Korean Spicy Pork Bulgogi

Korean Spicy Pork Bulgogi

1 lb pork loin (thin, wide slices like bulgogi)
5 tablespoons soy sauce
2 garlic cloves, crushed
2 sprigs green onions (chopped)
1 yellow onion (sliced)
2 tablespoons toasted sesame seeds
1 pinch black pepper
1 tablespoon sugar or honey
3 tablespoons red pepper paste (kochi-jang)
2 tablespoons red pepper flakes

Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hour.

Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.

Serve with white rice and cabbage kim chi, turnip kim chi, and par boiled bean sprout tossed with sesame oil.

Thank you soooo much for your recipe. I absolutely love Korean Cooking. I had a girlfriend who was Korean & loved her cooking. Will you do me a favor & post the recipe for the hamburger egg rolls & spinach salad? I would greatly appreciate it.

I don’t have a recipe for hamburger egg rolls and my spinach salad recipe is just a basic one, not Korean. But you might like this Bok Choy salad.

Bok Choy Salad

¼ cup peanut oil
2 tbsp apple cider vinegar
3 tbsp sugar
1 tsp sea salt
½ tsp black pepper
6 cups bok choy, rinsed, dried and chopped into bite-size pieces
1 bunch green onions, sliced
1 package Ramen noodles, crushed (save the seasoning packet for another use)
1/3 cup wasabi peas

Put the first 5 ingredients in a jar with a tight fitting lid and shake well. Toss remaining ingredients in a salad bowl. Pour the dressing over the salad. Toss and allow flavors to marinate for 30 minutes before serving.

Thank you for the Bok Choy recipe I’m sure I will like it.

You are welcome.