Pork bulgogi is a beloved Korean dish that offers an explosion of sweet, savory, and spicy flavors. This flavor-packed grilled pork is the star of many Korean bbq meals and is full of authentic Korean charm. Ready to take your taste buds on a Korean culinary adventure? Keep reading to unlock the secrets to incredible homemade pork bulgogi.
Beyond the grill, bulgogi opens up a delicious world of Korean cuisine. Its trademark marinade strikes a perfect balance between sweet and savory, with a touch of heat. This balance of flavors is what makes bulgogi so craveable. The thin slices of marinated pork cook up quickly on a hot grill or pan, developing an irresistible char while the interior stays juicy and tender.
Pork bulgogi brings people together over food and conversation. Gathering family and friends around the grill to cook and eat bulgogi is a cherished tradition. As you bite into the savory, slightly charred pork, you’ll understand why bulgogi is so beloved. This Korean grilling specialty truly captures the heart of Korean flavor.
Ingredients
Authentic bulgogi starts with its flavor-packed marinade. While recipes can vary, some key ingredients form the base of the marinade. These ingredients infuse the pork with sweet, savory, and spicy flavors:
- Soy sauce: Provides saltiness and umami flavor. Use Korean soy sauce for the best flavor.
- Sugar: Brings sweetness to balance the other flavors. Brown sugar or honey also work.
- Gochujang: The Korean red chili paste that gives bulgogi its signature moderate spice level.
- Garlic: Adds aromatic flavor. Minced or grated garlic is best.
- Sesame oil: Brings nutty, toasted flavor and aroma. Use toasted sesame oil.
- Onions or scallions: Provide freshness and subtle allium flavor. Grated or sliced thinly.
- Black pepper: Adds a touch of heat. Freshly cracked pepper packs the most flavor.
- Asian pear: Natural tenderizer that also brings sweetness. Grated pear is traditional.
While these ingredients form the base, other add-ins like ginger, mirin, apple, or pineapple can tweak the flavor balance. But the real star is the high quality pork. Look for thin sliced pork belly or shoulder. The meat’s marbling keeps it tender and juicy during cooking.
Preparing the Marinade
Balancing the sweet, salty, spicy and savory flavors is key to creating the perfect bulgogi marinade. Follow these steps to get the flavor just right:
- Combine wet ingredients: Whisk together soy sauce, sugar, gochujang, sesame oil, and pear. Mix until sugar fully dissolves.
- Grate and slice aromatics: Grate garlic and onion. Thinly slice scallions.
- Bloom spices in oil: Heat sesame oil in pan. Briefly cook garlic, onion, and black pepper to release flavors.
- Combine marinade: Add bloomed aromatics and juices to wet ingredients. Mix in sliced scallions.
- Marinate: Place pork slices in a sealable bag or dish. Pour marinade over and seal. Refrigerate for 1-4 hours, flipping occasionally.
- Grill and serve!
The marinade balances sweet (sugar, pear), salty (soy sauce), spicy (gochujang, black pepper), and savory (garlic, onion, sesame oil). Allowing enough marinating time lets the flavors permeate the pork.
How to Make Pork Bulgogi Recipe?
Grilling imparts smoky, charred flavors that take bulgogi to the next level. Here are tips for getting perfect char and caramelization on your bulgogi:
- Use a hot grill: Heat your grill or grill pan to high heat. The pork slices are thin and cook quickly, so high heat helps get that nice char.
- Don’t overcrowd: Avoid overcrowding so the pork gets direct heat exposure. Cook in batches if needed.
- Keep it moving: Flip the pork frequently so it cooks evenly and doesn’t burn. Move pieces around the grill.
- Add some char: In the last minutes of cooking, leave pieces in one spot longer to get some crispy, charred edges.
- Check for doneness: Pork bulgogi is best enjoyed slightly pink in the center. Cut to test doneness.
- Let it rest: Give the pork a few minutes to rest after grilling before serving. This allows juices to redistribute.
If grilling isn’t an option, you can also pan-fry or broil bulgogi. Use high heat and keep the pork moving like you would on a grill. The end result is less smoky but still full of flavor.
Serving Pork Bulgogi Recipe
In Korea, bulgogi is usually enjoyed communally. The grilled meat is served alongside many banchan (side dishes) and fresh lettuce leaves. To make authentic Korean wraps, place cooked bulgogi, white rice, ssamjang sauce, kimchi, and other banchan into a lettuce leaf. Wrap it up and enjoy the combination of flavors and textures.
Some classic banchan sides to serve with bulgogi include:
- Kimchi: Fermented spicy cabbage is the most well-known banchan. Provides spice and cuts through the richness.
- Namul: Blanched and seasoned vegetables like spinach, bean sprouts, and julienned carrots.
- Gochujang: More of the Korean chili paste for extra heat.
- Ssamjang: Spicy paste made from gochujang and doenjang (soybean paste).
- Pickles: Quick pickled daikon radish, cucumbers, or onions. Bright, crunchy accompaniment.
Finish the meal with refreshing watermelon juice or barley tea. Enjoy the flavors of Korea with every bite!
Beyond traditional wraps, try serving bulgogi over rice, in a sandwich or taco, or atop a green salad. The possibilities are endless once you’ve mastered the flavors of bulgogi.
FAQs About Pork Bulgogi Recipe
What to serve with pork bulgogi?
Pork bulgogi is often served with rice, vegetables like spinach or lettuce, kimchi, and ssamjang (a spicy paste). Wrapping the pork and accompaniments in lettuce or perilla leaves is also common.
What are the three types of bulgogi?
The three main types of bulgogi are pork bulgogi (made with pork), beef bulgogi (made with beef), and chicken bulgogi (made with chicken).
What is the difference between pork bulgogi and beef bulgogi?
The main difference between pork and beef bulgogi is the type of meat used. Pork bulgogi tends to have a slightly sweeter flavor compared to beef bulgogi. Pork is also usually marinated for a shorter time than beef.
Why does bulgogi taste so good?
Bulgogi has a delicious flavor because of the marinade used. It typically contains a sweet component like sugar or fruit, savory soy sauce, sesame oil, garlic, ginger, and other spices. The meat soaks up all these flavors while marinating and then caramelizes when grilled or pan-fried, resulting in a tasty, sweet and savory dish. The thin slices also allow the meat to cook quickly and absorb more marinade.
Conclusion: Pork Bulgogi Recipe
As you can see, bulgogi has a lot more complexity than you might expect from a simple grilled meat dish. Its thoughtful balance of flavors reflects the intricate flavors of Korean cuisine overall. With sweet, salty, spicy and savory all coming together in harmony, it’s no wonder why bulgogi is so universally craved and enjoyed.
Iscleecam hope this guide has unlocked the secrets of authentic bulgogi for you. Take your time finding high quality ingredients and mastering the marinade. Proper slicing, marinating and cooking techniques take your bulgogi to the next level. Experiment with side dishes and serving styles once you’ve perfected the pork.
Ingredients
- Main Ingredients:
- 1 pound thin-sliced pork shoulder or belly (cut against the grain)
- Marinade:
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce (preferably low-sodium)
- 1 tablespoon brown sugar (or honey)
- 1 tablespoon rice wine (mirin) (optional)
- 1 tablespoon sesame oil
- 1-2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon Korean red pepper flakes (gochugaru) (adjust for spice level)
- 1/2 teaspoon black pepper
- Optional Ingredients:
- 1 small onion, thinly sliced
- 1 scallion, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Marinate the Pork: In a large bowl, combine gochujang, soy sauce, brown sugar, rice wine (if using), sesame oil, garlic, ginger, Korean red pepper flakes, and black pepper. Add the thinly sliced pork and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the Pork: Heat a large skillet or grill pan over medium-high heat. Add the marinated pork (letting some of the marinade drip off) and spread into a single layer. Cook for 4-5 minutes per side, or until browned and cooked through. If using, add the sliced onion during the last minute of cooking and cook until softened slightly.
- Serve: Transfer the cooked pork to a plate. Optionally, drizzle with any remaining marinade from the pan. Garnish with sliced scallions and sesame seeds. Serve immediately with rice and your favorite Korean side dishes like kimchi or lettuce wraps.
Notes
- Marinating: Marinating for at least 30 minutes is recommended for best flavor, but you can marinate for up to overnight for even deeper flavor penetration.
- Thinly sliced pork: Thinly sliced pork cooks quickly and ensures even distribution of the marinade. You can ask your butcher to thinly slice the pork shoulder or belly against the grain for maximum tenderness.
- Spice level: Adjust the amount of Korean red pepper flakes (gochugaru) to your desired spice level.
- Cooking method: You can cook the pork bulgogi on a stovetop skillet or grill pan. A grill pan adds a nice smoky flavor.
- Serving suggestions: Traditionally served with rice and Korean side dishes like kimchi or lettuce wraps. You can also use pork bulgogi in lettuce wraps, bowls, or tacos.
- Leftovers: Leftover pork bulgogi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.
Nutrition Facts
Pork Bulgogi Recipe (Spicy Korean Pork)
Serves: 4-6 servings
|
Amount Per Serving: Per Serving
|
||
|---|---|---|
| Calories | 400-500 kcal | |
| % Daily Value* | ||
| Total Fat 20-30 g | 30.8% | |
| Saturated Fat 10-15 g | 50% | |
| Trans Fat 0 g | ||
| Cholesterol 70-100 mg | 23.3% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 20-30 g | 6.7% | |
| Dietary Fiber 2-3 g | 8% | |
| Sugars 10-15 g | ||
| Protein 30-40 g | ||
| Vitamin A Moderate | Vitamin C Low | |
| Calcium 50-100 mg | Iron 4-6 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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