Spicy Pork Bulgogi Stir-fry (Pork Neck)
Pork Neck Stir-fry: A Delicious Pork Dish Perfect for Bibimbap (Thinly Sliced Pork Neck)
A flavorful stir-fry made with thinly sliced pork neck. This dish is perfect for mixing with rice, offering a delightful combination of savory and slightly sweet notes.
Main Ingredients
- 600g Pork Neck (Thinly sliced pork neck recommended)
- 1 stalk Green Onion
- 1/2 Onion
- 1 Cheongyang Pepper (Korean chili pepper)
- Perilla Leaves (Optional, for extra flavor!)
Pork Marinating Ingredients
- 2 Tbsp Soy Sauce
- 1 tsp Minced Garlic
- 1 Tbsp Sugar
- Pinch of Black Pepper
Spicy and Sweet Sauce
- 1/4 Onion
- 3-4 cloves Whole Garlic (Can be substituted with 1 Tbsp minced garlic)
- 1/4 tsp Grated Ginger (Use a very small amount)
- 1/2 cup Water
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- Pinch of Black Pepper
- 4 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 2 Tbsp Soy Sauce
- 1 tsp Minced Garlic
- 1 Tbsp Sugar
- Pinch of Black Pepper
Spicy and Sweet Sauce
- 1/4 Onion
- 3-4 cloves Whole Garlic (Can be substituted with 1 Tbsp minced garlic)
- 1/4 tsp Grated Ginger (Use a very small amount)
- 1/2 cup Water
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- Pinch of Black Pepper
- 4 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Cooking Wine (Mirin or Sake)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the green onion and Cheongyang pepper diagonally. Thinly slice the onion, and if you’re using perilla leaves, slice them thinly as well. Set them aside.
Step 2
Now, let’s create the flavorful base for the bulgogi. In a blender, combine 1/4 onion, 3-4 cloves of whole garlic (or 1 Tbsp minced garlic if you don’t have whole cloves), a tiny amount of grated ginger (about 1/4 to 1/5 tsp), and 1/2 cup of water. Blend until smooth. Using a blender helps the ingredients break down smoothly, creating a better sauce consistency. Be cautious with the ginger, as its flavor is quite strong.
Step 3
Pour the blended onion mixture into a bowl. Add 3 Tbsp of gochugaru, 2 Tbsp of soy sauce, a pinch of black pepper, 4 Tbsp of corn syrup, and 1 Tbsp of cooking wine. Stir everything together thoroughly with a spoon until well combined to create the delicious sauce.
Step 4
Heat a pan over high heat and add the thinly sliced pork neck. Add the marinating ingredients: 1 tsp minced garlic, 2 Tbsp soy sauce, and a pinch of black pepper. Stir-fry quickly. Since thinly sliced pork cooks very fast, be careful not to burn it.
Step 5
Once the pork is about halfway cooked, add 1 Tbsp of sugar and continue to stir-fry with the pork. The sugar will add a touch of sweetness and help the sauce meld beautifully with the meat, resulting in an even more delicious bulgogi.
Step 6
When the pork is fully cooked, pour in all of the prepared sauce. Mix well to ensure the sauce coats the meat evenly.
Step 7
At this stage, the sauce might seem a bit too liquidy, but don’t worry! As the pork releases its fat and the sauce simmers, it will thicken to the perfect consistency for mixing with rice. Continue to cook over medium heat.
Step 8
Stir-fry until the pork fat and sauce are well combined and no longer separate, and the mixture looks rich and cohesive. This process allows the flavors to deeply penetrate the meat.
Step 9
Add all the sliced green onion, onion, and Cheongyang pepper to the pan. Stir-fry briefly, just until the vegetables are slightly softened but still retain some crispness. Avoid overcooking, as this will make them mushy.
Step 10
Turn off the heat while the onion is still slightly crisp. Serve the delicious pork neck bulgogi on a plate. If you like, you can drizzle a little sesame oil over the top for an extra nutty aroma.
Step 11
I happened to have perilla leaves in the refrigerator, so I thinly sliced them and generously topped the bulgogi with them. The fragrant aroma of the perilla leaves paired wonderfully with the stir-fry.
Step 12
Enjoy your delicious spicy and sweet pork neck bulgogi! Bon appétit! ^^
