Korean Bulgogi Pork Recipes

BULGOGI

Steps:

• Mix all Bulgogi Marinade ingredients well.
• Cut the pork belly into bite size pieces, about 2 inch length.
• Combine the meat, onion and scallions with the marinade and mix well. Marinate for at least an hour, or best overnight.
• Heat a grill pan or a skillet over medium high heat and add the oil. Cook the pork slices until cooked through and slightly caramelized, turning over once.
• Dish out and serve immediately with steamed rice.

KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)

Steps:

• Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
• Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

KOREAN BULGOGI PORK

Steps:

• Prepare the pork tenderloin by cutting it into very thin slices. Place the meat in a ziploc bag. Set aside.
• In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
• Add 1 tbsp of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 3 minutes until it's browned on both sides. Remove from skillet to a bowl and set aside.
• Add the remaining tbsp of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
• Serve over cooked rice or noodles and garnish with chopped green onions.

PORK BULGOGI - A NON SPICY RECIPE

Steps:

• Add soy sauce, sesame oil, sugar, cooking wine, minced garlic, black pepper and spring onion together in a mixing bowl. Add pork slices and onions into marinade. Thoroughly coat them. Then set aside in refrigerator for 30 minutes.
• Place large frying pan on medium heat. Pour some cooking oil in. Once frying pan is hot, place meat in. Try to spread out the slices on the pan. Cook on medium heat until almost all of the liquid has evaporated. Then raise stove to a high heat. Get a slight char on meat and turn off heat. Garnish with sesame seeds.

KOREAN SPICY PORK BULGOGI

Steps:

• Combine gochugaru, mirin, fish sauce, soy sauce, maesiaek, sugar, black pepper and garlic in a large mixing bowl and let it sit for 5 minutes. Gochugaru will absorb the moisture from the sauces and will become thick pasty sauce.
• Add pork and onion, mix well with your hand. Let it marinade at least 30 minutes to over night. Thicker the meat, longer marinate time.
• Heat a large skillet over high heat, add cooking oil.
• Add marinated pork and cook until pork is fully cooked and onions are soften about7 to 9 minutes.
• Now, stir in green onions and chili. Cook additional 1 more minute and remove from heat. Transfer to a serving plate and garnish with sesame seeds and tiny bit of sesame oil. Serve with warm cooked rice, some lettuce for lettuce wrap and other Korean side dishes! I recommend kimchi, soy bean sprouts side dish and spinach side dish! Enjoy!

KOREAN PORK BULGOGI

Steps:

• In a large bowl, whisk together the garlic, soy sauce, dried red chili flakes, ginger, brown sugar, sesame oil and vegetable oil.
• Add the sliced pork to the bowl and toss well to combine, being sure to coat all of the pork with the marinade. Cover the bowl with cling wrap and refrigerate for a minimum of 30 minutes.
• Once ready, use a large skillet over medium-high heat. Sear each slice of pork on both sides until slightly charred. Remove from skillet and transfer to a platter. Continue to fry pork in batches until done.
• Using a clean skillet, over medium heat, add the already seared pork, green onions, sesame seeds, and whole dried chilies. Toss to combine.
• Cook for five minutes until green onions are wilted and chilies have partially re-hydrated.
• Plate and garnish with freshly sliced green onions and sesame seeds.

SPICY PORK BULGOGI

Steps:

• Thinly sliced pieces from the neck, shoulder or hind leg (ham area) are used for pork bulgogi. The cut I bought from my local market is from the neck (collar butt) and it's called moksal (목살) in Korean.
• Make the marinade by mixing all of the ingredients above.
• Mix the pork slices and the sauce together and marinate for at least 15 min. or more the better. You can marinate pork bulgogi in the fridge for up to a day.
• The best way to cook pork bulgogi is to BBQ it over a grill. But it's not easy to just directly cook them over the conventional American BBQ grill because the pieces can fall through. Koreans usually use a grill that have smaller openings.
• If using a standard American style grill, you can put a piece of tin foil and poke holes into it with a fork so some direct heat can come through.

PORK BULGOGI (SPICY KOREAN PORK)

Steps:

• In a bowl, combine the soy sauce, gochujang, gochugaru, rice syrup, mirin, sesame oil, and black pepper. Whisk until everything is dissolved and fully combined.
• In a food processor, add the whisked liquid marinade ingredients from the bowl and the pear, garlic, and ginger.
• Pulse the food processor 10-15 times or until all the ingredients turn into a liquid. Taste test the marinade and adjust if necessary. NOTE: This recipe is a mild spice level you can adjust it after tasting. To add more spice, add more gochugaru and/or gochujang. To add more sweetness, add more rice syrup. To add more saltiness, add more soy sauce.
• In a large mixing bowl, add the pork slices, yellow onion, and green onion. Pour the marinade over and use your hands (or tongs) to completely coat every piece of meat.
• Transfer the marinated meat into an airtight container and fridge for at least 1 hour or overnight. Remove the meat from the fridge and place onto the counter to get to room temperature at least 20 minutes before cooking.
• In a cast iron over medium heat, add the vegetable oil. Add the meat and continue to stir and cook for about 5-7 minutes or until the meat becomes firm and measures to 145 °F.
• In my 12" cast iron skillet, I only cooked ⅔ lb of meat at a time so it wasn't too crowded, allowing the meat to brown a bit towards the end. You may have to scrape down or clean the pan of burned bits before cooking each following batch.
• Remove from the pan and serve immediately.

BULGOGI (KOREAN BBQ BEEF)

Steps:

• Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
• Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
• Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
• Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

JEYUK BOKKEUM (OR SPICY PORK BULGOGI)

Steps:

• Thinly slice the meat, if not pre-sliced.
• Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
• Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

SPICY PORK BELLY BULGOGI

Steps:

• Grate onion and asian pear with box grater. (Alternately, you can whizz onion, asian pear, garlic, and ginger in food processor until pureed.)
• Add grated onion and asian pear to large bowl. Add remaining marinade ingredients. Mix thoroughly with spoon.
• Add pork belly and mix with hands until thoroughly coated. Set aside at room temperature for 30 minutes. Or, marinate overnight in the refrigerator.
• Position oven rack 3-4 inches from the heat element. Preheat oven to BROIL for at least 10 minutes. Line a sheet pan with foil for easier clean up. Add pork belly strips to sheet pan, making sure not to crowd the pan. Broil until crispy looking and browned, about 5-8 minutes for each side. Keep broiling until pork belly is cooked through with charred bits and crispy edges. You'll have to watch the pork carefully so that it doesn't burn too much. Also, rotate the pieces with tongs so they receive equal heat from the broiler.
• Cut into bite-sized strips and transfer to serving platter. Garnish with green onion and sesame seeds, if desired. Serve immediately with rice, lettuce wraps, and ssamjang.

THE BEST SPICY PORK BULGOGI RECIPE

Steps:

• In a large bowl or large (gallon size) plastic food storage bag, place all the ingredients together and mix well until each piece of pork is well coated. Cover with a plastic wrap if using a large mixing bowl.
• Place the meat mixture in the refrigerator so that it can marinate for at least 30 minutes (or up to 24 hours). If you would like to freeze the marinated meat, this would be the best time to do so in a freezer safe plastic storage bag.
• Heat up the table top grill or cast iron skillet on high heat. (You can use a non-stick pan or stainless steel pan, too.)
• Place the meat on the grill and cook until the bulgogi pork is thoroughly cooked. For pork, you want the internal temperature to reach 145°F (62.77°C).
• Serve on a dish with optional toasted sesame seeds on top as a garnish
• Enjoy!

PORK BULGOGI

Steps:

• In a medium bowl, combine garlic, scallions, soy sauce, mirin, cane juice, ginger, sesame oil and Sriracha; add pork, tossing to coat. Cover and refrigerate for 1 hour. Arrange oven rack 4 inches from heat and preheat oven to broil on high. Line a medium roasting pan or rimmed baking sheet with foil; mist with cooking spray. Spread out pork with marinade on sheet in an even layer. Broil for about 8 minutes, stirring once, until pork is cooked through, glazed and golden brown. Sprinkle with sesame seeds. Divide pork, cucumber and rice evenly among lettuce leaves. Alternatively, transfer pork and juices to a serving bowl, and place lettuce, cucumber and rice into separate bowls and have guests assemble ingredients at table.

SPICY PORK BULGOGI RICE BOWL

Steps:

• Marinate the meat in the sauce for at least 30 minutes.
• In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.

SPICY KOREAN PORK (DAEJI BULGOGI)

Steps:

• Gather the ingredients.
• Slice the pork into very thin pieces, about the thickness of bacon.
• Add the marinade ingredients (onion, garlic, sesame oil, soy sauce, kochujang, sugar, rice wine, ginger) to a shallow marinade dish or plastic bag and mix them to combine.
• Add the pork to the marinade. Allow the meat to marinate for at least 30 minutes, or as long as an hour.
• Grill or broil the meat for about 4 to 8 minutes or until done. Alternatively, you can stir-fry the pork in an ungreased pan for 5 to 10 minutes.
• Serve and enjoy!

KOREAN PORK BULGOGI

Steps:

• Remove the silver skin and any visible fat from the pork tenderloin. Slice into thin pieces, then cut those pieces into 3 or 4 thin and long strips. Place into a large bowl or a zip lock bag.
• Mix up the marinade, by combining all the marinade ingredients and stir well. Pour over the meat in the bowl or bag and toss well to coat and combine. Cover and refrigerate at least 30 minutes or up to 8 hours.
• When ready to cook, heat oil in a skillet over medium high heat. Add all the pork with the marinade to the skillet and cook, stirring, until almost all the liquid has disappeared, 5-7 minutes. *Bulgogi is usually cooked until fairly dry and browned, but if you want a saucy bulgogi for some reason, don't cook off all the liquid. Make a slurry of 1 Tbsp cornstarch and 1 Tbsp cold water and add a bit at a time to the hot skillet, stirring after each addition, until desired sauce thickness is achieved.
• Serve with lettuce leaves and cooked rice and the optional Gochujang sauce (or any spicy Asian sauce will work here).