Ingredients with Measurements:
- 1 pound thinly sliced pork belly or pork shoulder
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/4 cup sliced green onions
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large mixing bowl
- Non-stick skillet or grill pan
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, and black pepper. Mix well.
2. Add thinly sliced pork to the marinade and mix until all the pork is coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
3. Heat a non-stick skillet or grill pan over medium-high heat. Add the marinated pork and cook for 5-7 minutes, stirring occasionally, until the pork is cooked through and slightly caramelized.
4. Garnish with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 24 hours
Cooking time: 5-7 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 370
Fat: 29g
Carbohydrates: 9g
Protein: 18g
Sodium: 900mg
Substitutions for ingredients:
- Pork can be substituted with beef or chicken.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced onions and bell peppers to the skillet with the pork for a more colorful and flavorful dish.
- Serve the pork bulgogi with lettuce leaves and rice for a Korean-style wrap.
- Add sliced mushrooms or zucchini to the marinade for a more vegetable-packed dish.
Tips and tricks:
- To make the pork extra tender, use a meat tenderizer to pound the pork slices before marinating.
- For a spicier dish, add more gochujang or red pepper flakes to the marinade.
- Make sure to cook the pork in a single layer in the skillet or grill pan to ensure even cooking.
Storage instructions:
Leftover pork bulgogi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork bulgogi in a skillet over medium heat until heated through.
Presentation ideas:
Serve the pork bulgogi on a large platter with sliced green onions and toasted sesame seeds on top.
Garnishes:
Sliced green onions and toasted sesame seeds.
Pairings:
Serve the pork bulgogi with steamed rice and a side of kimchi for a complete Korean-style meal.
Suggested side dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
- Korean-style potato salad
Troubleshooting advice:
- If the pork is sticking to the skillet or grill pan, add a little bit of oil to the pan before cooking.
- If the pork is not caramelizing, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and surfaces before and after handling raw meat.
Food history:
Bulgogi is a popular Korean dish that is made with marinated beef, pork, or chicken. It is typically grilled or stir-fried and served with rice and vegetables.
Flavor profiles:
Spicy, savory, sweet, and slightly tangy.
Serving suggestions:
Serve the pork bulgogi on a large platter with steamed rice and a side of kimchi.
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Region: Korean