Pork Bulgogi

4.66 from 130 votes

This Pork Bulgogi is everything I want on a busy weeknight, thin slices of pork, marinated in a sweet, savory, garlicky mix, then sizzled up in a hot skillet till they’re golden and irresistible. It’s fast, it’s flavorful, and it hits like a Korean BBQ craving you didn’t know you had.

Prep Time10

Cook Time12

Marinating Time30

Total Time52

Course: Dinner, Lunch, Main Course

Cuisine: Korean

Keyword: bulgogi, pork, pork bulgogi

Servings:

Calories: 273kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

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.
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 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.
Add the remaining tablespoon 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.

Notes

Pork Cuts: I usually go with pork tenderloin because it cooks quickly and soaks up all that marinade like a champ. But if you want to go more traditional, pork belly (thinly sliced) brings a fatty richness that’s just chef’s kiss. Either way, slice it thin, like thinner than you think.
Pear Substitute: Don’t have a pear? A sweet apple like Fuji or Gala works. Heck, even kiwi in a pinch. It’s there to tenderize and add a bit of sweetness, not to be fancy.
Marinating Time: I know life is chaotic, so if you only have 30 minutes, go for it. But if you’ve got time to chill (or remember to prep ahead), let it sit for a few hours. The flavor payoff is worth it.
Searing Tips: Get that pan hot, like, properly hot, before you throw in the pork. Don’t overcrowd the pan or you’ll steam the meat and lose that caramelized goodness. I cook it in two batches and yes, that’s a little more work, but I want flavor, not boiled pork.
Serving Ideas: I usually throw it over rice, but noodles? Also amazing. Lettuce wraps? Love it. Or just eat it out of the pan with a fork. No judgment.

Nutrition