Korean Bulgogi Pork Recipe

It’s been many years now since I was acquainted with the refined food, that is Korean. I truly love it and in spite of the fact that I just know a bunch of massively famous Korean dishes – I need to state that this bulgogi formula is certainly one of my top picks. You truly don’t see enough of these tasty flavors in Western food!

Flimsy cuts of hot marinated pork, is actually what I had envisioned real Korean grill to be—a splendidly delicate and delightful pork with a one of a kind and intense heat! And keeping in mind that I am continually ready to explore different avenues regarding hot food, it’s unquestionably my significant other that consistently acknowledges me keeping on my innovative hot plans!

What Is Bulgogi?

Bulgogi, truly signifies “fire meat”. It is a “gui” (which means flame broiled dish) made of slim, marinated cuts of hamburger or pork barbecued on a grill or on a burner. Usually, the fundamental fixing is meat: hamburger, pork, or chicken. In any case, once in a while the dish can incorporate vegetables other veggie lover fixings, making it quite adaptable.

Bulgogi Pork

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Recipe by jocooks Course: MainCuisine: Korean, AsianDifficulty: Easy


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How To Make Korean Bulgogi Pork. Prepare the pork: Cut the pork tenderloin into thin slices and place into a ziploc bag; set aside.


  • 1 lb pork tenderloin

  • 3 cloves garlic minced

  • 1 tbsp fresh ginger peeled and grated, about 1 inch piece

  • 1/4 cup soy sauce low sodium

  • 1 tbsp red chili flakes

  • 1/2 pear grated

  • 1 tbsp sesame oil

  • 1 tbsp light brown sugar

  • 2 tbsp vegetable oil for cooking meat

  • 2 green onions chopped for garnish


  • 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.


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