Tuesday, March 16, 2010

Pork Bulgogi

After going to the Korean restaurant in NYC two weekends ago, I decided we needed to try making some of out own Korean food and trying new things. I'm not a huge Martha Stewart fan and I'm not sure how authentic this recipe is but we tried it just the same. I would make this again in a heartbeat. I think this would be easy to do with other types of meat as well. We enjoy the very lean pork but chicken and beef should also be decent. This also gave me the opportunity to use my wok (always a plus!). As usual J wanted some rice or noodles to accompany his pork. This is a little spicy but you can definitely decrease the amount of red pepper flakes for the more sensitive palate.

Pork Bulgogi (adapted from Martha Stewart)
Serves 2

4 large garlic cloves, minced
2 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp crushed red pepper flakes
2 tsp ginger, freshly grated
1/4 tsp ground pepper
6 oz pork loin, very thinly sliced crosswise (pounded to equal thinness if necessary)
1/2 large sweet onion, cut into wedges
1 tablespoon corn oil
sesame seeds
Boston Bibb lettuce, 6-8 whole leaves
  1. In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.
  2. Add pork and onion wedges; marinate 10-30 minutes.
  3. In a wok, heat oil over high heat. Brown pork and onion, 5 to 10 minutes. Add sesame seeds, if desired.
  4. Wrap mixture in lettuce leaves, taco style, to eat.


  1. This looks really good and simple to try for a first timer making Korean food, like me. I usually stick to Italian and Mexican foods but this is something I might just try. I found you through foodblogs list.

  2. Your blog has some tasty recipes! Have you tried a brown rice as a more healthful alternative to white rice? I like Lundberg Short Grain Brown Rice. Since it takes 50 minutes to cook, I make a big batch and freeze portions. A frozen portion can be heated quickly in the microwave.

  3. With this recipe, I opted for no rice. Personally, I don't need the rice. I don't mind brown rice but usually the amount of time it takes to make is the deterrent. The freezing idea sounds like something to try though.