Korean•comfort
Bulgogi
Authentic and easy bulgogi recipe with sliced pork belly and Korean red chili paste. Bulgogi is great with steamed rice as a bulgogi bowl or wrapped with lettuce or Perilla leaves.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound (500g) pork belly (or pork shoulder, thinly sliced)
- 1/2 medium onion (thinly sliced)
- 2 - 3 stalks scallion (roots removed, cut into 2 inch (5 cm) lengths)
- 1 tablespoon oil
- 3 tablespoons Korean red chili pepper paste* (gochujang)
- 1 tablespoon Korean red chili pepper flakes (gochugaru)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine (or mirin)
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon garlic (minced )
- 1 tablespoon ginger (grated )
- 1/8 teaspoon black pepper
Instructions
- 1
Mix all the Bulgogi Marinade ingredients well.
- 2
Cut the pork belly into bite-sized pieces, about 2 inches (5 cm) in length.
- 3
Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour, or preferably overnight.
- 4
Heat a grill pan or skillet over medium-high heat and add the oil. Cook the pork slices until they are cooked through and slightly caramelized, turning them over once.
- 5
Dish out and serve immediately with steamed rice.