Sweet & Savory Soy-Glazed Pork Bulgogi
Sweet & Savory Soy-Glazed Pork Bulgogi
How to Make Delicious Soy-Glazed Pork Bulgogi for Kids’ Meals
Make restaurant-quality soy-glazed pork bulgogi right at home! This sweet and savory dish is perfect as a side for kids’ rice or as an appetizer for adults. Make a generous batch and freeze it for quick meals anytime.
Main Ingredients- 600g thinly sliced pork for bulgogi (shoulder or loin recommended)
- 1/4 carrot
- 1/4 zucchini
- 2 shiitake mushrooms
- 1/2 onion
- 1/2 stalk green onion
Cooking Instructions
Step 1
First, prepare the pork. I’m using about 600g of thinly sliced pork shoulder cut for bulgogi. If you prefer a tender texture, pork loin is also a great choice. Gently pat the pork with paper towels to remove excess blood; this will help reduce any gamey odor and ensure a cleaner flavor.
Step 2
Let’s make the delicious soy marinade. In a large bowl, combine 10 Tbsp soy sauce, 5 Tbsp corn syrup (or honey for a slightly different sweetness), and 2 Tbsp sugar. Add 1 Tbsp minced garlic, 1.5 Tbsp sesame oil, and a pinch of black pepper. Whisk everything together thoroughly until the marinade is well combined and smooth.
Step 3
Place the prepared pork into the marinade bowl. Use your hands to gently massage the marinade into the meat, ensuring every piece is well coated. For the best flavor and tender texture, let the pork marinate in the refrigerator for at least 30 minutes. This allows the flavors to penetrate deeply into the meat.
Step 4
Now it’s time to cook! Heat a wide, deep pan over medium-high heat. Add the marinated pork along with all the marinade to the pan. Stir-frying quickly over medium-high heat helps to seal in the juices, resulting in a more flavorful bulgogi.
Step 5
Once the pork starts to turn white on the surface, cut it into bite-sized pieces. Since it’s already marinated, it can cook quickly and potentially burn, so keep stirring it as it cooks. Cutting the pork while it’s still partially cooked allows the marinade to absorb even better, making it more delicious.
Step 6
When the pork is about halfway cooked, it’s time to add the vegetables. Slice the carrot, zucchini, and shiitake mushrooms into pieces that will complement the pork and add them to the pan. The crisp texture and natural sweetness of the vegetables create a wonderful harmony with the pork. Sauté them with the pork until the vegetables are slightly tender-crisp.
Step 7
When the pork and vegetables are almost fully cooked, turn off the heat momentarily. Add the sliced onion and green onion to the pan. Use the residual heat to gently cook them; this will bring out the sweetness of the onions and the fragrant aroma of the green onions, further enhancing the overall flavor of the bulgogi. Be careful not to overcook, as the vegetables can become too soft. Finally, sprinkle with sesame seeds to finish.
