Korean Pork Bulgogi

Ingredients

• 907 g (2 lb)pork shoulder, thinly sliced against the grain
• 2 clovesgarlic, minced
• 60 ml (4 tbsp)reduced-salt soy sauce
• 5 ml (1 tsp)dried red chilli flakes
• 30 ml (2 tbsp)fresh ginger, grated
• 30 ml (2 tbsp)soft brown sugar
• 30 ml (2 tbsp)sesame oil
• 60 ml (4 tbsp)vegetable oil
• 120 ml (½ cup)spring onions, cut into 2.5 cm (1 in) lengths, plus extra for garnish if desired
• 10whole dried chillies
• 15 ml (1 tbsp), optionalsesame seeds

Instructions

1. 1

   Mix the marinade

   In a large bowl, whisk together the garlic, soy sauce, chilli flakes, ginger, brown sugar, sesame oil and vegetable oil.

2. 2

   Marinate the pork

   Add the sliced pork and toss until all the pieces are coated. Cover the bowl with cling film and refrigerate for at least 30 minutes.

3. 3

   Sear the slices

   Heat a large frying pan over medium-high heat. Sear the pork slices on both sides until lightly charred, then transfer them to a platter. Cook in batches until all the pork is seared.

4. 4

   Add the garnishes

   Using a clean frying pan over medium heat, add the seared pork, spring onions, sesame seeds and whole dried chillies. Toss everything together.

5. 5

   Cook for five

   Cook for five minutes, until the spring onions have wilted and the chillies have partially rehydrated.

6. 6

   Plate and garnish

   Transfer the pork to plates and garnish with freshly sliced spring onions and sesame seeds.

What is Korean pork bulgogi?

Bulgogi is a Korean dish of thinly sliced meat cooked after marinating; the name is commonly translated as “fire meat”. This pork version uses a sweet-savoury marinade with ginger, garlic and chilli, then finishes the meat with spring onions and whole dried chillies.

Thin slices help the marinade coat the pork and make it practical to sear in batches. The method gives the pieces browned edges before a brief final cook with the aromatics.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 51g protein, 12g carbs, 38g fat.

The pork provides most of the protein, while the brown sugar and spring onions contribute carbohydrates. Sesame and vegetable oils account for much of the fat. Serve a portion with steamed rice and a generous side of vegetables to round out the plate.

The marinade

Soy sauce: reduced-salt soy sauce brings savouriness, while brown sugar softens its sharpness and helps the pork brown.

Ginger and garlic: grate or mince them finely so they distribute through the oil-based marinade rather than clumping on the meat.

Chilli: flakes season the marinade throughout, while whole dried chillies add a more concentrated heat at the end. Use fewer whole chillies if you prefer a milder finish.

Slice and marinate

Against the grain: cutting across the visible muscle fibres helps make the cooked pork easier to bite through. Keep the slices thin and as even as you can.

Marinating time: the recipe calls for at least 30 minutes in the fridge. Cover the bowl while the pork rests, and toss it once more before cooking so the marinade is evenly distributed.

Sear in batches

Give the pan room: lay the pork in a single layer and cook in batches, as the method directs. A crowded pan can release moisture and steam the slices instead of searing them.

Watch the colour: aim for lightly charred patches on both sides, then move each batch to a platter. Thin slices cook quickly, so keep an eye on them as they brown.

Finish with spring onions

Clean pan: use a clean frying pan for the final stage, then add the already-seared pork with the spring onions, sesame seeds and whole chillies.

Five-minute finish: cook for five minutes, until the spring onions have wilted and the dried chillies are partly rehydrated. The spring onions should soften without losing all their shape.

Serve it with

Steamed rice is a simple match for the sweet, salty and spicy pork. Add sliced cucumber, leafy greens or another fresh vegetable for a crisp contrast.

For a shared meal, serve the pork from a platter with rice and vegetables alongside it. Keep the whole chillies visible so diners can choose whether to eat them.

Recipe notes & tips

• Cut the pork against the grain so the slices are more tender to eat.
• Mix the marinade before adding the pork to distribute the seasonings evenly.
• Chill the covered pork for at least 30 minutes as directed.
• Sear the pork in batches rather than filling the pan all at once.
• Use the optional sesame seeds and extra spring onions as a finishing garnish.
• Reduce the number of whole dried chillies if you want less heat at the table.

Variations

• Milder heat: leave out the whole dried chillies for a less fiery finish.
• More chilli: add extra dried chilli flakes to the marinade if you enjoy stronger heat.
• Rice bowl: serve the pork over steamed rice with fresh vegetables.
• Extra spring onion: add more sliced spring onions during the final cook for a greener finish.

Common mistakes to avoid

• Crowding the pan: the pork may steam rather than char, so sear it in batches.
• Slicing with the grain: the meat can be chewier, so cut across the visible fibres.
• Skipping the marinade rest: allow at least 30 minutes in the fridge as the recipe specifies.
• Overcooking thin slices: watch closely during searing and remove each batch once lightly charred.
• Ignoring the final cook: cook for the full five minutes so the spring onions wilt and the chillies partly rehydrate.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until piping hot in a frying pan or microwave, adding a small splash of water if the pork seems dry.

Frequently asked questions