Crispy Pork Bulgogi, ‘Kisa Sikdang’ Style
Mastering the Crispy Pork Bulgogi Secret of ‘Kisa Sikdang’ (Driver’s Restaurants) at Home!
With this single marinade, your kitchen will transform into the most popular driver’s restaurant! Get ready for an incredibly delicious pork dish that will disappear from your plate in no time.
Main Ingredients
- Pork shoulder (front leg) 600g
Secret ‘Kisa Sikdang’ Marinade
- Finely minced onion 1/4 (approx. 50g)
- Finely minced green onion 1/2 stalk (approx. 40g)
- Minced garlic 1 Tbsp (approx. 15g)
- Soy sauce 6 Tbsp (approx. 50cc)
- Oyster sauce 1 Tbsp (approx. 10g)
- Corn syrup or rice syrup 2 Tbsp (approx. 20g)
- Mirin (rice wine) 2 Tbsp (approx. 15g)
- Gochugaru (Korean chili flakes) 1/2 Tbsp (approx. 4g)
- Sugar 3 Tbsp (approx. 30g)
- Ginger powder 1/5 Tbsp (approx. 1g)
- Black pepper 1-2 pinches
- Sesame oil 1 Tbsp (approx. 5g)
- Finely minced onion 1/4 (approx. 50g)
- Finely minced green onion 1/2 stalk (approx. 40g)
- Minced garlic 1 Tbsp (approx. 15g)
- Soy sauce 6 Tbsp (approx. 50cc)
- Oyster sauce 1 Tbsp (approx. 10g)
- Corn syrup or rice syrup 2 Tbsp (approx. 20g)
- Mirin (rice wine) 2 Tbsp (approx. 15g)
- Gochugaru (Korean chili flakes) 1/2 Tbsp (approx. 4g)
- Sugar 3 Tbsp (approx. 30g)
- Ginger powder 1/5 Tbsp (approx. 1g)
- Black pepper 1-2 pinches
- Sesame oil 1 Tbsp (approx. 5g)
Cooking Instructions
Step 1
The measuring spoon used here refers to a standard Korean rice spoon, approximately 8cc. First, wash the onion and green onion, pat them dry, and then mince them as finely as possible. (Tip: For more recipes and the latest updates, visit our YouTube channel ‘Duyool’s Kitchen’! Watching our videos is a great source of motivation for creating new recipes!)
Step 2
In a large bowl, combine all the marinade ingredients and mix them thoroughly with a spoon. (For ingredients without specific weight conversions, it means they are difficult to measure with a scale or were not precisely weighed, so trust your intuition with the rice spoon!) For those who prefer precise measurements, here are approximate conversions: Onion 50g, Green onion 40g, Soy sauce 50cc, Oyster sauce 10g, Syrup 20g, Mirin 15g, Gochugaru 4g, Sugar 30g, Ginger powder 1g, Black pepper a pinch, Sesame oil 5g.
Step 3
Heat a frying pan over high heat until very hot. Add the pork shoulder slices and immediately break them apart with chopsticks or a spatula to prevent clumping. Cook until the slices start to brown and sear on each side.
Step 4
You don’t need to cook the pork completely at this stage. Once it’s about 70% cooked, pour in about 90% of the prepared marinade. Continue to stir-fry over high heat, ensuring the marinade coats the pork evenly.
Step 5
The sauce will start to reduce and thicken, creating a beautiful, glossy coating on the pork. Taste it at this point. If you feel it needs more seasoning, add the remaining marinade and continue to stir-fry until the sauce has completely evaporated and clung to the pork. (Tip: Keep stirring constantly to prevent the sauce from burning!)
Step 6
Your delicious Pork Bulgogi is ready! It’s fantastic served over a bowl of steamed rice or wrapped in fresh lettuce leaves with other banchan. Enjoy your homemade ‘Kisa Sikdang’ meal!
