Korean pork bulgogi
Korean BBQ Pork is packed with sweet, savory flavors. Pieces of pork marinated in a spicy Gochujang Korean chili paste mixture and pan-fried to perfection! This recipe is the perfect way to enjoy a delicious and authentic Asian meal at home.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds thinly sliced boneless pork butt
- 0.5 cup chopped yellow onion
- 0.75 cup chopped scallions divided into 0.5 cup for marinade and 0.25 cup for garnish
- 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 for extra cooking batches
- 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.
Notes
Please don’t skip the addition of the Gochujang Korean chili paste! This unique ingredient is very hard to substitute and get a similar flavor profile for your dish. When choosing your apple, I like to use a red apple such as Gala, Honeycrisp, or Pink Lady. These apples are easily found at any time of year. You can certainly add an additional 2 tablespoons of light brown sugar if you skip the addition of the grated apple.