The BEST Pork Bulgogi!!

Ingredients

• 10 cloves Garlic (peeled and minced)
• 2 tablespoons Gochugaru (Korean red pepper flakes)
• 2 tablespoons Mirin (Japanese sweet rice wine)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1.5 tablespoons Fish Sauce (adds umami depth)
• 2 tablespoons Plum Extract (or Apricot/Apple Jam) (sweet and fruity base)
• 2 tablespoons Granulated Sugar
• 1 teaspoon Black Pepper (freshly ground)
• 1.5 pounds Pork Butt (or Pork Shoulder) (thinly sliced, about 1/8‑inch thick)
• 1 Large Onion (thinly sliced)
• 4 Green Onions (cut into 2‑inch pieces)
• 1 Serrano Chili (thinly sliced)
• 1 Red Chili (thinly sliced (optional for extra heat))
• 1 tablespoon Vegetable Oil (for high‑heat stir‑fry)
• 1 teaspoon Sesame Oil (drizzled at the end for aroma)
• 1 tablespoon Toasted Sesame Seeds (for garnish)
• 8 large Lettuce Leaves (for wrapping (optional))

Instructions

1. Prep Aromatics

   Peel and mince 10 garlic cloves. Thinly slice the large onion. Cut the green onions into 2‑inch pieces. Slice the serrano and red chilies thinly.

   Time: PT10M

2. Make the Bulgogi Sauce

   In a mixing bowl combine 2 Tbsp gochugaru, 2 Tbsp mirin, 2 Tbsp soy sauce, 1½ Tbsp fish sauce, 2 Tbsp plum extract (or apricot/apple jam), 2 Tbsp sugar, and 1 tsp black pepper. Add the minced garlic and stir until the sugar dissolves. Let the sauce sit for about 5 minutes to thicken slightly.

   Time: PT5M

3. Marinate the Pork

   Thinly slice 1.5 lb pork butt. Place the pork in the bowl with the sauce, add the sliced onion, and toss to coat each piece evenly. Cover and refrigerate for 20‑30 minutes (or up to overnight for deeper flavor).

   Time: PT30M

4. Stir‑Fry the Pork

   Heat a large skillet over high heat. Add 1 Tbsp vegetable oil and swirl to coat. Add the marinated pork (including onions) in a single layer. Cook, stirring occasionally, for about 8‑10 minutes until the pork is browned and cooked through and the onions have softened.

   Time: PT10M

   Temperature: high heat

5. Finish and Garnish

   Add the remaining green onion pieces and sliced chilies to the skillet. Stir‑cook for another 1‑2 minutes. Remove from heat, drizzle 1 tsp sesame oil, and sprinkle toasted sesame seeds.

   Time: PT2M

6. Serve

   Transfer the spicy pork bulgogi to a serving plate. Serve hot with steamed rice and lettuce leaves for wrapping. Optional: drizzle a little more sesame oil or serve with kimchi on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

15 g

Fat

22 g

Fiber

2 g