Pork Bulgogi
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Korean-Inspired Pork Bulgogi – thin slices of pork, marinated in soy, garlic and pear, then pan-seared until golden. Simple, fast, and ridiculously flavorful.
A Longtime Favorite at Our House
Back in the day, and I mean decades ago, I used to watch Food Network religiously. I’d sit there soaking up every recipe, every tip, every little moment of magic chefs pulled off on screen. That’s where it all started for me. Watching those shows made me want to get into the kitchen and try things. Recreate the flavors. Make them my own.
This blog? It was born from those moments. Remo and I have always cooked together, still do. We’d try recipes we saw on TV, recreate dishes from restaurants, and somewhere along the way, I started sharing them online. This Pork Bulgogi? It’s one of the originals. I first posted it way back in 2012, and it’s stuck around for good reason.
The marinade is what makes it. That punchy mix of garlic, soy, ginger, and grated pear, it clings to the pork, seeps into every slice, and caramelizes like a dream once it hits a hot pan. I use pork tenderloin cut into long thin strips, even though traditional versions use pork belly. But hey, tenderloin’s leaner and still delivers big flavor. We’ve updated the recipe with new photos and clearer instructions, but the heart of it? Still the same. Still one of our weeknight favorites.
Why You’ll Love This Pork Bulgogi
- It’s a classic for a reason. I first shared this recipe back in 2012 and it’s still going strong today, that should tell you something.
- Packed with flavor. The marinade does all the heavy lifting here. It’s savory, sweet, garlicky, and has just the right amount of heat.
- Cooks Quick. Thin slices of pork cook in minutes, making this perfect for busy weeknights.
- Restaurant vibes at home. Skip the takeout, this one delivers those bold, smoky flavors right from your skillet.
- Versatile. Serve it over rice, tuck it into lettuce wraps, or stuff it in a bao bun if you’re feeling a little extra.
- Make ahead friendly. Marinate the pork ahead of time and dinner basically cooks itself.
Before You Start: Tips & Ingredient Notes
- Pork tenderloin is my go-to here. It’s lean, easy to slice, and soaks up all that marinade like a dream. But if you want to go more traditional? Pork belly is the real deal in Korean kitchens. It’s fattier and richer, absolutely delicious, but you’ll want to slice it extra thin and cook it hot so it crisps instead of stews.
- Slicing tip: Pop your pork in the freezer for 10–15 minutes before cutting. It firms it up just enough to make slicing into thin strips way easier (and less annoying).
- That pear is doing more than you think. Not just for sweetness, it tenderizes the meat. Can’t find a pear? Swap in a sweet apple or even kiwi. Just don’t skip it, it’s key to that perfect texture.
- Marinate longer if you can. Thirty minutes will do the trick in a pinch, but a couple hours, or even overnight in the fridge, will give you so much more flavor.
- Hot pan, don’t crowd it. You want caramelized, slightly charred edges. If your pan’s too full, you’ll steam the pork instead of sear it. Work in batches and be patient. That golden crust is worth it.
Serving Suggestions
Pork Bulgogi is a total flavor bomb, so keep the sides simple and let that pork shine:
Jasmine Rice
Thai Cucumber Salad
Pickled Red Onions
Sesame Noodles
Frequently Asked Questions
Can I use pork belly instead of pork tenderloin?
Absolutely! Pork belly is actually more traditional in Korean bulgogi. It’s richer and fattier, which makes it extra flavorful. Just make sure to slice it thin and sear it hot so you get those golden crispy edges without turning it rubbery.
Do I really need the pear?
Yes, you really do. The pear isn’t just for sweetness, it’s a natural tenderizer and gives the meat that melt-in-your-mouth quality. No pear? Try a sweet apple or even a little grated kiwi.
How spicy is this?
That’s totally up to you. The red pepper flakes add a gentle heat, but you can scale them up or down depending on your spice tolerance. Want zero heat? Skip ’em altogether, the garlic, soy, and sesame oil still pack a punch.
Can I make it ahead of time?
For sure. The pork can marinate up to 8 hours in the fridge, and once it’s cooked, it keeps beautifully. It’s even better the next day, reheated and piled into lettuce cups or over rice.
Can I grill it instead of pan frying?
Yes and yes! If you’ve got a hot grill, this pork does amazingly well on it. Just oil your grates and make sure the slices don’t fall through, grill baskets help.
Storage + Reheating
- Fridge: Let the pork cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days.
- Freezer: Freeze the cooked pork in a freezer-safe container or bag. Press out as much air as possible and it’ll last up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Skillet: Add a splash of water or broth to keep it juicy, then reheat over medium heat until warmed through. Microwave: Reheat in short bursts (30 seconds at a time), stirring in between to avoid overcooking. Air Fryer: Works too! Just don’t crank the heat too high,350°F for about 4–5 minutes should do it.
Try These Korean Inspired Recipes Next
- Korean Beef Bulgogi
- Korean Fried Chicken
- Bibimbap (Korean Rice Bowl)
- Korean Style Pork Chops
- Korean Beef Stir Fry
- Korean Beef Tacos
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Pork Bulgogi
Ingredients
- 1 pound pork tenderloin (cut into thin pieces)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (peeled and grated, about 1 inch piece)
- ¼ cup soy sauce (low sodium)
- 1 tablespoon red pepper flakes
- ½ medium pear (grated)
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar (packed)
- 2 tablespoons vegetable oil (for cooking meat)
- 2 green onions (chopped for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well.
- Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
- Add 1 tablespoon of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 2 or so minutes until it's browned on both sides. Remove the meat from the skillet to a bowl and set aside.
- Add the remaining tablespoon of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
- Serve over cooked rice or noodles and garnish with chopped green onions.
Equipment
Notes
- Pork Cuts: I usually go with pork tenderloin because it cooks quickly and soaks up all that marinade like a champ. But if you want to go more traditional, pork belly (thinly sliced) brings a fatty richness that’s just chef’s kiss. Either way, slice it thin, like thinner than you think.
- Pear Substitute: Don’t have a pear? A sweet apple like Fuji or Gala works. Heck, even kiwi in a pinch. It’s there to tenderize and add a bit of sweetness, not to be fancy.
- Marinating Time: I know life is chaotic, so if you only have 30 minutes, go for it. But if you’ve got time to chill (or remember to prep ahead), let it sit for a few hours. The flavor payoff is worth it.
- Searing Tips: Get that pan hot, like, properly hot, before you throw in the pork. Don’t overcrowd the pan or you’ll steam the meat and lose that caramelized goodness. I cook it in two batches and yes, that’s a little more work, but I want flavor, not boiled pork.
- Serving Ideas: I usually throw it over rice, but noodles? Also amazing. Lettuce wraps? Love it. Or just eat it out of the pan with a fork. No judgment.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
