Pork Bulgogi is a very popular Korean BBQ dish. Typically, pork bulgogi (as opposed to beef bulgogi) is prepared with a fair amount of Korean red chili pepper paste. So its spicy! I think the majority of the recipes on the web for pork bulgogi covers this spicy version. In Seoul, there is also a non-spicy version. It doesn’t get as much attention by food bloggers but is popular among the locals. I share it with you below.
This grilled pork dish is frequently served at lunch time by Korean BBQ restaurants. It usually comes with a basket of assorted, fresh lettuce. You can use it as a wrap and layer some rice and meat on top of it.
Korean like to eat a variety of lettuce, especially when eating grilled meat. The most frequent are romaine lettuce, perilla leaves, red-leaf lettuce and beat leaves. We also add a touch of flavorful doenjang paste called Ssamjang. It is made by mixing doenjang with gochujang, sesame oil, onion, garlic, green onions. It is the perfect sauce to top-off the wraps.
Buy your favorite greens, grill up some pork bulgogi and make your own wraps at home!
Pork Bulgogi - A Non Spicy Recipe
- Thinly Sliced Pork - 300 grams pork shoulder works well
- Onion - 1/2 onion
- Sesame seeds - few shakes
- Soy sauce - 3 teaspoon
- Sesame oil - 2 teaspoon
- Sugar - 1.5 teaspoon
- Cooking wine - 1 teaspoon
- Minced garlic - 1 teaspoon
- Black pepper - few shakes
- Spring onion - 2 teaspoon
- Add soy sauce, sesame oil, sugar, cooking wine, minced garlic, black pepper and spring onion together in a mixing bowl. Add pork slices and onions into marinade. Thoroughly coat them. Then set aside in refrigerator for 30 minutes.
- Place large frying pan on medium heat. Pour some cooking oil in. Once frying pan is hot, place meat in. Try to spread out the slices on the pan. Cook on medium heat until almost all of the liquid has evaporated. Then raise stove to a high heat. Get a slight char on meat and turn off heat. Garnish with sesame seeds.
- Cook first on medium heat until all of the juices evaporate.
- Then raise to a high heat to char the meat.
- See video below for more details