Korean Pork Bulgogi

pork bulgogi on platter with rice and lettuce

Easy and delicious pork bulgogi can be served as lettuce wraps or use it in a rice bowl or even tacos.

Prep Time10 mins

Cook Time10 mins

Total Time50 mins

Servings: servings

Ingredients

For the Pork Bulgogi:

1 1/2 lb. pork tenderloin silver skin and any visible fat removed

Bulgogi Marinade:

1/4 cup soy sauce low sodium recommended
1 Tbsp white or brown sugar
1 Tbsp Mirin or white wine, rice wine vinegar or water plus an additional 1 tsp sugar
1 Tbsp sesame oil or olive oil
1 tsp sesame seeds
2 green onions chopped
4 garlic cloves minced
Pinch of black pepper
1/4-1/2 tsp Gochugaru Korean Red Pepper Flakes optional, plus more to taste, or a pinch of regular red pepper flakes, if you'd like a little heat

For cooking:

1 Tbsp vegetable oil or other neutral cooking oil

For lettuce wraps:

Large lettuce leaves from Boston or Leaf lettuce
Cooked white or brown long-grain rice or Basmati

For garnish to serve:

Sliced green onion
Sesame seeds

Optional Gochujang Sauce:

2 Tbsp gochujang Korean chile paste or Sambal Oelek
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 clove garlic minced
2 tsp white or brown sugar
1 tsp sesame seeds
1 tsp sesame oil regular or toasted
1 tsp light or dark corn syrup or maple syrup (optional)

Instructions

Remove the silver skin and any visible fat from the pork tenderloin. Slice into thin pieces, then cut those pieces into 3 or 4 thin and long strips. Place into a large bowl or a zip lock bag.
Mix up the marinade, by combining all the marinade ingredients and stir well. Pour over the meat in the bowl or bag and toss well to coat and combine. Cover and refrigerate at least 30 minutes or up to 8 hours.
1/4 cup soy sauce, 1 Tbsp white or brown sugar, 1 Tbsp Mirin, 1 Tbsp sesame oil, 1 tsp sesame seeds, 2 green onions, 4 garlic cloves, Pinch of black pepper, 1/4-1/2 tsp Gochugaru Korean Red Pepper Flakes
When ready to cook, heat oil in a skillet over medium high heat. Add all the pork with the marinade to the skillet and cook, stirring, until almost all the liquid has disappeared, 5-7 minutes. *Bulgogi is usually cooked until fairly dry and browned, but if you want a saucy bulgogi for some reason, don't cook off all the liquid. Make a slurry of 1 Tbsp cornstarch and 1 Tbsp cold water and add a bit at a time to the hot skillet, stirring after each addition, until desired sauce thickness is achieved.
Serve with lettuce leaves and cooked rice and the optional Gochujang sauce (or any spicy Asian sauce will work here).

Notes

You can serve the lettuce wraps with the optional Gochujang Sauce, or simply use Sambal Oelek, Asian Chili Garlic Sauce or even Sriracha, if you like.

You can just cook the pork bulgogi part and use the meat for a rice bowl, bibimbap or even Asian-style tacos!

Try this recipe with beef, too. Just start with any beef steak, cut into strips and make as directed.

Nutritional information is for the pork only and does not include lettuce/rice or sauce.

Nutrition