Korean Pork Bulgogi
Servings: 4
Calories: 595kcal
Korean Pork Bulgogi is thinly sliced, marinated pork, which has been pan-seared to perfection. Tender, moist, spicy, and full of flavour. Pork never tasted this good! Load up on both dried chili flakes and whole dried chilies if you can handle the heat!
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Ingredients
- 2 pounds pork butt, thinly sliced against the grain
- 2 cloves garlic, minced
- 4 tablespoons low sodium soy sauce
- 1 teaspoon dried red chili flakes
- 2 tablespoons fresh ginger, grated
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 4 tablespoons vegetable oil
- 1/2 cup green onions, sliced into 1 inch lengths (plus more for garnish, optional)
- 10 whole dried chilies
- 1 tablespoon sesame seeds, optional
Instructions
- In a large bowl, whisk together the garlic, soy sauce, dried red chili flakes, ginger, brown sugar, sesame oil and vegetable oil.
- Add the sliced pork to the bowl and toss well to combine, being sure to coat all of the pork with the marinade. Cover the bowl with cling wrap and refrigerate for a minimum of 30 minutes.
- Once ready, use a large skillet over medium-high heat. Sear each slice of pork on both sides until slightly charred. Remove from skillet and transfer to a platter. Continue to fry pork in batches until done.
- Using a clean skillet, over medium heat, add the already seared pork, green onions, sesame seeds, and whole dried chilies. Toss to combine.
- Cook for five minutes until green onions are wilted and chilies have partially re-hydrated.
- Plate and garnish with freshly sliced green onions and sesame seeds.
Nutrition
Calories: 595kcal | Carbohydrates: 12g | Protein: 51g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 657mg | Potassium: 1004mg | Fiber: 2g | Sugar: 8g | Vitamin A: 944IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg