How to cook Korean-Style PORK BULGOGI RECIPE

Ingredients

• 600 g Pork Loin (thinly sliced 2-3 mm; keep trimmed fat for marination)
• 1 tsp Salt (for seasoning the meat)
• 0.5 tsp MSG (optional flavor enhancer)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 1 tbsp Brown Sugar (adds sweetness to the glaze)
• 3 cloves Garlic (minced)
• 0.25 cup Sweet Soy Sauce (Kecap Manis) (Indonesian sweet soy sauce; provides the signature sweet‑savory flavor)
• 1 tbsp Sesame Oil (toasted sesame oil for aroma)
• 2 stalks Spring Onion (sliced thin)
• 1 small Onion (thinly sliced)
• 2 tbsp Vegetable Oil (for shallow frying)
• 1 tsp Toasted Sesame Seeds (garnish)

Instructions

1. Slice the pork

   Place the pork loin on a cutting board and slice it into very thin pieces about 2–3 mm thick, similar to tapa. Keep the trimmed fat aside for later.

   Time: PT5M

2. Prepare the marinade

   In a mixing bowl combine salt, MSG, black pepper, brown sugar, minced garlic, sweet soy sauce, and sesame oil. Whisk until the sugar dissolves.

   Time: PT5M

3. Marinate the pork

   Add the sliced pork (including the trimmed fat) to the bowl and toss until every piece is evenly coated.

   Time: PT3M

4. Add aromatics

   Stir in the thinly sliced onion and sliced spring onion leaves.

   Time: PT2M

5. Marination time

   Cover the bowl and refrigerate for at least 1 hour so the flavors penetrate the meat.

   Time: PT1H

6. Heat the pan

   Add vegetable oil to a frying pan and heat over medium flame until the oil shimmers.

   Time: PT3M

   Temperature: medium

7. Cook the bulgogi

   Add the marinated pork mixture to the pan. Shallow‑fry, stirring occasionally, until the sauce caramelizes and the meat is cooked through, about 15–20 minutes.

   Time: PT20M

   Temperature: medium

8. Finish and serve

   Transfer the cooked bulgogi to a serving plate, sprinkle toasted sesame seeds on top, and serve immediately with kimchi and steamed rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

15 g

Fiber

1 g