Quick & Easy Pork Bulgogi (Soy Sauce Based)
Deliciously Sweet and Salty Pork Bulgogi Recipe, Perfect for Kids!
I’ve made a wonderfully sweet and savory pork bulgogi with soy sauce, which is also great as a side dish for children! You can make it super fast without the hassle of grinding fruit yourself, just by using a pre-made pear juice. I usually enjoy spicy, sweet pork stir-fries like Jeyuk Bokkeum, but my kids can’t handle the spice, so these days, I make pork bulgogi more often. It’s so convenient to whip up with just a few seasonings and quickly stir-fry. It makes a fantastic main dish without needing a lot of ingredients!
Main Ingredients- 500g Pork Shoulder (lean and tender cut)
- 1/3 bunch Scallions (chopped)
Cooking Instructions
Step 1
First, prepare the pork shoulder. Pork shoulder is a great choice for its affordable price and lean, tender taste. If you prefer a bit more fat, you can also use pork belly or neck. If the meat is in a large chunk, gently separate it into thinner pieces with your hands. Use paper towels to lightly pat and remove any excess blood. Removing the blood helps reduce any gamey odor and results in a cleaner taste.
Step 2
In a large bowl, place the pork after patting it dry. Now, add all the prepared seasoning ingredients. First, pour in 90ml of ‘Gala-mandeun Bae’ (pre-made pear juice). This pear juice tenderizes the meat and adds natural sweetness. Next, add 3.5 tablespoons of soy sauce, 2.5 tablespoons of sugar, 1.5 tablespoons of minced garlic, a pinch of ginger powder for aroma, and a pinch of sesame seeds. (*Tip: I like to add the sesame oil and black pepper at the end, after cooking. This prevents their flavors from evaporating due to heat. Also, if you want a darker color, you can add a tiny bit of dark soy sauce, but it’s delicious without it too. I only used scallions, but feel free to add onions, carrots, or mushrooms if you like!*)
Step 3
Put on a pair of disposable gloves and gently knead the pork with the seasonings. Make sure the marinade coats every piece of meat thoroughly. This step is crucial for allowing the flavors to penetrate deeply into the pork.
Step 4
While you can cook it immediately, if you have the time, let the marinated pork rest in the refrigerator for about 30 minutes to 1 hour. This marinating time allows the flavors to meld and the meat to become even more tender and flavorful. If you’re short on time, even 20 minutes at room temperature will make a difference.
Step 5
Heat a frying pan over medium heat and lightly grease it. Place the marinated pork in the pan, spreading it out. Cooking over high heat can burn the marinade quickly, so medium heat is ideal. This method ensures the pork cooks through evenly without burning.
Step 6
As you stir-fry the bulgogi, you’ll notice that the pear juice in the marinade helps keep everything moist and prevents the sauce from sticking or burning. The pear juice not only tenderizes the meat but also keeps the sauce nicely hydrated, making it perfect for serving with rice.
Step 7
Once the pork is cooked through and nicely browned, use kitchen shears or a knife to cut it into bite-sized pieces. And there you have it – a wonderfully moist, tender, and perfectly sweet and savory pork bulgogi! (*Final Tip: For an extra smoky flavor, after the pork is almost cooked, you can increase the heat slightly and use a kitchen torch to quickly sear the surface. However, since I’m serving this to my kids, I prefer to keep it moist and tender. Adjust this step based on your preference!)*
