bulgogi means “fire meat” in korean. and when we think of bulgogi, beef is usually the meat associated with that word. however, pork bulgogi is just as delicious. this is a quick recipe that we whipped up. it’s a little unconventional to marinate it with ketchup and sriracha, but we think it plays very well with the rest of the flavors. we prefer pork belly because, well, we love fat… pork butt or shoulder is a leaner option.
pork belly 1 lb (1/2 kg)
korean red chili paste (gochujang) 2 tbsp
ketchup 1 tbsp
sriracha 1 tbsp
soy sauce 1 tbsp
garlic 2 cloves finely diced
ginger finely diced 1 tbsp
sesame oil 1 tbsp
- cut the pork belly into thin strips (have your local butcher do this if possible or buy the ones that are pre-cut)
- combine with all of the ingredients above, mix well, and let it marinate for at least an hour
- cook over a hot pan with oil, if your pork strips are thinly cut, it should be cooked within 5 minutes (ours were 1/4 inch think and it took about 10 minutes)
when cooking the pork, it tends to leave a black and burned surface on your pan. if you are cooking the pork in several batches, i recommend you to clean your pan before starting a new batch.