- Stir together soy sauce, sesame oil, garlic, ginger, grated pear, brown sugar, and gochujang in a medium mixing bowl.
- Add thinly sliced pork to marinade and stir to coat. Cover and refrigerate for 2 hours. Before cooking, set bowl out at room temperature for 30 minutes.
- Drain and discard marinade from pork. Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add pork in a single layer, working in two batches.
- Cook for 3 minutes without stirring. Toss with tongs and cook for 5-7 minutes longer, stirring occasionally. Edges of pork should be crispy and center cooked through.
- Transfer to a serving plate and repeat with remaining pork, adding remaining oil to skillet if needed. Return cooked pork to skillet and toss to coat with sauce from skillet. Serve hot garnished with chopped green onion.
Korean Bulgogi
Yield
4
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
2 hours, 57 minutes
kikkoman products used:
ingredients
¼ cup Kikkoman® Soy Sauce
1 tablespoon Kikkoman® Sesame Oil
1 teaspoon minced garlic
1 tablespoon ginger, peeled and grated
½ medium ripe pear, peeled and grated
1 tablespoon brown sugar
1 tablespoon gochujang
2 pounds boneless pork loin, sliced thinly
2 + 1 tablespoons neutral cooking oil, divided
2 tablespoons chopped green onion for serving
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
