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pork bulgogi
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5 from 3 votes

Pork bulgogi

This pork bulgogi takes only a few ingredients and a bit of marinating, then a quick cook for a tasty meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Korean
Servings: 4
Calories: 333kcal
Author: Caroline's Cooking


  • ¼ cup soy sauce 4 tbsp
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • ½ Asian pear peeled, core removed and grated
  • 2 scallions thinly sliced
  • 1 tbsp garlic minced (approx 3-4 cloves)
  • 1 tsp ginger minced (optional but highly recommended)
  • 1 ½ lb Smithfield Boneless Center Cut Fresh Pork Loin 680g


  • In a medium bowl, mix together the soy sauce, sugar, sesame oil, Asian pear, scallions, garlic and ginger if using. Cut the pork into thin slices, trimming any fat and sinew as you go. Cut the slices into bite sized pieces then add to the marinade and mix. Leave to marinade a minimum of 30 minutes, but ideally a few hours or overnight.
  • When ready to cook, preheat grill pan to a medium-high heat. Take slices of the pork and cook in a single layer in batches on the grill pan, turning as you see the first side is starting to cook then just a minute or two more on the other side. They will cook quickly, so watch closely. As each batch cooks, set the pork aside and keep it warm.
  • Suggest serving with rice and your favorite Korean sides eg kimchi, or lightly seasoned veg such as those in my vegetarian bibimbap.


Times above don’t include marinating time. See other notes above for more tips.


Calories: 333kcal | Carbohydrates: 10g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 895mg | Potassium: 692mg | Sugar: 8g | Vitamin C: 1.6mg | Calcium: 20mg | Iron: 1.3mg