Bulgogi is most often assosciated with beef but the term (literally, “fire meat”) applies to both beef and pork that had been cut into thin slices, marinated and cooked on a stovetop grill.
For homecooking, however, bulgogi can be cooked in a regular frying pan. Keep the heat high, spread the meat on the heated pan, sear, stir and cook just until the meat is no longer pink.
In this recipe, thinly sliced pork is marinated in soy sauce, ginger, shallot, garlic, mirin, sugar and a generous amount of gochujang. Because the meat is as thin as bacon, marinating time was a mere ten minutes — just enough time to prep and blanch your broccoli florets.
To cook the pork, the bottom of a non-stick pan was lightly coated with sesame seed oil. Once heated, the pork slices were spread in a thin layer, left to brown, flipped with a wide spatula to brown the opposite sides, then stirred for a minute just until cooked through.
The pork bulgogi was served with rice and broccoli florets for a complete meal. But, if you prefer something with broth, know that pork bulgogi can also go into a bowl of noodle soup.
If you prefer the noodle soup version, you may use the noodles from a pack of instant ramen. Just cook according to package directions, dump into a bowl with veggies and any extras you may like, drop in the cooked pork bulgogi and ladle in steaming hot broth.
The following recipe is for the rice bowl meal.
Pork Bulgogi Rice BowlRecipe by
- 500 grams thinly sliced pork about ⅛-inch is ideal
Marinate the pork
- Cut the pork slices into strips about two-inches wide and place in a mixing bowl.
- Put all the ingredients for the marinade is a small food processor (or a blender) and process into a paste.
- Pour the marinade over the pork and mix well until the meat has soaked it up.
- Leave to marinate.
Blanch the broccoli
- Boil water in a pot, add a tablespoon of salt and a teaspoon of sesame oil.
- Drop in the broccoli florets, cook for five minutes then immediately scoop out and transfer to a strainer.
Cook the pork
- In a wide frying pan, pour in the remaining sesame seed oil, swirl to coat the entire bottom and heat.
- Keeping the heat on high, spread the marinated pork on the pan and cook without touching for two to three minutes.
- Using a wide spatula, flip the pork over to brown the opposite sides for another minute or two.
- Stir the pork, cook for another minute or until no pinkness is visible.
Serve your pork bulgogi rice bowl
- Ladle rice into three bowls.
- Top with the pork bulgogi on one side.
- Add broccoli florets.
- Serve immediately.