Originally posted May 13, 2012

spicy pork bulgogi

spicy pork bulgogi by joanie

Freeze the pork for a couple hours so that it's easier to cut it real thin. Seriously, it tastes better that way.


  • 1/2 yellow onion, grated
  • 3 cloves garlic, pressed
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp Korean red pepper paste
  • 1 tbsp Korean red pepper powder
  • 1 tbsp sesame oil
  • 1/2 tbsp toasted sesame seeds
  • 1 lb boneless pork chop, thinly sliced
  • green onions, thinly sliced
  • toasted sesame seeds
4 servings


Whisk together the onion, garlic, soy sauce, sugar, red pepper paste, sesame oil, sesame seeds, and red pepper powder until the sugar has dissolved.

Add the meat and let sit for at least an hour.

Grill the meat or cook it in a lightly oiled cast iron skillet over high heat until the edges of the meat get crispy. Cook in batches to prevent crowding.

Top with green onions and toasted sesame seeds. Serve with fresh veggies and steamed rice.

90 minutes



There are no comments. Be the first to add one.

Adapted from

views saves adapts comments
2,380 1 0 0