AI-generated imageMild Korean Soy-Garlic Pork Bulgogi (3 Servings)
A non-spicy Korean pork bulgogi, marinated in soy sauce, garlic and ginger instead of the red gochujang sauce used for jeyuk bokkeum. Keep the meat chilled during marinating.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Slice the onion and cut scallions into about 5 cm pieces. Keep 450 g raw sliced pork separate from ready-to-eat ingredients.
- 02
Mix 4 tbsp soy sauce, 1 1/2 tbsp sugar, 1 tbsp rice wine, 1 tbsp garlic, 1 tsp ginger, 1 tsp sesame oil, 1/4 tsp pepper and optional pear.
- 03
Coat pork thoroughly, cover and marinate in the refrigerator for at least 30 minutes. Do not leave raw meat at room temperature.
- 04
Heat a skillet over medium-high heat with 1 tbsp oil and cook onion for 1–2 minutes. Add pork in two uncrowded batches, browning before turning.
- 05
Stir-fry until the pork is cooked through and sauce coats it. For whole-cut pork, confirm at least 63°C and a 3-minute rest; thin strips should be cooked fully. Add scallions in the final minute.
- 06
Transfer to a plate, sprinkle with 1 tsp sesame and serve with rice. Replacing soy sauce with gochujang changes this mild preparation.
Helpful source links
Before you cook
Marinate raw pork in the fridge and separate boards from ready-to-eat foods. Whole-cut pork requires at least 63°C with 3 minutes' rest; cook thin slices fully. Refrigerate leftovers within two hours at 4°C or below, use within 3–4 days and reheat to 74°C. Check soy, possible wheat, sesame and alcohol in cooking wine.
Allergens: 간장(대두·제품에 따라 밀) / soy sauce (soy and possibly wheat) / しょうゆ（大豆・製品によって小麦）, 참기름·통깨(참깨) / sesame oil/seeds / ごま油・ごま, 청주·맛술(알코올 함유, 제품별 성분 확인) / cooking wine contains alcohol; check label / 料理酒・みりん（アルコール含有）
Image & source credits
AI-generated image.
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