Wednesday, February 5, 2014

Spicy Pork Bulgogi

Over the weekend we went to a nearby town that is only 45 minutes away. It surprisingly has a lot packed into it for being fairly small, including........Korean restaurants! YES!
We went to one, coincidentally right before their lunch buffet closed. It was only $8 and I got all the banchan I could ever want. And they had the most delicious spicy pork bulgogi, it was probably my favorite.
Since then, I have vowed to recreate it. And here is my surprisingly successful attempt:

Rating: 9/10
Why: This is my rating, anyways (hubs' might be a bit lower). I was surprised at how close this recipe was to the restaurant's! I only had to add a little sugar (I made that change in my recipe below) to reach my desired sweetness (I like sweet...). But I've already had 2 servings today, and I am no meat eater. The thing that hubby didn't like was that he thought the sauce was too pasty. It's mostly red pepper paste, so that makes sense. But yes, the restaurant's was in a thinner next time I will try to thin it out a bit.

Spicy Pork Bulgogi
Serves 4-6
Adapted from HERE

1.3 lbs thinly sliced pork
1 medium onion, sliced
3 green onions, chopped
6 Tbsp red pepper paste
2.5 - 3 Tbsp sugar
2 tsp soy sauce
2 tsp garlic, minced
2 tsp ginger, minced
1/4 tsp pepper
2 tsp sesame oil
2 Tbsp white wine (original recipe calls for rice wine. I would recommend Korean rice syrup.)
1 tsp sesame seeds, plus more for garnish
1 Tbsp oil


In a large bowl, mix together the pork, onion and green onions.

In a separate bowl, mix together the rest of the ingredients to make the marinade. Pour that over the meat mixture and mix to combine. Cover with saran wrap, pushing the wrap all the way down to cling to the meat. Let that marinate in the fridge overnight (or at least 6 hours).

Heat a pan with oil over medium-high. (You might want to have a splash guard ready.) Cook the meat in batches so that each piece of meat can lay flat on the pan. Turn over the pieces after about 3 minutes, and cook 3-4 minutes more until done. Sprinkle with sesame seeds and serve over rice.


  1. Hi! This might be a stupid question but what brand (or type?) or white wine do you use for this? I ask because my husband and I don't drink any alcohol, so we never have any stocked in our house. Also I am completely clueless about wines (like will any ol' white wine from the grocery store do?). Thanks!

    1. Hi~! I actually don't drink alcohol either so my knowledge is not exactly extensive ;)
      I think any dry white wine would do, but I used Barefoot's Pinot Grigio. It's cheap and versatile; if you keep it in your fridge it will last a long time and you can use it whenever you come across random recipes like these :)

  2. Good to know; thanks for the tips!


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