice Wine) 100ml
- Sesame Oil 50ml
- Ground Black Pepper 50ml (approx. 2-3 Tbsp)
- Toasted Sesame Seeds (generous amount, to taste)
- Minced Garlic 100ml (approx. 4-5 Tbsp)
- Ginger Juice or Grated Ginger 1 teaspoon
- Soy Sauce 200ml
- Tsuyu (Japanese dipping sauce) 100ml
- Pureed Kiwi 200ml (Convenient to puree and freeze in advance)
- Sugar 100ml
- Corn Syrup or Rice Syrup 150ml
- Cooking Wine (Mirin or Rice Wine) 100ml
- Sesame Oil 50ml
- Ground Black Pepper 50ml (approx. 2-3 Tbsp)
- Toasted Sesame Seeds (generous amount, to taste)
- Minced Garlic 100ml (approx. 4-5 Tbsp)
- Ginger Juice or Grated Ginger 1 teaspoon
Cooking Instructions
Step 1
The key to eliminating gamey odors in pork is to rinse out the blood. If using thawed pork, gently rinse it under cold water to remove any residual blood. Drain thoroughly in a sieve. Properly draining the meat is crucial for a clean flavor.
Step 2
Combine all the prepared marinade ingredients in a large bowl and mix well. (Tip: For convenience, you can puree a large batch of kiwi and freeze it in portions to use whenever needed.)
Step 3
Add a generous amount of toasted sesame seeds to the marinade for an added nutty aroma and texture. (Note: The amount shown in the photo was quite generous; feel free to adjust to your preference.)
Step 4
Add the drained pork to the marinade and mix thoroughly to ensure every piece is coated. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate deeply into the meat, resulting in a more delicious dish.
Step 5
Once marinated, portion the pork into servings and freeze them. This way, if guests arrive unexpectedly or you’re in a hurry, you can quickly transform it into a fantastic meal, just like a ‘helpful fairy’ (Ureongaksi) would! It’s incredibly convenient.
Step 6
Heat a pan over high heat and quickly stir-fry the marinated pork. Stir-frying rapidly helps to seal in the juices, keeping the meat tender and flavorful. If the pan seems too dry or the pork starts to brown too quickly, add a little sesame oil.
Step 7
When the pork is almost cooked through, add the sliced onion, bell pepper (or carrot), and scallions. Stir-fry briefly until the vegetables are slightly tender but still retain some crispness.
Step 8
Quickly toss everything together one last time to combine the ingredients. Your delicious pork bulgogi stir-fry is now ready.
Step 9
Finally, arrange the cooked bulgogi on a plate or in a serving pan. Use a kitchen torch to lightly sear the surface of the meat, imparting a wonderful smoky flavor. Enjoy it as if you were eating authentic charcoal-grilled bulgogi!
