Bulgogi
Authentic and easy bulgogi recipe with sliced pork belly and Korean red chili paste. Bulgogi is great with steamed rice as a bulgogi bowl or wrapped with lettuce or Perilla leaves.
Servings: 4 people
Calories: 685kcal
Ingredients
- 1 pound (500g) thinly sliced pork belly or pork shoulder
- 1/2 medium onion thinly sliced
- 2 - 3 stalks scallion roots removed, cut into 2 inch (5 cm) lengths
- 1 tablespoon oil
Bulgogi Marinade:
- 3 tablespoons Korean red chili pepper paste* gochujang
- 1 tablespoon Korean red chili pepper flakes gochugaru
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or [mirin]
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/8 teaspoon black pepper
Instructions
- Mix all Bulgogi Marinade ingredients well.
- Cut the pork belly into bite size pieces, about 2 inch (5cm) length.
- Combine the meat, onion and scallions with the marinade and mix well. Marinate for at least an hour, or best overnight.
- Heat a grill pan or a skillet over medium high heat and add the oil. Cook the pork slices until cooked through and slightly caramelized, turning over once.
- Dish out and serve immediately with steamed rice.
Notes
Recipe Contributor: Korean Bapsang
You may use thinly sliced beef to make beef bulgogi.
The quality and taste of commercially available gochujang (고추장) varies, depending on brands. Some of the major brand names available in the U.S. are Chungjungwon (청정원), Haechandeul (해찬들) and Sampio (샘표). Each brand makes different types of gochujang, depending on the types or origin of ingredients used.
Chungjungwon (청정원) is known for its Sunchang (순창) gochujang. Sunchang (순창) is a town that's famous for making the best gochujang. Some brands note the level of spiciness on the package, e.g., No. 3 is medium hot and No. 4 is very hot.
Nutrition
Serving: 4people | Calories: 685kcal | Carbohydrates: 13g | Protein: 12g | Fat: 63g | Saturated Fat: 22g | Cholesterol: 81mg | Sodium: 575mg | Fiber: 1g | Sugar: 7g