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Pork Bulgogi

serves 6

Ingredients

  • 6 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons gochujang
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, grated
  • 2 teaspoons grated ginger
  • 1 small asian pear, grated (or 2 tablespoons corn starch, for tenderizing)
  • 2 pounds pork tenderloin, thinly sliced
  • 1 small onion, thinly sliced
  • 8 scallions, sliced into 2-inch long pieces, whites and greens separated
  • Neutral oil
  • White rice
  • Optional toppings: sesame seeds, pickled radishes, sautéed cabbage, lime, cilantro

Directions

  1. Combine the soy sauce, sugar, gochujang, sesame oil, garlic, ginger, and pear to make the marinade
  2. Marinade the pork, onions, and scallion whites for at least a few hours, until ready to cook
  3. In a cast iron pan, heat a tablespoon of oil on medium-high heat
  4. Add some of the marinated pork, onions, and scallion whites in a single layer, avoiding over-crowding the pan
  5. Cook for a minute or two on each side until done and browned
  6. Repeat in batches with remaining ingredients
  7. Top with scallion greens and serve over rice with optional toppings