Ingredients

The following ingredients have 3 Servings
  • 1 1/2 lb. pork tenderloin (silver skin and any visible fat removed)
  • 1/4 cup soy sauce (low sodium recommended)
  • 1 Tbsp white or brown sugar
  • 1 Tbsp Mirin (or white wine, rice wine vinegar or water plus an additional 1 tsp sugar)
  • 1 Tbsp sesame oil (or olive oil)
  • 1 tsp sesame seeds
  • 2 green onions (chopped)
  • 4 garlic cloves (minced)
  • Pinch of black pepper
  • 1/4-1/2 tsp Gochugaru Korean Red Pepper Flakes
  • 1 Tbsp vegetable oil (or other neutral cooking oil)
  • Large lettuce leaves (from Boston or Leaf lettuce)
  • Cooked white or brown long-grain rice (or Basmati)
  • Sliced green onion
  • Sesame seeds
  • 2 Tbsp gochujang Korean chile paste (or Sambal Oelek)
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 clove garlic (minced)
  • 2 tsp white or brown sugar
  • 1 tsp sesame seeds
  • 1 tsp sesame oil (regular or toasted)
  • 1 tsp light or dark corn syrup (or maple syrup (optional))

Instruction

  • Remove the silver skin and any visible fat from the pork tenderloin. Slice into thin pieces, then cut those pieces into 3 or 4 thin and long strips. Place into a large bowl or a zip lock bag.
  • Mix up the marinade, by combining all the marinade ingredients and stir well. Pour over the meat in the bowl or bag and toss well to coat and combine. Cover and refrigerate at least 30 minutes or up to 8 hours.
  • When ready to cook, heat oil in a skillet over medium high heat. Add all the pork with the marinade to the skillet and cook, stirring, until almost all the liquid has disappeared, 5-7 minutes. *Bulgogi is usually cooked until fairly dry and browned, but if you want a saucy bulgogi for some reason, don't cook off all the liquid. Make a slurry of 1 Tbsp cornstarch and 1 Tbsp cold water and add a bit at a time to the hot skillet, stirring after each addition, until desired sauce thickness is achieved.
  • Serve with lettuce leaves and cooked rice and the optional Gochujang sauce (or any spicy Asian sauce will work here).