Best 5 Pork Bulgogi Recipes

PORK BULGOGI

Steps:

• In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.
• Add pork tenderloin and onion wedges; marinate at least 10 minutes.
• In a 12-inch skillet, heat olive oil over medium heat. In 3 batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.
• Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.

DAEJI BULGOGI (PORK BULGOGI)

Steps:

• Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
• Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
• Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

DAEJI BULGOGI (SPICY KOREAN PORK BARBECUE)

Steps:

• Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
• Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
• Prepare grill.
• Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

JEYUK BOKKEUM (SPICY PORK BULGOGI WITH PEARS)

Steps:

• Combine the meat, scallions, and onion in a medium bowl.
• Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
• Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
• Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
• Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.

PORK BELLY BULGOGI

Steps:

• Mix together all of the ingredients except the pork, in a medium sized bowl. I use less soy sauce and a bit more of the wine instead.
• Add the pork and mix thoroughly, coating all sides. I found this easiest to do with my hands,.
• The original recipe did not specify, but I let it marinate for an hour at room temperature. If you want to let it marinate longer, refrigerate it.
• Preheat oven to 350 deg F (180 deg C).
• Line a baking pan with aluminum foil. I also lightly greased the foil.
• Distribute the pork pieces on the baking pan (I found that half the recipe fit perfectly on my jelly roll pan).
• Bake for 25-30 minutes until the meat is cooked and has started to brown.
• Remove from the oven.
• Finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
• Note1: the recipe did not specify the amount of sugar and I added about a tsp of brown sugar to half the quantity of pork, as that is what I had at hand.
• Note2: I served with leaf lettuce, although I think Boston lettuce leaves work better. I also served with a little sambal oelek on the side, as well as some Korean rice.