Korean Bulgogi Pork – a Korean inspired recipe of marinated pork tenderloin. Easy, quick and delicious. No wonder it’s one of Korea’s most beloved meat dishes.
You know, I have to admit that I have only recently been introduced to Korean food, and by recently I mean in the past 5 years, and I have to say I really love it. There are a few popular Korean dishes that I know of, one of them being this Bulgogi, which literally means fire meat in Korean. It usually refers to marinated meat and then grilled, most times on skewers since the meat is sliced really thin. You can also use any kind of meat you choose, such as pork tenderloin as I have here, beef or even chicken such as chicken thighs.
The meat is first marinated in a simple Asian marinade made from ginger, garlic, soy sauce, brown sugar, oil and a meat tenderizer, in this case pear. You need to marinate the meat for at least 30 minutes or up to 8 hours, this will ensure maximum flavor in your meat. Now I would have gone ahead and grilled this, but seeing that it’s -17C (0F) outside, I decided against that and went with cooking it inside.
It’s probably a lot quicker to cook it inside too. Just add a bit of vegetable oil to your skillet and you’ll want to do this in batches, because you don’t want the meat pieces sticking together. Add half the meat to the skillet and just spread it around in the skillet so that each piece is nicely separated from the others. Now the trick is to not touch it for a couple minutes because you want the meat to start browning, almost to the point that it looks charred. Then you can flip it over and cook on the other side for another 3 minutes or so and you’re good to go.
Let me just say that this is some delicious and tender meat, literally melts in your mouth. Amazing flavors and plenty of heat from all the chili flakes. Serve this over rice or even noodles and garnish with some green onions and have at it. Who needs restaurants when it’s so easy to make this at home, and if you want to impress your significant other this will do the trick.
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Korean Bulgogi Pork
- 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.
Recipe adapted from Bon Appetit