Tender Pork Bulgogi (Marinated Pork) in Sweet Soy Sauce
Tender pork bulgogi marinated in a soy sauce mixture and stir-fried until dry and well-browned.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This meat dish for 2 to 3 servings is easy to prepare using pork shoulder or rear leg cuts. Marinate the meat for 30 minutes in a sauce made with regular soy sauce (jin-ganjang) and green plum syrup (maesil-cheong), then pan-fry it without excess moisture to bring out its tender texture. Served with seasoned shredded green onions or wrapping greens, it makes a wonderful side dish for rice or an accompaniment for drinks.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork300 g (thinly sliced for bulgogi)
Seasoning
- Regular soy sauce (jin-ganjang)3 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))2 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot), sugar)1 tbsp
- Minced garlic1 tbsp
- Apple juice2 tbsp
- Toasted sesame oil1/2 tbsp
- Ginger juice1 tsp
- Ground black pepper1/2 tsp
- Sesame seeds
- Marinate for about 30 minutes so the flavors soak in. If using thick rib meat, marinating overnight is best.
- You can pan-fry just the meat until browned and dry, or stir-fry it moist with vegetables like onions and carrots.
Steps
1. I used pork sliced for bulgogi.
Press firmly with paper towels to remove any excess blood.
2. Add all the seasoning ingredients and mix together.
3. Add the marinade to the pork and mix thoroughly.
4. Let it marinate for about 30 minutes so the flavors soak in.
Since it is thinly sliced bulgogi meat, the seasoning absorbs quickly, but if using thick rib meat, marinating overnight is good.
Stir-fry in a pan until completely dry and nicely browned, as if searing.
You can cook just the meat dry like I did, or stir-fry it moist by adding vegetables such as onions and carrots.
Ppunwife's tips
- Since it is thinly sliced bulgogi meat, the seasoning absorbs quickly, but if using thick rib meat, marinating overnight is good.
FAQ
What can I substitute if I don't have green plum syrup?
You can use corn syrup or sugar instead of green plum syrup (maesil-cheong).
How long should I marinate the meat?
Thinly sliced bulgogi meat absorbs the flavor well in about 30 minutes, while thicker cuts like rib meat are best marinated overnight.
Can I add vegetables to stir-fry with the meat?
Yes, you can also add vegetables like onions or carrots and stir-fry it moist.
