Gochujang Pork Bulgogi: No-Oil, Pan-Braised Delight
Flavorful Gochujang Pork Bulgogi Cooked with Water, Not Oil!
Craving marinated meat as a side dish? This Gochujang Pork Bulgogi is a go-to recipe! Once you have the sauce ready, all you need to do is cook it. Enjoy tender, savory, and slightly spicy pork without the excess grease.
Essential Ingredients- 1kg Pork Shoulder/Front Leg, thinly sliced for bulgogi
- 1/3 Carrot, julienned
- 2 medium Potatoes, peeled and sliced 1cm thick
- 1/2 stalk Scallion (Green Onion), diagonally sliced
- 0.5 Tbsp Minced Garlic (for initial marination)
Phase 1 Marination- 1/2 large Onion, grated
- 2 Tbsp Cheongju or Mirin (rice wine, helps tenderize and remove gamey odor)
- 2 Tbsp Plum Extract (Maesil Cheong) (adds subtle sweetness and aids tenderization)
- Pinch of Black Pepper (adjust to taste)
Phase 2 Sauce- 2.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and spice)
- 1 + 1/3 Tbsp Soy Sauce (adds umami)
- 1 Tbsp Corn Syrup or Oligosaccharide (for shine and smooth texture)
- 1 Tbsp Sugar (adjust sweetness)
- 1.5 Tbsp Minced Garlic
- 1 tsp Ginger Powder (ensures no porky smell)
- 1/2 large Onion, grated
- 2 Tbsp Cheongju or Mirin (rice wine, helps tenderize and remove gamey odor)
- 2 Tbsp Plum Extract (Maesil Cheong) (adds subtle sweetness and aids tenderization)
- Pinch of Black Pepper (adjust to taste)
Phase 2 Sauce- 2.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and spice)
- 1 + 1/3 Tbsp Soy Sauce (adds umami)
- 1 Tbsp Corn Syrup or Oligosaccharide (for shine and smooth texture)
- 1 Tbsp Sugar (adjust sweetness)
- 1.5 Tbsp Minced Garlic
- 1 tsp Ginger Powder (ensures no porky smell)
Cooking Instructions
Step 1
In a large bowl, combine 1kg of pork shoulder slices with the Phase 1 marination ingredients: grated onion, cheongju (or mirin), plum extract, black pepper, and 0.5 Tbsp of minced garlic. Gently massage the marinade into the pork until well coated. Let it marinate for about 30 minutes to tenderize the meat and infuse initial flavors. (If you’re short on time, you can mix Phase 1 and Phase 2 ingredients together and marinate all at once.)
Step 2
In a separate bowl, whisk together all the Phase 2 sauce ingredients: gochujang, gochugaru, soy sauce, corn syrup (or oligosaccharide), sugar, 1.5 Tbsp minced garlic, and ginger powder. Mix until smooth and well combined, ensuring there are no lumps. This sauce can be made ahead and stored in the refrigerator.
Step 3
Add the prepared Phase 2 sauce to the pork that has already undergone Phase 1 marination. Mix everything thoroughly by hand, ensuring every piece of pork is coated evenly with the sauce. For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 12 hours to let the flavors meld and deepen. While it’s delicious cooked immediately, the marination significantly enhances the taste.
Step 4
Before cooking, add the sliced potatoes and carrots to the marinated pork. Use a pot or a deep pan and start cooking over medium heat. Once it begins to simmer, stir frequently to prevent the bottom from sticking or burning. Cooking it this way, almost like braising, allows the pork to become tender and juicy without any added oil.
Step 5
After about 17 minutes of simmering, add the diagonally sliced scallions and the remaining 0.5 Tbsp of minced garlic. Continue to cook for another 3 minutes until the scallions are tender and fragrant. This final addition brings a fresh aroma to the dish. (If the mixture seems too watery, you can increase the heat to high for 5-10 minutes before adding the scallions and garlic to reduce the liquid and concentrate the sauce.)
Step 6
Your delicious Gochujang Pork Bulgogi is now ready! Serve it generously over a bowl of warm rice or present it on a nice plate for a satisfying meal. It’s also wonderful served with fresh lettuce wraps.
