Tender Pork Bulgogi (Marinated Pork) with Fruit Juice
A tender pork bulgogi main dish marinated in fruit juice and stir-fried over high heat until dry and savory.
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 tender and savory pork bulgogi is made with thinly sliced pork belly that has just the right amount of fat. Adding fruit juice to the marinade removes any gamey meat odor and brings out a pleasant, aromatic sweetness. Stir-frying it over high heat in scallion-infused oil until no liquid remains makes it a wonderful meal or accompaniment to drinks.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork for bulgogi500 g (thinly sliced pork belly, front leg, or back leg, etc.)
- Onion1/2 (large)
- Carrot1/4
- Large green onion (daepa)1 stalk
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Oyster sauce1 1/2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1/2 tbsp
- Minced garlic2 tbsp
- Minced ginger (or ginger juice)1 tsp
- Toasted sesame oil1 tbsp
- Ground black pepper1/2 tsp
- Toasted sesame seeds1 tbsp
- Apple juice (or fruit juice)4 tbsp
- Add all marinade ingredients to the meat, mix well, and marinate for 30 minutes.
- Prepare pork cut for bulgogi; front leg, back leg, or thinly sliced pork belly all work fine.
- Adding fruit juice to the pork marinade eliminates gamey odors and brings out a fragrant sweetness, making the bulgogi taste even better. (Summon whatever neglected drinks are hiding in the back of your fridge: orange juice, apple juice, pear juice, etc.)
Steps
Prepare pork cut for bulgogi; front leg, back leg, or thinly sliced pork belly all work fine.
Personally, I used thinly sliced pork belly because the fattier cut is more tender and savory.
Since it was frozen, let it sit at room temperature to thaw slightly.
Prepare the vegetables—onion, carrot, Cheongyang chili pepper, and large green onion—and slice them not too thinly.
Add all marinade ingredients to the meat, mix well, and marinate for 30 minutes.
Heat 3 tbsp of cooking oil and add half of the large green onion, stir-frying until golden to bring out the aroma.
Add the meat, and once it is about half cooked...
Add the carrot and onion and stir-fry.
Finally, add the chili pepper and the remaining large green onion, and stir-fry over high heat until completely dry and slightly charred to finish.
Ppunwife's tips
- Heat 3 tbsp of cooking oil and add half of the large green onion, stir-frying until golden to bring out the aroma.
- Finally, add the chili pepper and the remaining large green onion, and stir-fry over high heat until completely dry and slightly charred to finish.
FAQ
What cut of meat should I use for bulgogi?
Besides thinly sliced pork belly, you can use any cut, such as front leg (picnic shoulder) or back leg (ham). Choosing a cut with a moderate amount of fat makes it much more tender and flavorful.
Can I use other drinks instead of apple juice in the marinade?
You can substitute various fruit juices or beverages found in your refrigerator, such as pear juice or orange juice.
How long should I marinate the meat?
After mixing the prepared marinade evenly with the meat, let it marinate for about 30 minutes.
Is there a trick to stir-frying so water doesn't pool?
The key is to add the remaining vegetables in the final step and stir-fry vigorously over high heat until all the moisture evaporates and the meat is nicely browned.
