How to cook Korean-Style Pork Bulgogi Recipe
How to cook Korean-Style PORK BULGOGI RECIPE is a medium Korean recipe that serves 4. 250 calories per serving. Recipe by Kusina ni DAN LEVI on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $8.45 total, $2.11 per serving
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
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
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
Marinate the pork
Add the sliced pork (including the trimmed fat) to the bowl and toss until every piece is evenly coated.
Time: PT3M
Add aromatics
Stir in the thinly sliced onion and sliced spring onion leaves.
Time: PT2M
Marination time
Cover the bowl and refrigerate for at least 1 hour so the flavors penetrate the meat.
Time: PT1H
Heat the pan
Add vegetable oil to a frying pan and heat over medium flame until the oil shimmers.
Time: PT3M
Temperature: medium
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
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
Dietary info: Contains soy, Contains sesame, High protein
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Pork Loin: Pork shoulder, Pork tenderloin
- Instead of Salt: Kosher salt
- Instead of MSG: Umami powder, Soy sauce
- Instead of Black Pepper Powder: White pepper
- Instead of Brown Sugar: White sugar, Honey
- Instead of Garlic: Garlic powder
- Instead of Sweet Soy Sauce (Kecap Manis): Regular soy sauce + extra brown sugar
- Instead of Sesame Oil: Vegetable oil
- Instead of Spring Onion: Scallions
- Instead of Onion: Shallots
- Instead of Vegetable Oil: Canola oil
- Instead of Toasted Sesame Seeds: Black sesame seeds
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Spatula
- Measuring Cups and Spoons
- Frying Pan
- Serving Plate
Critical Steps — Do Not Skip
- Slice the pork very thin (2–3 mm) for quick marination and tender texture.
- Marinate the meat for at least 1 hour to allow flavors to penetrate.
- Caramelize the sauce without burning; keep heat at medium and stir continuously.
Chef Tips from the Video
- Use authentic Kecap Manis for the signature sweet‑savory flavor.
- Toast the sesame seeds briefly in a dry pan for extra nuttiness.
- A cast‑iron skillet gives the best caramelization.
- Serve with a side of kimchi and steamed short‑grain rice.
Troubleshooting
The sauce does not thicken and stays watery.
Continue cooking over medium‑high heat, stirring frequently, until the liquid reduces and coats the meat.
The pork turns out tough.
Slice the meat even thinner and/or marinate longer; avoid over‑cooking.
The meat sticks to the pan and burns.
Make sure the pan is properly heated and there is enough oil; lower the heat slightly and keep stirring.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; if needed, freeze in a sealed bag for up to 1 month and thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork up to 24 hours in advance for deeper flavor.
- Pre‑slice the pork and store the slices in a sealed bag in the fridge.
- Toast sesame seeds ahead of time and keep them in a small jar.
Frequently Asked Questions
What is the cultural significance and history of Korean Style Pork Bulgogi in Korean cuisine?
Bulgogi, meaning "fire meat," is a classic Korean barbecue dish that dates back to the Goguryeo era. While beef is traditional, pork bulgogi has become popular for its affordability and quick cooking, often enjoyed at family meals and street‑food stalls.
What are the traditional regional variations of bulgogi in Korean cuisine?
In the southern regions, pork bulgogi is common and often includes gochujang for heat, while the northern style favors beef and a milder sweet soy glaze. Some regions add pear puree for extra tenderness.
How is Korean Style Pork Bulgogi traditionally served in Korea?
It is typically served hot off the grill or pan, sprinkled with toasted sesame seeds and sliced green onions, alongside steamed rice, lettuce leaves for wrapping, and a generous side of kimchi.
What occasions or celebrations is Korean Style Pork Bulgogi traditionally associated with in Korean culture?
Bulgogi is a staple for holidays like Chuseok (Korean Thanksgiving) and family gatherings, as well as everyday meals and street‑food festivals because it cooks quickly and feeds a crowd.
What other Korean dishes pair well with Korean Style Pork Bulgogi?
Pair it with kimchi, Korean cucumber salad (oi muchim), steamed rice, and a bowl of mild soybean paste soup (doenjang‑jjigae) for a balanced meal.
What makes Korean Style Pork Bulgogi special or unique in Korean cuisine?
The combination of sweet Kecap Manis, sesame oil, and the quick caramelization creates a glossy, sweet‑savory glaze that distinguishes pork bulgogi from other Korean grilled meats.
What are the most common mistakes to avoid when making Korean Style Pork Bulgogi?
Common errors include slicing the pork too thick, not marinating long enough, using too high heat which burns the sauce, and overcrowding the pan which steams rather than caramelizes the meat.
Why does this Korean Style Pork Bulgogi recipe use sweet soy sauce instead of regular soy sauce?
Sweet soy sauce (Kecap Manis) provides the characteristic deep caramel flavor and glossy finish; regular soy sauce would make the dish too salty and lack the signature sweetness.
Can I make Korean Style Pork Bulgogi ahead of time and how should I store it?
Yes, you can marinate the pork up to 24 hours and keep it refrigerated. After cooking, store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a pan.
What does the YouTube channel Kusina ni Dan Levi specialize in?
The YouTube channel Kusina ni Dan Levi focuses on Filipino and Asian home‑cooking tutorials, offering step‑by‑step videos that blend traditional flavors with practical tips for everyday cooks.
How does the YouTube channel Kusina ni Dan Levi's approach to Korean cooking differ from other Korean cooking channels?
Kusina ni Dan Levi emphasizes quick, ingredient‑friendly methods using tools most home cooks have, often adapting Korean dishes with locally available products while still preserving authentic taste.
Last updated: September 6, 2026
