Korean Pork Bulgogi
My family goes nuts for this Pork Bulgogi Recipe, an easy Korean stir fry with amazing flavors! The Bulgogi Sauce is fantastic!
My hubby did not grow up with any ethnic foods other than the occasional pizza. I’m glad I’ve swayed him over to loving other cuisines, like this quick and scrumptious Korean Bulgogi.
Why You Should Make Stir Fried Pork
- Bulgogi is a quick, flavorful and delicious dinner recipe.
- It’s a lovely introduction to Korean food.
- I’ve made it with pork, chicken, and beef and it’s always a hit!
Frequently Asked Questions
What is Pork Bulgoge or Bulgogi?
Bulgogi (bool-GOH-gee) translates to fire meat in Korean and is usually made with pork or beef. Thin, marinated slices of meat are cooked on a barbecue or stovetop.
What is in Bulgogi Sauce?
The sauce is a combination of the marinade and the juices exuded from cooking the pork and onions. The marinade provides flavors of garlic, ginger, soy sauce, sherry, sesame oil, and red pepper flakes.
What Do You Serve with Bulgogi?
Bulgogi and it’s tasty sauce is best served with white rice to soak up the juices. Offer a vegetable side dish like asparagus, broccoli or broccolini, snow peas or sugar snap peas.
What Cut of Meat for Bulgogi?
Use a tender cut of meat for the tastiest results. Pork tenderloin is perfect for this version and rib eyes or beef tenderloin is ideal for beef bulgogi.
How to Eat Spicy Pork Bulgogi?
You can eat bulgogi with a knife and spoon, but chopsticks are also appropriate.
Check out my Beef Bulgogi for another delicious meal! And these Quick and Easy Asian Take Out Recipes you can make at home.
Tips for Making This Easy Korean Stir Fry
Norm’s recipe was published in Everyday Food Magazine, and after making it the first time, I can see why it was selected. Here are some tips for making this Korean stir fry.
Start with Pork Tenderloin
- The EDF magazine editors changed the cut of pork to tenderloins from a fattier cut of pork. Tenderloins are leaner and really simple to cut into thin medallions.
- PRO-Tip: I like to slice while the pork is still slightly frozen, which makes it easier to make very thin slices.
Cook Quickly and in Small Batches
- If you have a wok, it’s perfect for this dish. I just use a large saute pan.
- When making a stir fry, cook it in small increments. Add some of the pork and onion mixture to your hot oil, cook, then remove to a serving bowl before adding more pork.
Tweak This Pork Bulgogi Depending on your Heat Tolerance
- I’ve cut the red pepper flakes by a lot, and this pork bulgogi quickly became a family favorite. My husband, especially, does not like really spicy foods. If your palate can handle the heat, feel free to double the crushed red pepper flakes.
- If you’re trying to follow a low-carb diet, serve this pork in lettuce leaves instead of on rice.
- Sprinkle your pork with sesame seeds for an elegant finishing touch! Flowering chives are a gorgeous addition if your garden is in bloom when you make this!
More Delicious Pork Recipes:
- Apple Mustard Pork Tenderloin
- The Best Pork Marinade
- Pulled Pork Sandwiches
- Pork Chops Dijonnaise
- More Easy Main Course Recipes
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This recipe was first shared in May 2011. Photos and text were updated in 2021.
The Recipe: Pork Bulgoge
A flavorful Korean stir fry that comes together in minutes!
Ingredients
- 1 pound pork tenderloin (sliced wafer thin (easy to do when partially frozen))
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 1/4 teaspoon freshly ground black pepper
- 4-6 cloves garlic (minced)
- 2 tablespoons freshly grated ginger
- 2 tablespoons dry sherry or sake
- 2 teaspoons red pepper flakes (I cut it down to 1/2 teaspoon)
- 1 large onion (cut into 12ths)
- Toasted sesame seeds to garnish (optional)
- Peanut oil
Instructions
- Mix all ingredients except peanut oil and sesame seeds. Set aside to marinate at least 10 minutes.
- In wok or large skillet, heat oil.
- Add marinated meat/onions in batches, frying till no longer pink. Remove each batch to a plate as it's cooked, then cook the next batch.
- When all the pork is cooked, return meat to pan to reheat.
- Serve over rice with a garnish of sesame seeds if desired.
Notes
Recipe courtesy of my friend, Norm Matthews
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 521Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 100mgSodium: 990mgCarbohydrates: 17gFiber: 2gSugar: 8gProtein: 34g
