Pork Bulgogi - A Non Spicy Recipe

Ingredients

• 300 gthinly sliced pork (pork shoulder works well)
• ½ oniononion
• a few shakessesame seeds
• 3 teaspoonssoy sauce
• 2 teaspoonssesame oil
• 1½ teaspoonssugar
• 1 teaspooncooking wine
• 1 teaspoonminced garlic
• a few shakesblack pepper
• 2 teaspoonsspring onion

Instructions

1. 1

   Mix the marinade

   In a mixing bowl, combine the soy sauce, sesame oil, sugar, cooking wine, minced garlic, black pepper and spring onion. Add the pork and onion, coat thoroughly, then cover and refrigerate for 30 minutes.

2. 2

   Cook the pork

   Set a large frying pan over medium heat and add some cooking oil. When the pan is hot, add the meat, spreading the slices out as much as possible. Cook over medium heat until almost all the liquid has evaporated, then turn the heat up high and cook until the meat has a slight char. Turn off the heat and garnish with sesame seeds.

What is pork bulgogi?

Bulgogi is a Korean dish of meat marinated before being cooked over high heat; its name is commonly translated as “fire meat”. Pork versions are popular alongside the better-known beef bulgogi.

This version skips chilli and uses soy, sesame, garlic and a little sugar for a savoury-sweet flavour. Thinly sliced pork makes it practical to cook in a frying pan at home.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 53g protein, 18g carbs, 64g fat.

Pork shoulder supplies most of the protein and fat, while the sugar and onion contribute most of the carbohydrates. Soy sauce contributes much of the sodium. Serve it with greens and a modest portion of rice for a more balanced plate.

The marinade ingredients

Soy and sesame: soy sauce seasons the pork, while sesame oil adds a toasty note. Sugar softens the saltiness and helps the meat brown as the pan dries out.

Aromatics: garlic, black pepper and spring onion bring flavour without making the dish spicy. The cooking wine adds another savoury note to the marinade.

Why thin slices matter

Thin pork takes on the marinade quickly and cooks fast, which suits the short cooking method. Pork shoulder is a useful choice because its marbling helps keep the slices succulent.

Slice the onion thinly as well, so it softens in roughly the same time as the pork. Separate any pieces that are stuck together before adding them to the pan.

Marinating for flavour

Chill the coated pork and onion for the stated 30 minutes so the marinade has time to cling to the slices. Keep the bowl covered in the refrigerator while it rests.

Before cooking, make sure the meat is coated but not crowded into a thick bundle. Spread the slices across the pan so they can cook evenly.

Getting the right finish

Start over medium heat and let the liquid cook down before increasing the heat. This gives the pork time to cook as the wet marinade reduces.

Once most of the liquid has evaporated, turn the heat up for a slight char, watching closely so the sugar in the marinade does not burn. The pork should be cooked through before serving.

What to serve with it

Serve the pork with your favourite greens, as suggested in the recipe. Rice is also a straightforward accompaniment for soaking up the savoury juices.

For a fuller plate, add a fresh or lightly dressed vegetable side. Keep any extra seasoning modest, since the marinade already contains soy sauce.

Recipe notes & tips

• Use pork sliced thinly so it cooks quickly and evenly.
• Keep the pork and onion in the refrigerator for the full 30-minute marinating time.
• Spread the slices out in the pan rather than piling them on top of one another.
• Wait for most of the marinade liquid to evaporate before turning the heat up.
• Watch closely at high heat, as the sugar can darken quickly.
• Finish with sesame seeds just before serving.

Variations

• Add chilli: include a little chilli paste or sliced fresh chilli for heat.
• Use beef: swap in thinly sliced beef and cook it using the same pan method.
• Add greens: toss in quick-cooking greens near the end for a one-pan meal.
• Make it sweeter: add a small amount more sugar to the marinade.
• Serve with rice: spoon the cooked pork and onion over freshly cooked rice.

Common mistakes to avoid

• Crowding the pan: the pork steams rather than browns, so cook in batches if needed.
• Skipping the marinade rest: refrigerate the coated pork for the full 30 minutes.
• Turning up the heat too soon: let most of the liquid evaporate over medium heat first.
• Leaving the pan unattended: the sweet marinade can burn once the heat is high.
• Using thick slices: cut or buy thin slices so the pork cooks through promptly.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3 days. Reheat in a frying pan over medium heat until steaming hot throughout, adding a splash of water if the pork seems dry.

Frequently asked questions