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This Korean Pork Bulgogi is the perfect way to dress up lean pork tenderloin. Thinly slice and marinate the pork in a flavor-rich Korean marinade. The result is ultra-tender pork full of savory, spicy and umami flavors. Serve the charred BBQ pork in lettuce wraps or as bulgogi rice bowls with kimchi, scallions and sesame seeds.
Table of contents
This recipe article was originally published in September of 2021, it has since been updated with helpful tips and clearer instructions.
Why I Love This Recipe for Pork Bulgogi
Pork bulgogi (Dwaejibulgogi) is one of the quickest and easiest pork dishes you can make. And since it’s marinated you can prep it ahead of time! Which means most of the work is done before the dinner hour rolls around. The thin slices of pork cook up in just minutes, so you can have dinner on the table in no time.
The marinade for this bulgogi pork is my go-to marinade for all types of bulgogi. I’ve tested and used this marinade with steak, ground beef, chicken breast and chicken thighs. And it’s also perfect for pork.
And lastly, I use pork tenderloin here instead of shoulder or pork belly. It’s leaner, easier to prepare, and still deliciously tender.
Korean Pork Marinade
The marinade for bulgogi varies by region. Most often it consists of onion, ginger, sesame oil, sesame seeds, soy sauce, garlic, pepper, sugar and rice wine (mirin). Oftentimes Asian pear or pear juice is added as well because it contains a tenderizing enzyme.
In my version, I do not use the pear. It’s disputed whether or not it actually tenderizes. But feel free to ½ cup of grated Asian pear to the marinade if you’d like. I also add gochujang, which is traditional in pork bulgogi but not in beef bulgogi.
Note: I love gochujang in bulgogi marinade, so you will find I add it in most of my bulgogi recipes!
Ingredients in Pork Bulgogi
Here is a quick rundown of what you’ll need for the recipe. For ingredient amounts, jump down to the recipe card.
- Low-sodium soy sauce: I always develop recipes with low-sodium soy sauce because that’s what we always did in the test kitchen. I’ve made this recipe with regular and low-sodium soy sauce and it’s great either way. If using regular, cut down on the overall amount by 1 tablespoon. Swap in Tamari to make this gluten-free (use half the amount called for).
- Grated white or yellow onion: use a large whole grater to grate the onion.
- Sweetener: honey or brown sugar work.
- gochujang: adds a sweet and spicy kick to the marinade.
- Ginger and garlic: you’ll need fresh of both! Don’t skip these or swap with dried.
- Mirin: sweetened rice wine—key for adding some sweetness and a bit of acid. If you don’t have it, increase the amount of honey or brown sugar you use by 2 teaspoons.
- Black pepper: an aromatic layer of heat.
- Pork tenderloin: pork tenderloin soaks up the flavors of the marinade beautifully! To make thinly slicing easier, briefly freeze the tenderloin, this will firm it up and make it easier to slice.
- Scallions: to finish the dish.
Spicy Pork Bulgogi Tip
Pork bulgogi is often referred to as Spicy Pork Bulgogi, Dwaeji Bulgogi, Gochujang Bulgogi or Jeyuk Bokkeum. It’s spicer than beef bulgogi, so if you like food on the spicier side, add an additional 1–2 tablespoons of gochujang. A heaping teaspoon of red pepper flakes will also work.
How to Make This Pork Bulgogi Recipe
This is an overview of the recipe, with step-by-step photos to guarantee success. Find the full recipe in the recipe card.
- Slice the pork tenderloin into 1/8-inch to 1/4-inch thick slices.
- In a medium bowl, whisk together the soy sauce, onion, honey, gochujang, ginger, mirin, garlic and black pepper in a large bowl. Add the sliced pork and toss to coat; cover and refrigerate at least 4 hours, or up to overnight.
Stove Top
- Heat a cast-iron skillet over medium-high for 5 minutes. Brush the skillet with oil and, working in batches, arrange the pork in a single layer in the pan.
- Avoid overcrowding as that will steam the meat instead of searing it. Cook the pork until charred and just cooked through, 1½–2 minutes per side; transfer to a serving platter. Repeat the cooking process with the remaining slices of pork.
TIP: If you’re cooking in batches, I recommend either serving as it comes off the skillet or adding all the batches back into the skillet and heating just to warm through right before serving.
Grill
- Prepare a charcoal or gas grill for high heat. Brush grill grate clean; brush grate with oil to coat. Working in batches if needed, arrange sliced pork on the grate and grill just until cooked through and browned, about 1½ minutes per side.
Bulgogi Pork Make Ahead Tip
The pork can marinate in the refrigerator for up to 24 hours. I wouldn’t marinate longer than 24 hours. To prep pork bulgogi farther in advance, you can freeze the pork and marinade together until ready to use. Let it thaw in the refrigerator until ready to use—it’ll likely take 2 days to thaw in the fridge.
Storage and Reheating Korean BBQ Pork
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat until warmed through.
How to Serve Pork Bulgogi
It’s commonly served in perilla leaves or large lettuce leaves (green or red) with some ssamjang. I will most often serve it over rice with kimchi, chunks of cucumber, scallions and sesame seeds.
Bulgogi Pork FAQs
Sure! You can use thinly sliced pork shoulder or pork belly. If you’re looking to use a different meat altogether you can try my Beef Bulgogi, Ground Beef Bulgogi or Chicken Bulgogi.
Fresh ginger and garlic really make a difference in this dish. But if it’s the one thing keeping you from making this, go ahead and use dried ginger (1 tablespoon) and garlic powder (1 ½ teaspoons).
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Pork Bulgogi Recipe
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Ingredients
- ½ cup low-sodium soy sauce, or tamari if gluten-free*
- ½ yellow onion, grated
- ¼ cup honey, brown sugar or apricot jam
- 2 tablespoons gochujang, gluten free if needed
- 2 tablespoons chopped fresh ginger
- 2 tablespoons mirin or rice wine, optional *
- 1 tablespoon chopped garlic
- ¼ teaspoon cracked black pepper
- 2 pounds pork tenderloin, cut into ⅛–¼-inch thick slices
- 2 teaspoons avocado or grapeseed oil
- 1 bunch scallions, cut into 1-inch pieces
Serve with
- Toasted sesame oil
- Thinly sliced serrano
- Toasted sesame seeds
- Cooked rice for serving
- Kimchi
- Thinly sliced English cucumber
Instructions
- Whisk together soy sauce, onion, honey, gochujang, ginger, mirin, garlic and black pepper in a large bowl. Add pork and toss to coat; cover and refrigerate at least 4 hours, or up to overnight.
Cook on the Stove Top
- Heat a cast-iron skillet over medium-high for 5 minutes. Brush grates of pan with avocado or grapeseed oil. Using tongs, transfer pork slices, letting excess marinade drip off, to skillet in a single layer, making sure not to overcrowd. Cook pork until charred and just cooked through, about 1–1½ minutes per side; transfer to a serving platter.
- Repeat cooking process in batches with remaining pork.
Cook on the Grill
- Prepare a charcoal or gas grill for high heat. Brush grill grate clean; brush grate with oil to coat. Working in batches if needed, making sure to not over crowd, arrange sliced pork on the grate and grill just until cooked through and browned, about 1½ minutes per side.
- Reduce heat to medium. Strain the remaining marinade into now empty skillet and add any juices released from cooked pork. Bring to a simmer, scraping up browned bits from the pan, adn cook until thickened and silky, 3–4 minutes. Off heat, add pork back to the skillet and stir to coat.
- Transfer pork back to skillet and top with scallions, serranos, sesame seeds and a drizzle of toasted sesame oil.
- Serve with cooked rice, kimchi, and sliced cucumber.
Notes
Nutrition
This was fantastic! Even my pickiest eater was out of her room investigating the wonderful smells of it cooking, and then had two helpings. Thank you!
I let it marinate 24 hours. The family loved it. I simmered the marinade to thicken it and put it over the rice.