Korean Gochujang Pork Bulgogi
Leaving the marinated pork untouched at first lets the surface brown instead of releasing too much liquid. After a 10 minute marinade, spread 380 g pork neck slices in one layer in a pan heated well over high heat and leave them for 1 minute, stir-fry about 2 minutes, then lower to medium-high and cook the onion with it for 2 more minutes. Toss in the green onion for 1 minute, then the perilla leaves for just 10 seconds over low heat, and turn off the heat before drizzling on the sesame oil.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Maesil-cheong (green plum syrup) in the marinade gives this gochujang pork neck an unusually tart finish.
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Perilla leaves, barely cooked, are mixed through the meat.
Ingredients
Instructions
- 1
Slice 380 g pork neck about 0.5 cm thick and pat off excess moisture so the marinade coats evenly.
Mix gochujang, soy sauce, Korean chili flakes, minced garlic, and plum syrup, then marinate the pork for 10 minutes.
- 2
Slice 120 g onion into 0.5 cm strips and cut the green onion into 5 cm lengths.
Fold the 8 perilla leaves, roughly slice them, and keep them separate so they can be added only at the end.
- 3
Heat the pan well over high heat, then spread the marinated pork in one layer.
Leave it untouched for 1 minute so the edges darken and the surface browns instead of releasing too much liquid.
- 4
Turn and loosen the pork as you stir-fry for about 2 minutes.
When the sauce begins to stick to the pan, lower the heat to medium-high, add the onion, and mix it through the pork.
- 5
Stir-fry for 2 more minutes, until the onion turns translucent and its sweetness blends into the sauce.
Add the green onion, toss for 1 minute until fragrant, then reduce the heat to low.
- 6
Add the perilla leaves and toss for only 10 seconds so their color and aroma stay fresh.
Turn off the heat, drizzle 1 teaspoon sesame oil over the pork, and serve with rice or lettuce leaves.
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