Ingredients
- 2 pounds pork shoulder, sliced very thin
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 3 tablespoons light brown sugar
- 2 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon toasted sesame oil
- 6 cloves garlic, minced
- 2 teaspoons minced ginger
- 1/2 a Fuji or Gala apple, peeled and grated
- 1 small yellow onion, thinly sliced
- 2 tablespoons canola oil
- Sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Make the Marinade
In a large bowl, whisk together the gochujang, low-sodium soy sauce, mirin, light brown sugar, gochugaru, toasted sesame oil, minced garlic, minced ginger, and grated apple. The gochujang is thick, so keep whisking for about a minute until the marinade is smooth and uniform.
Marinate the Pork and Onion
If your pork isn’t pre-sliced, freezing it for about 30 minutes will make it much easier to slice thinly against the grain.
Add the sliced pork and the thinly sliced onion to the bowl with the marinade. Use your hands to work the marinade into the meat, ensuring every single piece is thoroughly coated.
Cover and let it marinate at room temperature for at least 45 minutes, or in the refrigerator for up to 4 hours.
Cook in Batches Until Caramelized
Heat 1 tablespoon of the canola oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it is shimmering.
Add half of the pork and onion mixture to the pan in a single layer. Do not crowd the pan; if you add everything at once, the meat will steam and you won’t get any caramelization.
Cook for ~6-8 minutes, stirring only occasionally. At first, the pork will release a lot of liquid. Let it bubble away. Once the liquid has evaporated, the sugars in the marinade will begin to caramelize on the bottom of the pan. This is what you want. Scrape up the crispy, browned bits and toss them with the pork.
Transfer the cooked pork to a platter and repeat the process with the remaining tablespoon of oil and the rest of the pork.
Garnish and Serve
Top the finished pork bulgogi with a generous amount of sliced scallions and toasted sesame seeds. Serve immediately with steamed rice and lettuce leaves for wrapping.
Pork Bulgogi
Ingredients
- 2 pounds pork shoulder sliced very thin
- 1/4 cup gochujang Korean chili paste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 3 tablespoons light brown sugar
- 2 tablespoons gochugaru Korean chili flakes
- 1 tablespoon toasted sesame oil
- 6 cloves garlic minced
- 2 teaspoons minced ginger
- 1/2 a Fuji or Gala apple peeled and grated
- 1 small yellow onion thinly sliced
- 2 tablespoons canola oil
- Sliced scallions for garnish
- Toasted sesame seeds for garnish
Instructions
- Whisk together the gochujang, soy sauce, mirin, brown sugar, gochugaru, sesame oil, garlic, ginger, and grated apple in a large bowl until smooth.
- Add the sliced pork and onion to the marinade, coating each piece thoroughly with your hands.
- Let marinate at room temperature for 45 minutes or refrigerate up to 4 hours.
- Heat 1 tablespoon of the canola oil in a large cast-iron skillet over medium-high heat until shimmering.
- Add half of the pork and onion mixture in a single layer to the hot pan.
- Cook for 6-8 minutes, stirring occasionally, until the liquid evaporates and the marinade caramelizes.
- Transfer the first batch to a platter.
- Repeat with remaining oil and pork mixture.
- Top with the sliced scallions and toasted sesame seeds.
- Serve immediately with steamed rice and lettuce leaves for wrapping.
