Go Back
–+ servings
a black plate with rice and pork bulgogi garnished with green onions.
Print Recipe Add to Collection
4.66 from 127 votes

Pork Bulgogi

Unleash the vibrant flavors of Korea with this tantalizing Pork Bulgogi! Thin slices of tender pork are marinated in a sublime blend of savory soy sauce, fragrant sesame oil, sweet pear, and a kick of red chili flakes. It's the kind of dish that dances on your palate, with sweet, salty, and spicy notes in perfect harmony.
Prep Time10 minutes
Cook Time12 minutes
Marinating Time30 minutes
Total Time52 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Korean
Keyword: bulgogi, pork, pork bulgogi
Servings: 4
Calories: 273kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 pound pork tenderloin cut into thin pieces
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated, about 1 inch piece
  • ¼ cup soy sauce low sodium
  • 1 tablespoon red pepper flakes
  • ½ medium pear grated
  • 1 tablespoon sesame oil
  • 1 tablespoon light brown sugar packed
  • 2 tablespoons vegetable oil for cooking meat
  • 2 green onions chopped for garnish
US Customary - Metric

Instructions

  • In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well.
    process shots showing how to make pork bulgogi.
  • 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.
    process shots showing how to make pork bulgogi.
  • Add 1 tablespoon 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 2 or so minutes until it's browned on both sides. Remove the meat from the skillet to a bowl and set aside.
    process shots showing how to make pork bulgogi.
  • Add the remaining tablespoon of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
    process shots showing how to make pork bulgogi.
  • Serve over cooked rice or noodles and garnish with chopped green onions.

Notes

  1. Easy Slicing: Place the tenderloin in the freezer for 10 minutes if you're having trouble getting thin slices.
  2. Marinating Time: For best results, let the pork marinate for at least 30 minutes, but if you have time, letting it soak up those flavors for up to 8 hours is ideal.
  3. Heat Level: Adjust the red chili flakes to your preference – more for a spicier kick, less for a milder flavor.
  4. Pear Substitute: If you don't have a pear on hand, you can substitute with a sweet apple, which also tenderizes the meat and adds sweetness.
  5. Serving Suggestions: This Pork Bulgogi shines when served over steamed rice or noodles, but it's also fantastic in lettuce wraps for a lower-carb option.
  6. Nutritional information does not include rice.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 10g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 668mg | Potassium: 603mg | Fiber: 2g | Sugar: 5g | Vitamin A: 661IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg