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Savory Korean Pork Bulgogi Ready in Just 1 Hour

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This savory Korean pork bulgogi is fast enough for a weeknight but impressive enough for company. With just 30 minutes of marinating time and a hot skillet, you can have a restaurant-quality meal on the table in under an hour.

Ingredients

Scale
  • 1.5 lbs (680g) pork shoulder or pork butt, thinly sliced
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (50g) packed brown sugar (light or dark)
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons rice wine (mirin or sake)
  • 1 tablespoon toasted sesame oil
  • 1/4 cup (60ml) Asian pear juice (or grated pear juice)
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon freshly ground black pepper
  • 2 green onions, thinly sliced (for garnish)
  • 2 tablespoons vegetable oil (for frying)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Steamed white rice (for serving)
  • Lettuce leaves (optional, for ssam)
  • Kimchi (optional, for serving)

Instructions

  1. Slice the pork (if not pre-sliced): Place pork shoulder in the freezer for 20-30 minutes until firm but not frozen. Slice across the grain into thin pieces, about 1/8-inch thick, into bite-sized strips.
  2. Make the marinade: In a large bowl, whisk together soy sauce, brown sugar, gochujang, rice wine, sesame oil, pear juice, minced garlic, grated ginger, and black pepper until sugar dissolves.
  3. Marinate the pork: Add sliced pork to the bowl and toss to coat. Cover and let sit at room temperature for 20-30 minutes. (Can refrigerate up to 2 hours, but no longer.)
  4. Preheat your skillet: Place a large skillet or wok over high heat. Add 1 tablespoon vegetable oil and swirl to coat. The pan should be smoking hot before adding meat.
  5. Cook in batches: Add pork in a single layer, working in batches if needed. Cook for 2-3 minutes without moving, then flip and cook for another 1-2 minutes until browned and slightly charred on edges.
  6. Reserve the marinade: After cooking all pork, pour remaining marinade into the hot skillet. Let it bubble and reduce for about 1 minute until thickened slightly.
  7. Garnish and serve: Transfer pork to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately over steamed rice with lettuce leaves and kimchi on the side.

Notes

High heat is essential for caramelization. Pat the marinated pork dry before cooking to avoid steaming. Don’t overcrowd the pan; cook in batches. The pear juice is key for tenderizing quickly. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: Korean pork bulgogi, quick bulgogi, weeknight dinner, Korean BBQ, pork bulgogi recipe, easy Korean recipe

Find it online: https://emacrave.com/savory-korean-pork-bulgogi-ready-in-just-1-hour/