Korean Spicy Pork Bulgogi

Ingredients

• 1.5 lb Pork Butt (thinly sliced)
• 1 medium Onion (thinly sliced; yellow or sweet onion works best)
• 2 stalks Green Onions (white parts chopped for sauce, green parts saved for garnish)
• 8 cloves Garlic (minced)
• 2 tbsp Korean Soy Sauce (light Korean style soy sauce)
• 5 tsp Korean Red Pepper Paste (gochujang; adjust to taste)
• 3 tbsp Mirin (sweet rice wine)
• 1 tbsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Sesame Seeds (toasted or raw)
• 1 pinch Salt
• 1 pinch Black Pepper
• 1 tbsp Water (optional, to loosen sauce if needed)

Instructions

1. Slice the Pork

   Place the pork butt on a cutting board and slice it into thin strips; the thinner the better for quick cooking and flavor absorption.

   Time: PT5M

2. Prep Vegetables

   Thinly slice the onion, chop the white parts of the green onions, and mince the garlic cloves.

   Time: PT5M

3. Make the Marinade

   In a mixing bowl combine Korean soy sauce, gochujang, mirin, sesame oil, sesame seeds, a pinch of salt and pepper. Add the sliced onion, white scallion parts, and minced garlic; stir to combine.

   Time: PT3M

4. Marinate the Pork

   Add the thin pork strips to the bowl, toss until each piece is fully coated with the sauce, then cover and refrigerate for at least 1 hour.

   Time: PT1H

5. Stir‑Fry the Pork

   Heat a large skillet over medium heat. Add the marinated pork and its sauce directly to the cold pan (no oil). Stir‑fry, stirring occasionally, until the pork is cooked through and the liquid has mostly evaporated, about 10‑15 minutes. If the pan dries out before the pork is done, add a splash of water.

   Time: PT15M

   Temperature: Medium heat

6. Finish with Green Onions

   Turn off the heat and stir in the reserved green parts of the scallions; they will retain a fresh crunch.

   Time: PT2M

7. Serve

   Plate the spicy Korean pork over steamed rice or alongside a crisp salad. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

10 g

Fat

30 g

Fiber

1 g