pork bulgogi recipe
Oh, where do I even begin with this pork bulgogi recipe? It’s one of those dishes that feels like a warm hug on a plate. I remember the first time I made it, years ago, for a potluck. I was so nervous because I’d heard how tricky bulgogi could be to get just right – that perfect balance of sweet, savory, and a hint of spice. But honestly, this particular pork bulgogi recipe is a lifesaver on busy nights and always, *always* disappears in minutes at my house. My kids, who can be the pickiest eaters on the planet, actually ask for seconds of this! It’s like magic. If you’ve ever tried making something like a stir-fry and felt like something was missing, this pork bulgogi recipe is going to be your new best friend. It’s got that irresistible caramelized goodness that’s so much more satisfying than just a plain old sautéed meat dish. I’ve experimented with so many marinades over the years, but this one? It’s the one that makes people ask for the recipe immediately. It’s truly a star, and I can’t wait to share it with you.
What is Pork Bulgogi?
So, what exactly *is* pork bulgogi? The name itself, “bulgogi,” literally translates to “fire meat” in Korean, and that gives you a pretty good idea of the deliciousness we’re aiming for! Think of it as thinly sliced, marinated meat, usually beef, but in this case, we’re diving into the glorious world of pork. It’s traditionally grilled over an open flame, which gives it that beautiful smoky char and incredible depth of flavor. However, at home, we can achieve that same mouthwatering taste on a stovetop or even under the broiler. The marinade is where all the magic happens. It’s a symphony of savory soy sauce, a touch of sweetness from Brown Sugar and honey, fragrant garlic and ginger, and often a whisper of spice. It’s not just a marinade; it’s a flavor-infusing potion that transforms humble pork into something truly spectacular. It’s essentially Korean BBQ in a skillet, and it’s wonderfully accessible for any home cook.
Why you’ll love this recipe?
There are so many reasons why this pork bulgogi recipe has earned a permanent spot in my recipe rotation, and I just know you’re going to love it too. First and foremost, the flavor is just out of this world. You get that incredibly satisfying sweet and savory balance that’s so addictive. The soy sauce provides the umami depth, while the Brown Sugar and honey create this beautiful caramelization when it hits the hot pan, giving the pork that irresistible glossy sheen and a touch of sweetness that cuts through the richness. It’s not overly sweet, though; it’s perfectly balanced. And the aromatics – garlic, ginger, maybe a little onion – they infuse every single bite with warmth and fragrance. It smells absolutely divine while it’s cooking, and that alone is enough to make everyone in the house flock to the kitchen!
Beyond the incredible taste, what I love most about this pork bulgogi recipe is its sheer simplicity. Despite the complex flavor profile, it’s surprisingly easy to whip up. The marinating time is crucial, but while that’s happening, you can just relax or prep your side dishes. The actual cooking process is super quick – we’re talking minutes, not hours. This makes it an absolute lifesaver on those chaotic weeknights when you want something delicious and homemade but are short on time. It’s also incredibly cost-effective. Pork shoulder or loin is usually quite budget-friendly, and the marinade ingredients are pantry staples. You can make a restaurant-quality meal without breaking the bank! Plus, it’s so versatile. I’ll get to more of this later, but you can serve it over rice, in Lettuce Wraps, or even add it to noodles. It’s a winner in so many ways, and honestly, the speed at which this pork bulgogi recipe comes together is a huge win for busy families like mine.
How do I make Pork Bulgogi?
Quick Overview
The beauty of this pork bulgogi recipe is its straightforward approach. We’ll start by marinating thinly sliced pork to let all those incredible flavors soak in. Then, it’s a quick sear in a hot pan until it’s perfectly caramelized and tender. The entire cooking process takes just a few minutes, making it perfect for a weeknight dinner. It’s less about complicated techniques and more about letting good ingredients and a balanced marinade do their thing. You’ll be amazed at how quickly you can go from raw pork to a delicious, flavorful meal that tastes like it came from your favorite Korean restaurant.
Ingredients
For the Pork:
1.5 lbs thinly sliced pork shoulder or pork loin. Look for cuts that are about 1/8-inch thick. If you can’t find pre-sliced meat at your local Asian market (they’re brilliant for this!), you can buy a whole piece and freeze it slightly for about 30-45 minutes. This makes it SO much easier to slice thinly at home. Don’t skip this trick! If it’s too warm, it’ll just tear.
For the Marinade:
1/2 cup soy sauce (use a good quality one, it makes a difference!)
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon sesame oil
4-5 cloves garlic, minced (don’t be shy with the garlic!)
1 tablespoon grated fresh ginger
1/4 cup finely chopped yellow onion (or 1 tbsp onion powder if you’re out)
1 teaspoon Black Pepper
Optional: 1-2 teaspoons gochugaru (Korean chili flakes) for a little kick, or a pinch of red pepper flakes. I usually add this when I’m feeling a bit more adventurous, or if my kids are out of the house!
For Cooking and Serving:
1-2 tablespoons neutral cooking oil (like vegetable or canola)
Sesame seeds for garnish
Sliced green onions for garnish
Step-by-Step Instructions
Step 1: Marinate the Pork
In a medium bowl, combine all the marinade ingredients: soy sauce, brown sugar, honey, sesame oil, minced garlic, grated ginger, chopped onion, Black Pepper, and gochugaru (if using). Whisk everything together until the sugar and honey are dissolved. Now, add your thinly sliced pork to the bowl. Use your hands (the best tools for the job!) to gently toss the pork, ensuring every single piece is coated in that glorious marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, but for the absolute best flavor, I recommend marinating for at least 2 hours, or even overnight. The longer it marinates, the more tender and flavorful your pork bulgogi will be. Trust me on this one!
Step 2: Prepare Your Cooking Station
This next step is super quick, so it’s good to have everything ready. Get your serving dishes, any side dishes you’re making, and have your chopped green onions and sesame seeds for garnish within easy reach. If you’re serving with rice, make sure that’s cooking or ready to go. You don’t want to be scrambling for garnishes while your delicious pork is sizzling away!
Step 3: Sear the Pork
Heat 1-2 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat. You want the pan to be nice and hot. Once the oil is shimmering, add the marinated pork in a single layer. Don’t overcrowd the pan; this is important for getting that beautiful caramelization rather than steaming the meat. You’ll likely need to cook the pork in batches. Let the pork cook undisturbed for about 2-3 minutes until it’s nicely browned and slightly caramelized on the bottom. Give it a good stir and cook for another 2-3 minutes until it’s cooked through and beautifully browned all over. The marinade will thicken and create a lovely glaze.
Step 4: Repeat and Combine
Remove the first batch of cooked pork from the skillet and set it aside on a plate. Add a little more oil if needed, and repeat Step 3 with the remaining pork. Once all the pork is cooked, return all the cooked pork back to the skillet. Toss it all together for about 30 seconds to ensure it’s all coated in the delicious sauce and heated through. This step brings all those gorgeous caramelized bits together. The aroma at this point is incredible!
Step 5: Garnish and Serve
Remove the skillet from the heat. Sprinkle generously with fresh sliced green onions and sesame seeds. This adds a pop of freshness and a lovely textural contrast. Your amazing pork bulgogi is ready to be devoured!
What to Serve It With
This pork bulgogi recipe is incredibly versatile, which is one of the things I adore about it. It’s not just a one-trick pony! For a classic, comforting meal, serve it piping hot over a bed of fluffy white rice. The rice soaks up all those delicious juices and the savory-sweet marinade – it’s pure bliss. My family practically inhales it this way. Another fantastic way to enjoy it is in lettuce wraps, known as ssam. Grab some crisp lettuce leaves (like butter or romaine), add a spoonful of bulgogi, a dab of ssamjang (a Korean dipping sauce, you can find it at Asian markets), maybe some kimchi or pickled radish, and wrap it all up. It’s a fresh, interactive, and utterly delicious way to eat it. The crunchy lettuce against the tender, flavorful pork is just perfection.
On a lighter note, it’s also brilliant tossed with noodles. Think glass noodles (japchae noodles) or even ramen noodles. Just cook your noodles according to package directions, drain, and toss them with the finished pork bulgogi, adding a little extra marinade if needed. It becomes a hearty noodle dish that’s incredibly satisfying. For a more appetizer-style feel or a fun party dish, you can serve it with small steamed buns or even as a filling for tacos! I’ve done the taco thing for game nights, and they are always a huge hit. Honestly, once you’ve got this pork bulgogi recipe down, the serving possibilities are endless. It’s a true crowd-pleaser no matter how you dish it up!
Top Tips for Perfecting Your Pork Bulgogi
Alright, let’s talk about making this pork bulgogi recipe absolutely sing. I’ve made this countless times, and through trial and error (and a few slightly less-than-perfect batches, I’ll admit!), I’ve picked up some tricks that really elevate the dish. First, and I can’t stress this enough, the thickness of your pork slices is key. If they’re too thick, they won’t marinate well and might take too long to cook, risking them becoming tough. Aim for that 1/8-inch thickness. If slicing at home, give that freezer trick a try – it’s a game-changer!
When it comes to the marinade, don’t be tempted to skip the marinating time. That’s where all the flavor development happens. I’ve found that at least 2 hours is ideal for tenderness and taste, but if you have the foresight to marinate it overnight, you’ll be rewarded with an even deeper flavor. Some people like to add a little pear or apple puree to their marinade; it acts as a natural tenderizer and adds a subtle sweetness. I’ve tried it, and it’s delicious, but this recipe works beautifully without it too. Make sure your pan is nice and hot before adding the pork. A screaming hot pan is what creates that gorgeous, slightly charred, caramelized crust we’re after. If the pan isn’t hot enough, you’ll end up with steamed, sad pork, and nobody wants that! Cooking in batches is non-negotiable. Overcrowding the pan lowers the temperature, preventing proper searing and leading to a less-than-ideal texture. Be patient with this step; it’s worth it.
Taste and adjust your marinade before you add the pork. Does it need a little more sweetness? Add a touch more honey or brown sugar. More savory? A splash more soy sauce. A bit more heat? A pinch more gochugaru. This is your chance to customize it to your exact preference. For the onion in the marinade, I find finely mincing it gives you all the oniony goodness without large chunks that might fall off. If you’re not a fan of onion bits, you can grate it or even use onion powder as a substitute. Finally, don’t forget the garnish! The green onions and sesame seeds aren’t just for show; they add a crucial freshness and texture that makes the whole dish pop. These little tweaks really make all the difference between a good pork bulgogi and a truly unforgettable one.
Storing and Reheating Tips
So you’ve made a glorious batch of pork bulgogi, and by some miracle, there are leftovers! Or maybe you’re planning ahead and want to prep some. Don’t worry, this dish stores and reheats beautifully. If you’ve got a little bit left and want to keep it at room temperature for a short while, that’s fine for an hour or two, especially if it’s covered. However, for longer storage, it absolutely needs to go into the refrigerator.
When storing in the fridge, the best approach is to let the cooked pork bulgogi cool down a bit first, then transfer it to an airtight container. This helps prevent condensation from making it soggy. It should keep well in the refrigerator for about 3-4 days. When you’re ready to reheat it, you have a few options. My preferred method is to gently reheat it in a skillet over medium-low heat. This helps to re-caramelize the sauce a bit and bring back that lovely texture. You can add a tiny splash of water or a little more soy sauce if it seems a bit dry. Another option is to reheat it in the microwave, but be sure to stir it halfway through to ensure even heating and prevent any dry spots. It’s generally not recommended to reheat this at room temperature; always use gentle heat.
Can you freeze it? Yes, you absolutely can! Make sure the pork bulgogi is completely cooled. Then, transfer it to freezer-safe containers or heavy-duty freezer bags, squeezing out as much air as possible. It will keep well in the freezer for up to 2-3 months. When you’re ready to use it, thaw it overnight in the refrigerator. Then, reheat using the skillet method for the best results. For the glaze, I recommend adding it *after* reheating if you’ve frozen it, or just giving the reheated mixture a good stir to redistribute the sauce. Storing it properly ensures you can enjoy this deliciousness for days to come!
Frequently Asked Questions
Final Thoughts
I truly hope you give this pork bulgogi recipe a try! It’s more than just a meal for me; it’s a collection of happy memories, shared dinners, and a testament to how simple ingredients can create something truly extraordinary. The way the pork gets that beautiful caramelization, the perfect balance of sweet and savory in every bite – it’s just incredibly satisfying. I know that sometimes cooking can feel like a chore, but this recipe is one that always brings a smile to my face, and I hope it does the same for you. It’s a fantastic gateway into Korean flavors if you’re new to them, and a reliable favorite if you’re already a fan.
If you love this pork bulgogi recipe, you might also enjoy exploring other Korean-inspired dishes like Dak Galbi (spicy stir-fried chicken) or Jeyuk Bokkeum (spicy pork stir-fry) – they have that same delicious, vibrant flavor profile. But for now, focus on this pork bulgogi. It’s a winner, plain and simple. I’d absolutely love to hear how yours turns out! Please leave a comment below, tell me about your experience, any tweaks you made, or how your family enjoyed it. And if you took pictures, feel free to share them – I always love seeing your culinary creations!
Amazing Pork Bulgogi Easy Korean BBQ
Ingredients
Main Ingredients
- 2 pounds thinly sliced boneless pork butt
- 0.5 cup chopped yellow onion
- 0.75 cup chopped scallions divided
- 0.5 cup low-sodium soy sauce
- 0.25 cup grated apple (1 small gala apple, peeled and shredded)
- 3 tablespoons seasoned rice wine vinegar
- 3 tablespoons Gochujang Korean chili paste
- 3 tablespoons light brown sugar
- 1.5 tablespoons minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons sesame oil
- 2 tablespoons peanut oil (plus an additional 1 tablespoon if needed)
- 0.25 teaspoon sesame seeds (optional garnish)
Instructions
Preparation Steps
- Add the thinly sliced pork butt, chopped yellow onion, and 0.5 cup chopped scallions in a large bowl. Set aside.
- Make the marinade in a small mixing bowl by whisking together the soy sauce, grated apple, seasoned rice wine vinegar, Gochujang Korean chili paste, light brown sugar, minced garlic, grated ginger, and sesame oil.
- Pour the marinade into the bowl of the pork and onions. Stir to fully coat all the pork with the marinade.
- Cover the bowl with plastic wrap and refrigerate for 1 hour or up to overnight to allow the pork to marinate and absorb the flavors.
- Add the peanut oil to a large, heavy-duty skillet on high heat. Once the oil is very hot, add half the marinated pork. Cook for 4-6 minutes. Remove the cooked pork to a serving plate and set aside.
- Add the remaining marinated pork to the skillet (add an additional 1 tablespoon of peanut oil if needed) and cook for another 4-6 minutes or until the pork is cooked through and the marinade thickens into a glaze.
- Add the second batch of cooked Korean BBQ pork to the serving plate and garnish with the remaining 0.25 cup of chopped scallions and optional sesame seeds.
