Pork Bulgogi
This is how you get Korean BBQ at home without a special grill. The magic is in the marinade; gochujang brings the heat, while grated apple not only adds sweetness but also contains enzymes that tenderize the pork. When this hits a hot pan, the sugars in the marinade reduce and caramelize, creating a sticky, spicy glaze and deeply browned, crispy edges on the meat.
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.
Notes
For easier slicing, freeze the pork for 30 minutes before cutting against the grain.