This is a marinated pork slices with a Korean influence. This recipe is easy, quick, and packed with bold flavors. This Spicy Korean Pork Bulgogi is one of the most popular and beloved street foods in Korea, and it will become your favorite as well.
Lets start with what is this interesting word – Bulgogi.
Bulgogi from Korean literally means “fire meat”. Korean-style grilled or roasted dish made of thin marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.
The dish originates from the northern areas of the Korean Peninsula, but is a very popular dish in South Korea and now in America, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kit.
In many Korean barbecue restaurants, customers are seated at a table that will have a grill installed in the middle. Raw and marinated bulgogi is one of many popular meats that customers can order and cook themselves right on the table.
This is the perfect weeknight dinner that I am offering to you. It is budget-friendly but big on flavors. This will become your new favorite household classic.
I am an “Asian flavors girl”. I love the big, bold and spicy flavors of the Korean cuisine, and I am so happy when I am making this Asian classics. The thin sliced of perfectly marinated pork meat, the perfect amount of spice, and the big flavors from the soy sauce, ginger and sesame oil is exactly how I always think of the Asian cuisine. Tender pieces of pork marinated and cooked to perfection.
WHAT I LOVE ABOUT THIS RECIPE?
- It’s done in 30 minutes
- Easy weeknight dinner
- Have amazing flavor
- It is low budget amazing with flavors dinner/lunch
TIPS FOR SUCCESS
- Marinating your meat is very Important- you can marinate it from 30 minutes up to 24 hours. The longer you marinate, the more flavor your meat will have.
- Grill it or cook it on the stove
- Use other meats such as beef or chicken and it will be equally delicious
- You can add more heat, by adding the Koreans favorite gochujang or gochugaru pepper
- Cook the meat on batches, don’t overcrowd the pan otherwise the meat will steam and will not get the caramelization you are looking for
You Need:
| Pork- Boston But Slices | 1 pound | ||||||||
| Brown Sugar | 1-2 tbsp. | ||||||||
| Soy Sauce | 1/4 cup | ||||||||
| Sesame Oil | 1 tbsp. | ||||||||
| Garlic Cloves | 3- finely graded | ||||||||
| Fresh Ginger | 1 tbsp. | ||||||||
| Red Chili Flakes | 1 tbsp. | ||||||||
| Kiwi | 1/2 graded | ||||||||
| Vegetable oil | 2 tbsp. | ||||||||
| Black Peppepr | 1/4 tsp. | ||||||||
| Onion Powder | 1 tsp. | ||||||||
| Green Onion | 1/4 cup cilices to serve |
Instructions:
Prepare the pork meat by cutting it into very thin slices.
In a large bowl add the graded kiwi, garlic, graded ginger, brown sugar, soy sauce, sesame oil, red chili flakes and onion powder. Whisk until combined. Add the pork slices and mix until well combined.
Let it marinate at room temperature for 30 minutes or refrigerate for up to 24 hours.
If necessary, cook the meat on two batches so it caramelizes well (not steamed). When you overcrowd the pan you steam the meat.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the pork mixture and spread it out in the pan. Allow to sear for 4-5 minutes or until a deep brown crust forms. Flip the pork over and sear for another 4-5 minutes . Cook it until the meat starts to brown, almost char browned on both sides. Remove from skillet to a bowl and set aside.
Serve over cooked rice or noodles and garnish with chopped green onions.
Enjoy!
Equipment you may find useful!