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.

Pork Bulgoge in a white bowl over rice and garnished with chives

Why You Must Make

  • Bulgogi is a quick, flavorful, and delicious dinner recipe.
  • It’s a lovely introduction to Korean food.
  • You can easily adjust the heat from mild to spicy.
  • I’ve made it with pork, chicken, and beef and it’s always a hit!

Check out my Beef Bulgogi for another delicious meal! And these Quick and Easy Asian Take Out Recipes you can make at home.

Bulgogi Ingredients with labels on a metal sheet pan.

Ingredient Notes

  • Kitchen Staples – Soy Sauce, Sugar, Garlic, Onion, Ground Black Pepper
  • Pork Tenderloin – It’s easy to slice thin when still slightly frozen
  • Sesame Oil – Adds another delicious layer of Asian flavor
  • Pork Tenderloin – sliced wafer thin (easy to do when partially frozen)
  • Fresh Ginger – Grated. Peel and run across a box grater.
  • Sherry or Sake – Alcohol is a flavor enhancer and most will evaporate during the cooking time.
  • Red Pepper Flakes – Adjust the amount depending on how much heat you want.
  • Sesame Seeds – A sprinkle is a nice garnish, especially when serving to guests.
  • Peanut Oil – Good for frying at higher heat. Or use canola oil.
Korean Stir Fry in a square white bowl over rice.

Expert Tips

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.

  • 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 tp brown the meat instead of steaming it.
  • If you have a (affiliate link) 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.
  • PRO-Tip: If you want more or less heat, adjust the amount of 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!

How to Make

Frequently Asked Questions

What is Bulgogi (or Bulgoge)?

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?

This bulgogi sauce recipe 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 Korean Bulgogi?

Bulgogi and its tasty sauce are 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 Is Best 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 Should You Eat Pork Bulgogi?

You can eat a bulgogi recipe with a knife and fork, but chopsticks are also appropriate.

Overhead view of Pork Bulgogi in a round white plate.

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Pork Bulgogi in a white bowl over rice and garnished with chives.

Pork Bulgoge

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 4 servings

A flavorful Korean stir fry that comes together in minutes!


  • 1 pound pork tenderloin (sliced wafer thin (easy to do when partially frozen)
  • ¼ cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons sesame oil
  • ¼ 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 ½ teaspoon)
  • 1 large onion (cut into 12ths)
  • Toasted sesame seeds to garnish (optional)
  • Peanut or canola oil


  1. Mix all ingredients except peanut oil and sesame seeds. Set aside to marinate for at least 10 minutes.
  2. In a wok or large skillet, heat oil.
  3. 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.
  4. When all the pork is cooked, return the meat to the pan to reheat.
  5. Serve over rice with a garnish of sesame seeds if desired.


Recipe courtesy of my friend, Norm Matthews

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 521Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 100mgSodium: 990mgCarbohydrates: 17gFiber: 2gSugar: 8gProtein: 34g


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