Gisa Sikdang Style Pork Bulgogi at Home
Master the Art of Grilling Pork Bulgogi Like a Gisa Sikdang! A Deliciously Grilled Pork Bulgogi Recipe
Recreate the beloved Gisa Sikdang (driver’s restaurant) style soy-sauce based pork bulgogi with a hint of smoky flavor right in your own kitchen! If you’ve found yourself hesitant to splurge on pork bulgogi lately due to rising prices, this recipe is for you. Pork bulgogi, often shortened to ‘bulgogi baekban’, is a dish that pairs perfectly with rice. Now you can enjoy this incredibly satisfying meal at home for a fraction of the cost, achieving that authentic restaurant taste.
Main Ingredients
- 600g Pork Shoulder (thinly sliced for bulgogi)
Marinade Ingredients
- 1/5 Onion (approx. 40g)
- 4 Tbsp Green Onion (approx. 40g)
- 2 Tbsp Sugar (approx. 20g)
- 1/5 tsp Ginger Powder (approx. 1g)
- 5 Tbsp Soy Sauce (approx. 40g)
- 2 Tbsp Corn Syrup (approx. 20g)
- 1 Tbsp Oyster Sauce (approx. 12g)
- 2/3 Tbsp Minced Garlic (approx. 15g)
- 1 Tbsp Sesame Oil (approx. 5g)
- 2-3 Pinches Black Pepper
- 1/5 Onion (approx. 40g)
- 4 Tbsp Green Onion (approx. 40g)
- 2 Tbsp Sugar (approx. 20g)
- 1/5 tsp Ginger Powder (approx. 1g)
- 5 Tbsp Soy Sauce (approx. 40g)
- 2 Tbsp Corn Syrup (approx. 20g)
- 1 Tbsp Oyster Sauce (approx. 12g)
- 2/3 Tbsp Minced Garlic (approx. 15g)
- 1 Tbsp Sesame Oil (approx. 5g)
- 2-3 Pinches Black Pepper
Cooking Instructions
Step 1
Finely mince 1/5 of an onion (about 40g). While blending might seem efficient, it often leaves a lot of onion stuck and creates extra dishes to wash. Finely dicing will release plenty of flavorful juices.
Step 2
Chop the green onion finely. You’ll want to measure about 4 heaped tablespoons, which is approximately 40g. The fresh aroma of green onion helps to eliminate any gamey odor from the pork and adds a layer of savory flavor.
Step 3
Take your 600g of thinly sliced pork shoulder (about 2-3mm thick), often sold as bulgogi meat at the market. Cut it into bite-sized pieces, about 5-6 cm wide. (Tip: You can ask your butcher to slice it to the thickness of pork for stir-fry, known as ‘jeyuk bokkeum’, for convenience.)
Step 4
In a bowl, combine the minced onion and green onion. Add all the remaining marinade ingredients: sugar, ginger powder, soy sauce, corn syrup, oyster sauce, minced garlic, sesame oil, and black pepper.
Step 5
When measuring sugar, be mindful that a heaped tablespoon can easily exceed 10g. Slightly level off the spoon to ensure the sweetness is balanced and doesn’t overpower the other flavors.
Step 6
Ginger powder is optional, but highly recommended! It does a fantastic job of removing any pork odor and significantly elevates the overall taste of the dish.
Step 7
For stir-fried dishes like this, using regular soy sauce (jin ganjang) is preferred. It has a higher smoke point compared to brewed soy sauce, making it more suitable for stir-frying without burning easily.
Step 8
Many ask if they can substitute corn syrup with oligosaccharide. ‘Prato’ oligosaccharide isn’t a good substitute as its sweetness diminishes when heated. However, ‘Isomalto’ oligosaccharide can be used, though you might want to slightly reduce the amount. Check the product label to identify which type you have.
Step 9
Mix all the marinade ingredients thoroughly until the sugar is completely dissolved. Ensuring the marinade is well combined is key for even flavor distribution onto the pork.
Step 10
Add the pork to the marinade. Gently massage and break apart any clumps of meat so the marinade coats each piece evenly. Once mixed, cover the bowl with plastic wrap and refrigerate for 3-4 hours. This marinating and resting period allows the flavors to deepen and the meat to become more tender.
Step 11
Heat a pan over high heat. Add the marinated pork. While some recipes suggest medium-low heat for marinated meat, this recipe benefits from high heat. The sugar and corn syrup add sweetness, but the onion provides moisture, preventing it from burning too quickly. Since the pork is thinly sliced, it cooks fast, ensuring the sauce caramelizes beautifully before the meat overcooks.
Step 12
Instead of constantly stirring, let the meat cook undisturbed for about 20-30 seconds before giving it a toss. Repeat this process. This technique allows the pork’s own rendered fat to caramelize with the sauce, creating a richer, more delicious flavor, almost like it’s being fried.
Step 13
When the pork is about 90% cooked, use a kitchen torch to impart a smoky char. This recipe is designed with grilling in mind, so the marinade is slightly lighter. The smoky flavor from the torch fills in any gaps, creating the authentic taste. If you don’t have a torch, simply maintain high heat and cook until the pork is slightly crispy – it will still be incredibly delicious!
Step 14
Finally, sprinkle with sesame seeds to your preference. The nutty flavor of sesame seeds adds a final touch of deliciousness.
Step 15
Enjoy this pork bulgogi simply as a side dish, or wrap it in lettuce with rice and other accompaniments for a delightful meal. You can now savor authentic Gisa Sikdang-style pork bulgogi at home!
