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In case you want to try Beef Bulgogi, here it is! A non-spicy version that is my most popular recipe!! You will regret it if you don’t make this one. 😝
Ingredients
- 1 lb thinly sliced pork neck butt/leg/shoulder
- Pork Bulgogi Marinade
- 2 tbsp soy sauce
- 2 tbsp Korean red pepper bean paste (고추장 gochujang)
- 2 tbsp cooking rice wine or mirin
- 3 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp chopped garlic
- 1 tbsp grated or chopped fresh ginger
- 1 tbsp chopped green onions
- 1/4 tsp garlic powder
- 1 tsp Korean red chili powder +1 tsp optional (고추가루 gochukaroo)
- 1/4 tsp black pepper
Directions
- Thinly sliced pieces from the neck, shoulder or hind leg (ham area) are used for pork bulgogi. The cut I bought from my local market is from the neck (collar butt) and it’s called moksal (목살) in Korean.
- Make the marinade by mixing all of the ingredients above.
- Mix the pork slices and the sauce together and marinate for at least 15 min. or more the better. You can marinate pork bulgogi in the fridge for up to a day.
- The best way to cook pork bulgogi is to BBQ it over a grill. But it’s not easy to just directly cook them over the conventional American BBQ grill because the pieces can fall through. Koreans usually use a grill that have smaller openings.
- If using a standard American style grill, you can put a piece of tin foil and poke holes into it with a fork so some direct heat can come through.
