Name: Korean Bulgogi Pork
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Ingredients: 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)

A Korean inspired recipe of marinated pork tenderloin. Easy, quick, and loaded with bold flavors this Korean Bulgogi Pork is one of Korea’s most beloved meat dishes – and it’s soon to be yours too!

Korean Bulgogi Pork in a bowl with a pair of chopsticks

It’s been quite a few years now since I was introduced to the sophisticated cuisine, that is Korean. I really love it and although I only know a handful of hugely popular Korean dishes – I have to say that this bulgogi recipe is definitely one of my favourites. You really don’t see enough of these delicious flavors in Western cuisine!

Thin slices of spicy marinated pork, is exactly what I had imagined authentic Korean barbecue to be—a perfectly tender and flavorful pork with a unique and bold spiciness! And while I am always willing to experiment with spicy food, it’s definitely my husband that always appreciates me keeping on top of my creative spicy recipes!

What Is Bulgogi?

Bulgogi, literally means “fire meat”. It is a “gui” (meaning grilled dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top. Commonly, the main ingredient is meat: beef, pork, or chicken. But occasionally the dish can include vegetables other vegetarian ingredients, making it pretty versatile.

Ingredients

Pork – I’m using 1 pound of pork tenderloin today, cut into very thin slices – you’re welcome to use other options of meat as well such as beef or chicken!
Garlic – 3 fresh cloves. If you can’t find fresh cloves remember the golden rule: 1 1/2 teaspoons of jarred garlic is equal to 1 fresh clove.
Ginger – Fresh ginger, please!
Soy sauce – I always like to use low sodium options.
Red chili flakes – To give us some heat!
Pear – Grated.
Sesame oil – This is such a star ingredient in Korean dishes – you should always have some in your pantry!
Brown Sugar – For some sweetness in the marinade.
Vegetable oil – I’m using vegetable oil over the usual olive oil as it is better to cook with over higher temperatures of heat.
Onion – Chopped green onion for garnish – this is always optional.

How To Make Korean Bulgogi Pork

Prepare the pork: Cut the pork tenderloin into thin slices and place into a ziploc bag; set aside.
Create marinade: In a bowl whisk together the garlic, ginger, pear, soy sauce, red chili flakes, sesame oil and brown sugar. Once it is well incorporated, pour into the ziploc bag over the sliced pork. Seal the bag and give it a little shake to ensure the meat is being covered with the marinade. Let the pork marinate for 30 minutes at room temperature.
In a large skillet: Heat the vegetable oil over medium high heat. Add half of the sliced pork to the skillet and arrange it to create the first layer. Don’t touch the meat and let it cook for about 3 minutes on each side or until it starts to turn brown or char. Remove from skillet and place into a bowl; set aside. Add remaining vegetable oil, sliced pork tenderloin, and marinade and repeat as above.
Serve: Remove from heat and serve over rice or noodles and garnish with chopped green onion.

How To Serve

If you’re not into the noodles or rice options and are looking for something a little more healthy, here are some suggestions:

If you’re looking for a healthier option you can serve bulgogi pork over a salad of your choice, or serve in a lettuce wrap.
Cauliflower is also a great alternative to rice and creating noodles from zucchini – aka “zoodles“, may also float your boat!
You can also add a number of different vegetables to your dish, such as bell peppers, mushrooms, and broccoli.

Tips and Tricks

Marinate! Marinating meat is so essential in these types of dishes – the longer you marinate the more flavor your meat will have. For this dish marinating anywhere from 30 minutes up to 8 hours will maximize the flavor!
You can grill it. You don’t have to cook this meat inside in a skillet – you are more than welcome to put it on the barbecue and put your grilling skills to the test! Throw some oil onto the grill and cook the sliced pork for about a minute on each side or until brown or slightly charred.
Try other meats! If you’re not interested in using pork, you can use other meats such as beef – a flank steak would work great. Or you can use chicken – of the thigh variety, as well!
Add more heat! Korean cuisine loves it’s gochugaru! A specific Korean red chili pepper flake powder, is a spicy little treat you’re more than welcome to add to your dish if you want more heat! But be warned, we are talking serious heat!

Leftovers

Seal your leftover bulgogi pork in an airtight container and it’ll last in the fridge for 3 – 4 days. To extend the shelf life, put it in the freezer in the same sealed container or in freezer bags and it’ll last up to 4 months.

a bowl of Korean Bulgogi Pork over rice with a pair of chopsticks

More International Cuisines To Try:

Recipe adapted from Bon Appetit