Savory Soy-Marinated Pork Bulgogi (Using Pork Shoulder)
How to Marinate 2kg Pork Shoulder for Delicious Soy-Marinated Bulgogi with Onion Juice
Hello everyone! It’s Henri’s sister. Today, I’m making delicious soy-marinated pork bulgogi using the economical pork shoulder cut. I might just become a master of using juices in cooking! While I enjoy drinking juices, I find onion juice a bit challenging to drink on its own, so I always use it in my cooking. I went to the supermarket today and found pork shoulder on sale at the butcher’s counter for only 10,000 won for five portions! Even though I had meat in the freezer, my desire got the better of me, and I bought it impulsively. This is thinly sliced pork shoulder for bulgogi, and I plan to marinate it all. The meat I bought weighed 2.2kg and cost only 8,620 won – an incredible deal, right? Now, let’s get started with the marinating!
Main Ingredients
- Pork shoulder, thinly sliced for bulgogi (2kg)
Marinade
- Onion juice or finely grated onion (2 packets, or about 1 large onion’s worth)
- Apple juice or finely grated apple (1 packet, or about 1/2 apple’s worth)
- Soy sauce (1 teacup, approx. 200ml)
- Minced garlic (1 heaping tablespoon, measured with a rice spoon)
- Ginger extract or finely grated ginger (optional)
- Soju or cooking wine (1/2 teacup, approx. 100ml)
- Mushrooms (optional, such as oyster or shiitake mushrooms)
- Onion juice or finely grated onion (2 packets, or about 1 large onion’s worth)
- Apple juice or finely grated apple (1 packet, or about 1/2 apple’s worth)
- Soy sauce (1 teacup, approx. 200ml)
- Minced garlic (1 heaping tablespoon, measured with a rice spoon)
- Ginger extract or finely grated ginger (optional)
- Soju or cooking wine (1/2 teacup, approx. 100ml)
- Mushrooms (optional, such as oyster or shiitake mushrooms)
Cooking Instructions
Step 1
Prepare the 2.2kg of thinly sliced pork shoulder for bulgogi, purchased for 8,620 won. While you can marinate directly in the packaging container, it’s often easier to remove the meat temporarily and mix the marinade first to avoid overflow.
Step 2
Place the pork shoulder into the marinating container. Add the marinade ingredients one by one in the specified order. It’s important to thoroughly mix and massage the marinade into the meat with your hands so it coats evenly.
Step 3
First, add 1 packet of apple juice (or the equivalent of about half a medium apple, grated). Apples help tenderize the meat and add a subtle sweetness. If you prefer a stronger apple flavor, feel free to add another packet.
Step 4
Generously add 2 packets of onion juice. Onion juice is a secret ingredient that helps eliminate any gamey odors from the pork and adds a deep, rich flavor to the sauce.
Step 5
Add about 2 tablespoons (measured with a rice spoon) of ginger extract (or finely grated ginger). Ginger is excellent for removing the pork’s smell and adding a pleasant aroma. Ginger extract is very versatile and useful to have on hand for various dishes.
Step 6
Pour in 1/2 teacup (about 100ml) of soju or cooking wine to help remove odors and enhance the flavor.
Step 7
Add 1 heaping tablespoon of minced garlic (measured with a rice spoon) for a rich and robust taste.
Step 8
Add 1 teacup (about 200ml) of soy sauce to form the base of the savory and umami flavor.
Step 9
Now, combine the pork shoulder with all the prepared marinade ingredients. Mix well with your hands, ensuring the marinade penetrates between the meat slices. If you have mushrooms, add them at this stage and mix them in. Even without mushrooms, the marinade alone will make it delicious. Let it marinate for at least 30 minutes, or preferably 2-3 hours or overnight in the refrigerator for even more tender and flavorful results.
Step 10
Portion the marinated meat into desired serving sizes and store in airtight containers or zip-top bags in the freezer for convenient future use. This is perfect for sharing with family or for quick meals. Do you also tend to buy meat impulsively when it’s on sale?
Step 11
I took one of the portioned packs and cooked it today. Marinating it in onion juice definitely made the pork shoulder incredibly tender and delicious. When stir-frying, feel free to add other vegetables like green onions, onions, or carrots according to your preference for an even more substantial and tasty dish. We finished the entire pan of bulgogi in no time! Pro tip: While it’s fine to marinate fresh, refrigerated meat and then freeze it, be cautious if you’ve thawed previously frozen meat, marinated it, and then try to refreeze it. This can lead to a decrease in quality or an off-odor. It’s best to cook thawed meat immediately after marinating.
