Korean Spicy Pork Bulgogi (돼지불고기)

Directions

• Before We Start

  Slicing the Pork: If you don’t have a super sharp knife, freeze the pork for 20–30 minutes before slicing for thinner, cleaner cuts.
  Marination Time: Overnight is ideal, but if in a rush, 1 hour will work as well.
  Serving Suggestion: This goes perfectly with short grain white rice and banchan. Such as kimchi, pickled radish, veggie pancakes, broccoli, and cucumber salad.

• Slice and Salt the Pork

  Cut pork butt along the natural separations of fat and muscle into 2-inch thick logs. Slice thinly (1/16 in is ideal), pat dry with a towel to remove excess moisture, and place in a large bowl. Sprinkle with salt and mix well.

• Grate and Mince

  Peel, then grate half an apple using the fine side of a box grater. Mince the garlic and peel then mince ginger.

• Make the Marinade

  To the pork, add: grated apple, gochujang, gochugaru, soy sauce, allulose or sugar, mirin, honey, garlic, ginger, black pepper, and MSG. Mix well until the pork is fully coated. Cover and refrigerate for at least 1 hour.

• Prep the Onion

  Slice your onion into thin half moons, about 1/8 to 1/4 inch thick. Toss with the marinated pork to coat just before cooking.

• Sear the First Batch

  Heat a 12″ cast iron skillet over medium-high heat. Add 1 tbsp sesame oil and swirl to coat. Once it begins to smoke lightly, add half the pork and onions, laying flat without stacking. Let sear undisturbed for 3–4 mins until browned, then stir and flip. Cook another 3–4 mins until caramelized. Transfer to a plate.

• Cook the Second Batch

  Add remaining 1 tbsp sesame oil and repeat the searing process with the rest of the pork and onions. Once cooked, return the first batch to the skillet and mix everything together. Warm for 1 more minute.

• Garnish and Serve

  Top with toasted sesame seeds.
  Optional: garnish with thinly sliced green onions and jalapeño or fresno chilis.
  Serve immediately and enjoy.