Korean Bulgogi Pork Recipe


  • 1 lb pork tenderloin
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and grated, about 1 inch piece
  • ¼ cup low sodium soy sauce
  • 1 tbsp red chili flakes
  • ½ pear, grated
  • 1 tbsp sesame oil
  • 1 tbsp light brown sugar
  • 2 green onions, chopped for garnish
  • 2 tbsp vegetable oil, for cooking meat


  1. Prepare the pork tenderloin by cutting it into really thin slices. Place the meat in a ziploc bag. Set aside.
  2. In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
  3. Add 1 tbsp of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 3 minutes until it's browned on both sides. Remove from skillet to a bowl and set aside.
  4. Add the remaining tbsp of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
  5. Serve over cooked rice or noodles and garnish with chopped green onions.

You can also use boneless skinless chicken thighs or even beef such as a flank steak.

Source: Jo Cooks

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