Bulgogi

4.55 from 22 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Pork

Cuisine: Korean Recipes

Keyword: Bulgogi

Servings: people

Author: Bee Yinn Low

Ingredients

1 pound (500g) pork belly or pork shoulder, thinly sliced
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 garlic minced
1 tablespoon ginger grated
1/8 teaspoon black pepper

Instructions

Mix all the Bulgogi Marinade ingredients well.
Cut the pork belly into bite-sized pieces, about 2 inches (5 cm) in length.
Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour, or preferably overnight.
Heat a grill pan or skillet over medium-high heat and add the oil. Cook the pork slices until they are cooked through and slightly caramelized, turning them 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.

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