MOIST, TENDER, and Garlicky Pork Bulgogi! Delicious way to enjoy Bulgogi using budget-friendly pork, instead of beef. I'm going to share my tips in turning the toughest cut of pork meat into moist and tender bulgogi. And, how to pan fry your pork bulgogi to perfection with that charred mark, just like at Korean BBQ restaurants. BONUS: How to make delicious Korean BBQ lettuce wraps with this delicious pork bulgogi.
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INGREDIENTS
Marinade 양념장 만들기
(Serving Size: 2 Adults)
1.4 Pounds Pork (thin slices) 600 Grams (Use any part of the pork with some fat. Do not use pork belly for this recipe, since it is too fatty.)
1/4 Cup Jin Soy Sauce 진간장 또는 양조
2 Tablespoons 큰술 Grated Onion 강판 양파
2 Tablespoons 큰술 Plum Extract Syrup 매실청
(Plum Extract Syrup substitution: Grated sweet ripened apple or pears, 2 Tablespoons)
1 Tablespoon 큰술 Minced Garlic 다진 마늘
1 Tablespoon 큰술 Brown Sugar 흑설탕
½ Teaspoon 작은술 DoenJang 된장
1 Tablespoon 큰술 Mirim 미림
1/4 Teaspoon 작은술 Grated Ginger 강판 생강
1 Scallion Minced 다진 쪽파
1 Big Pinch 큰꼬집 Black Pepper 후추
Pan Grilling:
½ Medium 중사이즈 Onion 양파
1 Tablespoon 큰술 Oil 식용유
Optional:
½ Teaspoon 작은술 Beef Dashida 소고기 다시다
1 Tablespoon 큰술 Butter 버터
Chapter Timestamp For Bulgogi Recipe Video 돼지불백 유튜브 챕터 시간 코드
(Click on the blue time to view!)
0:00 Introduction 인삿말
00:45 Pre-soaking 핏물 빼기
01:55 Bulgogi Marinade 불고기 양념장
06:08 Grilling TIP 맛있게 굽는 방법
11:04 K-BBQ Lettuce Wrap 상추쌈 맛있게 만드는법
RECIPE INSTRUCTIONS
Step One
Place the thinly sliced pork meat in a bowl with cold water. Add enough water so the pork meat is fully submerged. Let the pork soak in the water for about 10 to 15 minutes on your kitchen counter. Then pour the water and pork into a strainer. Let the pork meat rest in the strainer while we prepare the marinade.
TIP: If you can't purchase the pork meat thinly sliced at the store, freeze the pork meat for about 30 minutes (or just enough that the meat feels icy, where it is starting to freeze). This light freezing of the meat will help in hand slicing the meat into thin slices. Make sure to use to a sharp knife.
Step Two
Add the following ingredients into a mixing bowl and mix well until the sugar has fully dissolved.
1/4 Cup Jin Soy Sauce 진간장 또는 양조
2 Tablespoons 큰술 Grated Onion 강판 양파
2 Tablespoons 큰술 Plum Extract Syrup 매실청
(Plum Extract Syrup substitution: Grated sweet ripened apple or pears, 2 Tablespoons)
1 Tablespoon 큰술 Minced Garlic 다진 마늘
1 Tablespoon 큰술 Brown Sugar 흑설탕
½ Teaspoon 작은술 DoenJang 된장
1 Tablespoon 큰술 Mirim 미림
1/4 Teaspoon 작은술 Grated Ginger 강판 생강
1 Scallion Minced 다진 쪽파
1 Big Pinch 큰꼬집 Black Pepper 후추
Then add the water drained pork from the strainer to the mixing bowl with the marinade. Using your hands, mix the pork meat with the marinade thoroughly. If you are in a pinch, let the marinated pork sit on your kitchen counter (cover with a plastic wrap) for 45 - 60 seconds minutes before pan grilling. BUT I highly recommend transferring the marinated pork into an airtight container and let the meat rest in the fridge for 48 hours. This 48 hours of marinating will tenderize the pork meat and the marinade will infuse more into the meat, yielding in MOIST, TENDER, and GARLICKY bulgogi.
Step Three
Let the marinated pork sit on your kitchen counter for 10 minutes before pan grilling.
Using a heavy bottom non-stick frying pan, preheat for 1 to 2 minutes on HIGH stove heat. Then add the oil and swirl the pan to evenly distribute the oil in the pan.
1 Tablespoon 큰술 Oil 식용유
With the stove heat remaining at HIGH, add the marinated pork, and quickly spread the meat around the pan so it is evenly distributed in the pan. Now, you should hear that sizzling sound once the meat hits the frying pan. If not, you need to preheat the frying pan a bit longer next time.
Leave the meat (evenly distributed in the pan) alone for 3 - 4 minutes on HIGH heat OR until there are some charred marks (dark brown) on the meat.
(About 2 minutes after you add the meat to the pan, you'll notice a lot of the liquid coming out of the meat, creating a pool of broth-like liquid in the pan. AGAIN, leave it alone until the liquid reduces and you see charred marks on the meat.)
About 3 to 4 minutes later on HIGH heat, pick up a piece of the pork and see if there is a charred mark on it (dark brown). If not, let it continue cooking on HIGH heat for another 30 seconds and check again. Once you see the charred mark on the pork, quickly turn over the pork. You'll also see a wall of sticky marinade on the frying pan. Take a piece of the pork and rub down the sticky marinade on the wall of the frying pan. This sticky marinade will make the bulgogi extra delicious.
Turn down the heat to MEDIUM. Add the sliced onions, butter, and beef dashida. Stir-fry ½ Medium 중사이즈 Onion 양파
½ Teaspoon 작은술 Beef Dashida 소고기 다시다 (optional)
1 Tablespoon 큰술 Butter 버터 (optional)this on MEDIUM heat for about 1 minute, constantly moving everything around the pan.
Once the butter melts and the onions look translucent ("sweaty"), your pork bulgogi is ready!
Transfer the pork bulgogi to a serving plate immediately. (FYI - Letting the cooked bulgogi continue sitting in the hot frying pan, even with the heat off, will continue cooking the meat, yielding to overcooked/dry meat.)
Garnish with minced scallions, a light drizzle with sesame oil, and a light sprinkling of sesame seed salt.
Enjoy this pork bulgogi with warm Korean rice and kimchi, and/or make Korean BBQ lettuce wrap! (Click ➡️11:04 How To Make K-BBQ Lettuce Wrap 상추쌈 맛있게 만드는법)
Bon appétit😋
Helen
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