Name: Pork Bulgogi
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean Cuisine
Ingredients: Thinly sliced pork belly or pork shoulder 200g; Onion 1/2; Carrot 1/2; Green onions 3-4 stalks; Salad greens (e.g., Sunny Lettuce) (as needed); Perilla leaves (Shiso) (as needed); [A] Soy Sauce 2 tbsp; [A] Cooking Sake (Rice Wine) 2 tbsp; [A] Sesame Oil 2 tbsp; [A] Toasted White Sesame Seeds 1 tbsp; [A] Sugar 1 tbsp; [A] Grated Garlic 1 clove; [A] Grated Ginger 1 clove; [B] Soy Sauce (to taste); White sesame seeds (for garnish)

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Original: English

Pork Bulgogi

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

This is a viral hit recipe by KOU Kentei, featuring Pork Bulgogi. It's an easy, authentic Korean dish that you can make in just 10 minutes using ingredients and seasonings you likely have at home. This recipe for Pork Bulgogi, packed with vegetables, will have you devouring rice! We use easy-to-find thinly sliced pork, but a little trick makes it moist and juicy.

Steps

In a bowl, spread out the thinly sliced pork belly or pork shoulder (200g). (This is the trick!) Thinly sliced pork tends to clump, so spreading it out as you add it helps prevent it from becoming tough.
🕒 01:15
In a separate bowl, combine Soy Sauce (2 tbsp), Cooking Sake (Rice Wine) (2 tbsp), Sesame Oil (2 tbsp), Toasted White Sesame Seeds (1 tbsp), Sugar (1 tbsp), Grated Garlic (1 clove), and Grated Ginger (1 clove).
🕒 02:16
Add the prepared [A] sauce mixture to the bowl with the pork and mix well. (This is the trick!) Marinating the meat in the sauce first ensures the flavor is evenly distributed.
🕒 02:43
After marinating the pork, let it sit for a while to allow the flavors to penetrate.
🕒 03:01
Thinly slice the onion (1/2) lengthwise.
🕒 03:34
Peel the carrot (1/2) and slightly trim the base to help it stand upright.
🕒 04:09
Thinly slice the carrot diagonally, then cut into thin strips. (This is the trick!) Slicing diagonally first and then into strips cuts through the fibers, allowing the flavor to penetrate better and cook faster.
🕒 04:39
Cut the green onions (3-4 stalks) into 5cm lengths.
🕒 03:27
To the bowl with the pork marinating in sauce, add the sliced onion and carrot and toss briefly.
🕒 03:47
Heat a frying pan over medium heat and add the marinated pork and vegetables. (This is the trick!) Since sesame oil is already in the sauce, no additional cooking oil is needed.
🕒 07:35
Stir-fry the pork and vegetables, breaking them apart as they cook. (This is the trick!) The umami from the pork will transfer to the vegetables, and the sweetness of the vegetables will transfer to the pork.
🕒 07:30
Stir-fry until the vegetables are softened and the pork has changed color.
🕒 07:42
Once everything is cooked through, turn off the heat.
🕒 08:16
Add the cut green onions and stir briefly, allowing them to cook in the residual heat.
🕒 08:20
Taste and adjust the seasoning with Soy Sauce (to taste) if necessary. (This is the trick!) Adding soy sauce at the end enhances the aroma and adds a glossy finish.
🕒 08:35
Plate the bulgogi and sprinkle with white sesame seeds (as needed) if desired.
🕒 09:06
Serve with salad greens like sunny lettuce or perilla leaves and enjoy wrapping the bulgogi.
🕒 09:40